This cake is a cinch to make and will surely please any chocoholic. Serve with vanilla or coffee ice cream. The more the cake cools, the thicker the pudding will get.
- For the batter
- 1 cup flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coarsely chopped walnuts
- 1/2 cup whole or low-fat milk
- 1/2 stick (2 ounces) unsalted butter
- 2 ounces semisweet chocolate, coarsely chopped
- 2 teaspoons vanilla extract
- 1 large egg, lightly beaten
- For the topping
- 1/3 cup sugar
- 1/3 cup firmly packed light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups brewed coffee (for a less-pronounced coffee flavor, may substitute 1 1/2 cups water plus 1 teaspoon espresso powder)
Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted. Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth. Pour the liquid over the cake batter. Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges. Spoon the pudding cake into individual bowls and serve warm.
Adapted from Peter Brett, formerly of the Blue Duck Tavern.
Tested by Jane Touzalin.
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