Ingredients:

  • 1 box (15.25 oz) Devil's Food or Dark Chocolate Cake Mix
  • 110g Instant Chocolate Pudding Mix
  • 355ml cold whole milk
  • 115g unsalted butter, melted
  • 1 tsp espresso powder
  • 2 cups semi-sweet or dark chocolate chips (60% cacao recommended)
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 175°C (350°F).
  2. Grease a 23x33 cm ceramic baking dish thoroughly with butter. <small>Note: This prevents the pudding from scorching onto the sides.</small>
  3. Pour 355ml of cold whole milk into the bottom of the dish.
  4. Add 110g of instant chocolate pudding mix to the milk.
  5. Whisk the milk and pudding lightly with a fork <strong>until no large clumps remain</strong>.
  6. Sprinkle 430g of chocolate cake mix evenly over the wet pudding. <small>Note: Do not stir; just use the back of a spoon to level the surface.</small>
  7. Drizzle 115g of melted unsalted butter over the dry cake mix.
  8. Ensure the butter covers as much dry powder as possible. <strong>until most white/brown spots are dampened</strong>.
  9. Scatter 2 cups of chocolate chips and 1 tsp of espresso powder over the top.
  10. Bake for 30–35 minutes <strong>until the edges gurgle and the center is set but soft</strong>.
  11. Remove from the heat and immediately sprinkle with 0.5 tsp of flaky sea salt.