Ingredients:

  • 432g Dark Chocolate or Devil's Food Cake Mix
  • 110g Instant Chocolate Pudding Mix (dry)
  • 397g Sweetened Condensed Milk
  • 355ml Whole Milk
  • 113g Unsalted Butter, thinly sliced into squares

Instructions:

  1. Preheat and Prep: Set your oven to 180°C (350°F). Grease your 23x33 cm dish with butter or non stick spray, ensuring the corners are well coated.
  2. Layer the Bases: Pour the 432g of dark chocolate cake mix into the bottom. Sprinkle the 110g of instant pudding mix directly over it.
  3. The Light Swirl: Use a fork to gently toss the two powders together. until the two colors look marbled.
  4. Liquid zig zag: Pour the 397g of sweetened condensed milk in a slow zig zag pattern across the powder. Follow immediately with the 355ml of whole milk.
  5. Address Dry Spots: Take the back of a spoon and gently press any visible dry mounds into the liquid. Note: You aren't mixing, just submerging the dry parts so they don't stay powdery.
  6. Butter Distribution: Lay the 113g of thinly sliced butter squares across the top. until the surface is mostly covered.
  7. The Toppings: Scatter the 340g of semi sweet chocolate chips evenly. Finish with a light dusting of the 0.5 tsp sea salt.
  8. The Precision Bake: Place in the center rack for 40 minutes. until the edges pull away slightly and the center jiggles like set gelatin.
  9. The Rest: Let the cake sit for at least 10 minutes before serving. This allows the molten center to thicken slightly so it doesn't run everywhere. Check the cake at the 35 minute mark. If you see the edges starting to darken too much, but the center is still completely liquid, you can tent it with foil. You are looking for a surface that looks like a moonscape of melted chocolate and set cake.