Dark Chocolate Espresso Pudding Cake

Ingredients

• 1 cup unbleached all-purpose flour
• 3/4 cup granulated sugar
• 6 tablespoons unsweetened dark cocoa powder (like Hershey's Special Dark)
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 2 tablespoons melted butter
• 1 teaspoon pure vanilla extract
• 3/4 cup dark brown sugar
• 4 tablespoons instant espresso powder
• 1 cup boiling water

Instructions

1. 1

   Preheat your oven to 350℉ (or 180℃).

2. 2

   In a medium bowl whisk together the flour, granulated sugar, dark cocoa powder, baking powder and salt.

3. 3

   Stir in the milk, butter and vanilla until just combined.

4. 4

   Pour the cake batter into an un-greased 8x11 baking dish and use a spatula to spread evenly.

5. 5

   Next, add the dark brown sugar and espresso powder into a bowl and pour in 1 cup boiling water. Stir until the sugar has dissolved and pour directly over the cake batter. Do not stir.

6. 6

   Carefully slide the baking dish onto the middle rack of your preheated oven and bake for 40 minutes. Rotating the pan halfway during baking.

7. 7

   Let cool slightly before, dusting with cocoa powder. Spoon the warm cake into bowls and serving with whipped cream - try serving the pudding cake with scoops of frozen whipped cream!