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Coffee Pudding Cake




Source of Recipe


Internet


List of Ingredients




2 teaspoons instant coffee
1 1/2 cups water
2/3 cup (2 ounces) Dutch-processed cocoa
1/3 cup packed (2 1/3 ounces) brown sugar
1 cup (7 ounces) granulated sugar
6 tablespoons (3/4 stick) unsalted butter
2 ounces bittersweet or semisweet chocolate, chopped
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk



Recipe



Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Lightly spray an 8-inch square glass or ceramic baking dish with nonstick cooking spray. Stir the instant coffee into the water; set aside to dissolve. Stir together 1/3 cup of cocoa, the brown sugar, and 1/3 cup of the granulated sugar in a small bowl, breaking up any large clumps with your fingers; set aside. Melt the butter, the remaining 1/3 cup cocoa, and the chocolate in a small bowl set over a saucepan of barely simmering water; whisk until smooth and set aside to cool slightly. Whisk the flour and baking powder in a small bowl to combine; set aside. Whisk the remaining 2/3 cup granulated sugar with the vanilla, milk, and salt in a medium bowl until combined; whisk in the yolk. Add the chocolate mixture and whisk to combine. Add the flour mixture and whisk until the batter is evenly moistened.

Pour the batter into the prepared baking dish and spread evenly to the sides and corners. Sprinkle the cocoa mixture evenly over the batter (the cocoa mixture should cover the entire surface of the batter); pour the coffee mixture gently over the cocoa mixture. Bake until the cake is puffed and bubbling and just beginning to pull away from the sides of the baking dish, about 45 minutes (Do not overbake). Cool the cake in the dish on a wire rack about 25 minutes before serving.