Mocha Pudding Cake

Name: Mocha Pudding Cake
Ingredients: 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 2 teaspoons baking powder; 3/4 teaspoon kosher salt; 3/4 cup granulated sugar; 1 cup whole milk; 4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly; 1 large egg; 1 tablespoon vanilla extract; 3/4 cup packed dark brown sugar; 3/4 cup strong brewed coffee, at room temperature

11 ingredients

4 steps

Ingredients

1 cup all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 cup granulated sugar
1 cup whole milk
4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly
1 large egg
1 tablespoon vanilla extract
3/4 cup packed dark brown sugar
3/4 cup strong brewed coffee, at room temperature

Directions

1

Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside.
2

Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).
3

Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.
4

Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.