• 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


  1. Preheat your oven to 350 degrees 
  2. In a medium bowl whisk together the flour, granulated sugar, dark cocoa powder, baking powder and salt
  3. Stir in the milk, butter and vanilla until just combined
  4. Pour the cake batter into an un-greased 7″ x 11″ baking dish and use a spatula to spread evenly
  5. In a small bowl, combine dark brown sugar and espresso powder
  6. Pour in 1 C boiling water 
  7. Stir until the sugar has dissolved
  8. Pour directly over the cake batter – do not stir
  9. Carefully slide the baking dish onto the middle rack of your preheated oven and bake for 20 minutes
  10. After 20 minutes, rotate the pan halfway and bake for an additional 20 minutes
  11. Let cool slightly before dusting with cocoa powder
  12. Spoon the warm cake into bowls and serve with whipped cream – try serving the pudding cake with scoops of frozen whipped cream!