Chocolate Pothole Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Steps:

• Preheat oven.
• Grease and flour bundt cake pan well.
• Mix all filling ingredients in large bowl, set aside.
• In 2nd large bowl mix all dry cake ingredients then add remaining ingredients and blend until batter is smooth.
• Pour half of the cake batter into bundt pan, spoon filling over the batter, then pour the remaining cake batter over the filling.
• Bake for about 60 minutes.
• Cool 10, then invert on a plate. Let cool. Filling is very hot when it comes out of the oven.
• To serve, drizzle with chocolate syrup and add a scoop of ice cream.