Chocolate Pudding Cake

Dense, rich, quick and easy.... and VERY chocolate-y... what more could you ask for???

Chocolate Pudding Cake

Pudding Sauce:
1 1/2 cups boiling water
2 teaspoon instant coffee (powder or granules)
1/3 cup sugar
1/3 cup light brown sugar
1/3 cup unsweetened cocoa powder (regular or Dutch-processed)

Cake:
3/4 cup all- purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons unsalted butter, melted and cooled to room temperature
1/3 cup sugar
1/3 cup milk
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degreesF and place rack in center of oven. Butter, or spray with a non-stick cooking spray, an 8 inch square baking dish.

Pudding Sauce: Stir instant coffee into the boiling water. (Can use freshly brewed hot coffee.) In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

Cake: Sift flour with the cocoa powder, salt, and baking powder. Whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the egg mixture until combined. Stir in the chopped walnuts. Spread the batter evenly onto the bottom of the prepared pan. Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee mixture over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla or coffee flavored ice cream. Leftovers can be covered and stored in the refrigerator. Reheat in microwave.
Serves 8.