Chocolate-Amaretto Pudding Cake

Ingredients

• 1 cup all-purpose flour
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup granulated sugar, divided
• 1/2 cup unsweetened natural cocoa powder, divided
• 1/3 cup sour cream, at room temperature
• 1/3 cup unsalted butter, melted, plus more, softened, for greasing
• 1/3 cup water
• 1 1/2 teaspoons vanilla extract
• 1/2 cup dark chocolate chips
• 1/3 cup packed dark brown sugar
• 1 1/4 cups hot strong brewed coffee
• 1/4 cup (2 ounces) amaretto
• Vanilla ice cream and fresh berries, for serving

Steps

1. Preheat oven to 350°F. Grease a 1 1/2-quart baking dish with softened butter; place on a rimmed baking sheet. Set aside.
2. Whisk together flour, salt, baking soda, 2/3 cup granulated sugar, and 1/4 cup cocoa in a large bowl. Whisk in sour cream, melted butter, 1/3 cup water, and vanilla until batter is mostly combined. Fold in chocolate chips until evenly combined. Spread batter in baking dish; set aside.
3. Whisk together brown sugar, remaining 1/3 cup granulated sugar, and remaining 1/4 cup cocoa in a medium bowl until no lumps remain. Sprinkle brown sugar mixture evenly over batter. Pour coffee and amaretto evenly over top; do not stir.
4. Bake in preheated oven until cake springs back when lightly pressed, top of cake is cracked, and sauce is bubbling around edges, 42 to 45 minutes. Let cool for 5 minutes. Serve warm with ice cream and berries.