Sort ingredients
kat_kat_1972
QR Code
Listen
Pdf
Preheat oven to 180°C (160°C fan) and lightly grease a 35.5 x 22.5 x 6.5cm baking dish
In the dish, gently mix 250g flour, 40g cocoa, 100g sugar, and tin of custard until combined but don't overmix
Optional: add an egg for a fluffier sponge, or add 50ml of water or milk if batter is too thick
In the custard tin, stir together remaining 20g cocoa, remaining 100g sugar and 400ml of boiling water
Pour the cocoa mixture gently over the batter
Add remaining 150ml hot water to the tin, mix to get all the custard from the sides, and pour over the batter
Sprinkle chocolate chips over the top
Bake for 35 minutes until there is a slight wobble underneath
Serve warm with crème fraiche, ice-cream or more custard