Mocha Brownie Pudding Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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In 'Luscious Chocolate Desserts' by Lori Longbottom Ingredients:
1 cup all-purpose flour |
1 1/4 cups packed dark brown sugar, divided |
6 tablespoons dutch process cocoa powder, divided |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup whole milk |
3 tablespoons unsalted butter, melted |
2 teaspoons pure vanilla extract |
2 tablespoons cocoa nibs (optional) |
1 1/2 cups very hot brewed coffee |
whipped cream, slightly sweetened (or vanilla ice cream) |
Directions:
1. Position oven rack in the middle of the oven; preheat oven to 350°.
2. Butter an 8-inch square baking pan.
3. Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands.
4. Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.
5. Transfer to the baking dish and smooth the top with a rubber spatula.
6. Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands.
7. Stir in the nibs, if using; sprinkle the mixture evenly over the batter.
8. Pour the hot coffee evenly over the batter-do not stir.
9. Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers.
10. Cool in the pan on a wire rack for at least 15 minutes.
11. Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.
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