Hot Fudge Pudding Cake

2 tsp instant coffee
1 1/2 c water
2/3 c Dutch-processed cocoa
1/3 c packed brown sugar
1 c granulated sugar
6 Tbsp (3/4 stick) butter
2 oz bittersweet or semisweet chocolate, chopped
3/4 c all-purpose flour
2 tsp baking powder
1 Tbsp vanilla
1/3 c milk
1/4 tsp salt
1 large egg yolk

Stir the instant coffee into the water; set aside to dissolve. Stir together 1/3 c of the cocoa, the brown sugar, and 1/3 cup of the granulated sugar, breaking up large clumps; set aside. Melt butter, remaining 1/3 c of cocoa and chocolate in microwave; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in a small bowl to combine; set aside. Whisk the remaining 2/3 c granulated sugar with the vanilla, milk and salt in a medium bowl until combined; whisk in the egg yolk. Add the chocolate mixture and whisk to combine. Add the flour mixture and whisk until the batter is evenly moistened.

Pour batter into a greased 8" square glass or ceramic 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 at 325 degrees. Do not overbake. Cool the cake in the dish on a wire rack about 25 minutes before serving.

Serves 8.

NOTES
From Kim.
Untried.