Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

Directions:
1 cup of cold leftover coffee with 1/2 C water
2/3 C Dutch-processed cocoa
1/3 C packed brown sugar
3/4 C granulated sugar
6 Tbsp unsalted butter
3 oz bittersweet chocolate, chopped
3/4 cups all purpose flour
1 1/2 tsp baking powder
1 Tbsp vanilla extract
1/3 C whole milk
1/4 tsp salt
1 egg

Directions:
Preheat the oven to 325 degrees and adjust the oven rack to the lower middle position. Spray a 8 inch baking dish with nonstick cooking spray. Whisk the instant coffee into the water and set aside. In a bowl, stir together 1/3 C of the cocoa powder, the brown sugar, and 1/3 C of the granulated sugar. Break up any large clumps of the brown sugar and set aside.Melt the butter in a heat proof bowl over a pot of barely simmering water or in the microwave. Add the chopped chocolate and stir until the mixture is smooth (heat it in the microwave using low power if the chocolate does not all melt). Add the cocoa powder and stir until smooth. Set aside to cool. In a separate bowl whisk together the flour, baking powder, and salt and set aside.Add the remaining granulated sugar, vanilla, milk, and egg to the chocolate mixture and mix until smooth. Add the flour mixture and whisk until the batter is smooth.Pour the batter into the prepared baking dish, spread it out, and smooth the top. Sprinkle the cocoa and sugar mixture that you set aside earlier evenly over the batter. It should cover the batter completely. Then drizzle the coffee mixture all over the top of the cocoa mixture.Bake for about 45 minutes, or until the cake is puffed, bubbling, and starting to pull away from the sides of the pan. Do not overbake. Cool the cake for 20ish minutes before serving; they will fall as they cool. Serve with vanilla or coffee ice cream or whipped cream and berries.Warm leftover cake in the microwave and it'll taste just as good the next day.

To bake in individual ramekin dishes:
Preheat the oven to 400 degrees F and spray 8 ramekins with nonstick spray and set the ramekins on a baking dish.Divide the batter evenly in the ramekins and smooth out the top. Sprinkle 2 tablespoons of the cocoa sugar mixture over the top of the batter. Make sure to cover the batter completely. Drizzle slowly pour 3 tablespoons of the coffee mixture over the top of the cocoa. Bake for about 20 minutes, or until puffed and bubbling. Cool for 10 minutes before serving; they will fall as they cool. Serve with vanilla or coffee ice cream or whipped cream and berries.Warm leftover cake in the microwave and it'll taste just as good the next day.