Ingredients:
- 1 C flour
- 3/4 C sugar
- 1/4 C + 2 Tbsp unsweetened dark cocoa powder (like Hershey’s Brand Special Dark) – plus more for sprinkling on the finished cake
- 2 tsp baking powder
- 1/2 tsp salt
- 1 C whole milk
- 2 Tbsp butter – melted
- 1 tsp vanilla extract
- 1/4 C dark brown sugar
- 4 Tbsp instant espresso powder
- 1 C boiling water
Directions:
- Preheat your oven to 350 degrees
- In a medium bowl whisk together the flour, granulated sugar, dark cocoa powder, baking powder and salt
- Stir in the milk, butter and vanilla until just combined
- Pour the cake batter into an un-greased 7″ x 11″ baking dish and use a spatula to spread evenly
- In a small bowl, combine dark brown sugar and espresso powder
- Pour in 1 C boiling water
- Stir until the sugar has dissolved
- Pour directly over the cake batter – do not stir
- Carefully slide the baking dish onto the middle rack of your preheated oven and bake for 20 minutes
- After 20 minutes, rotate the pan halfway and bake for an additional 20 minutes
- Let cool slightly before dusting with cocoa powder
- Spoon the warm cake into bowls and serve with whipped cream – try serving the pudding cake with scoops of frozen whipped cream!