Hot Fudge Pudding Cake
4 ounces espresso or strong coffee
2/3 cup processed cocoa powder
2/3 cup brown sugar
1 cup granulated sugar, divided
6 tablespoons sweet butter
2 oz. semi-sweet chocolate, chopped
3/4 cup all-purpose flour
2 teaspoon baking powder
1 tablespoon vanilla extract
1/3 cup milk
1/4 teaspoon salt
1 large egg yolk
Adjust oven rack to lower middle position and preheat oven to 325 degrees.
Spray an 8-inch square glass or ceramic baking dish with non-stick spray. Mix water and coffee and set aside.
Mix 1/3 cup cocoa powder, brown sugar and 1/3 cup of granulated sugar in bowl and set aside.
Melt butter, 1/3 cup cocoa powder and chopped chocolate in double boiler over simmering water and whip until smooth. Set aside to cool.
Mix flour and baking powder in small bowl and set aside. Whip remaining 2/3 cup of granulated sugar, vanilla, milk, and salt in another bowl until well incorporated. Whip in the egg yolk. Add the melted chocolate mixture and whip until well mixed. Add flour mixture and whip until evenly moistened.
Pour batter evenly into baking dish. Sprinkle cocoa-sugar mixture over entire surface of batter. Pour coffee mixture over cocoa mixture. Bake until cake is bubbling and starting to pull away from sides of baking dish (approximately 45 minutes).
Cool cake in dish on wire rack about 25 minutes before serving.
Serve warm with either whipped cream or vanilla ice cream.