Next, I gently fold in the chocolate chips. This is my favorite part because you can practically taste the chocolate indulgence already. Now, pour the batter into a greased 9×13 inch baking pan, making sure it’s evenly spread out. After that, you’ll slowly pour the hot water over the batter. Yes, it may look like a soup at this point, but trust the process; this is what makes it delightfully gooey.
Pop the pan into the preheated oven and let it bake for about 30-35 minutes. I find that it’s done when the edges start pulling away from the sides and a toothpick comes out with a few moist crumbs. The excitement builds while it bakes, and the whole kitchen smells divine!
Once it’s out of the oven, allow the cake to cool for at least 10 minutes. I love to serve it warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the warm cake and cold cream is simply irresistible!
Pro Tips for Best Results
In my experience, I’ve tried this recipe a couple of different ways, and one of my top tips is to slightly underbake it if you want a super gooey center. About 30 minutes is usually perfect, but keep an eye on it the first time you make it!
I also recommend using high-quality chocolate chips. You might think it won’t make much of a difference, but trust me, the richness of the chocolate really shines through when you use a brand you love.
Lastly, don’t skip the whipped cream or ice cream topping! It balances the cake’s rich flavor beautifully, and there’s just something about that creamy texture over the fudgy cake that makes it unforgettable.
Common Mistakes to Avoid
One thing I learned the hard way is not to underestimate the baking time. I once pulled it out too early, thinking it looked done, and the result was a melty puddle of chocolate instead of a cake! Make sure to do the toothpick test before declaring it ready. (See the next page below to continue…)