Hot Fudge Mocha Pudding Cake Recipe

Directions:

1. **Note: If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure that it isn't too strong, use 1 cup cold coffee mixed with 1/2 cup of water.
2. Adjust oven rack to lower-middle position and heat oven to 325°.
3. Lightly spray 8-inch square glass or ceramic baking dish with non-stick spray.
4. Stir instant coffee into water; set aside to dissolve.**(see note).
5. Stir together 1/3 Cup cocoa, brown sugar, and 1/3 Cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
6. Melt butter, remaining 1/3 Cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly.
7. Whisk flour and baking powder in small bowl to combine; set aside.
8. Whisk remaining 2/3 Cup sugar, vanilla, milk and salt in med. bowl until combined; whisk in yolk.
9. Add chocolate mixture and whisk to combine.
10. Note*If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn't too strong, use 1 Cup of cold coffee mixed with 1/2 Cup of water.
11. Add flour mixture and whisk until batter is evenly moistened.
12. Pour batter into prepared baking dish and spread evenly to sides and corners.
13. Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter).
14. Pour coffee mixture gently over cocoa mixture.
15. Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minute.
16. (Do not overbake).
17. Cool cake in dish on wire rack about 25 minute before serving.