Preheat the oven to 350 degrees.
Combine all of the batter ingredients and spread them into a 9×9-inch baking dish. (And 8×8-inch will work in a pinch, too.)
Mix 1 cup of unrefined whole cane sugar and the 1/4 cup of cocoa powder in a small bowl. Sprinkle this mixture over the top of the batter mixture. (It will seem like there’s WAY TOO MUCH.)
Now comes the crazy part:
Pour 1 3/4 cups of hot water (doesn’t have to be boiling– hot tap water is fine) over the entire thing.
It will resemble a chocolate swamp. And that’s OK. We’re going for the full-on swamp vibe here.
Fight the urge to mix it together, pour off some of the water, or throw it away.
Just don’t look at it and put it in the oven.
Bake for 45 minutes or until the top of the cake is firm, and well, “cake-like.”
The cake will be a gooey mixture of cake and chocolate pudding which somehow materialized from the cocoa/water soup while it was in the oven. It’s magic, I tell ya.
Serve immediately while warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of heavy cream.