Magical things happen when you bake this deep, dark hot fudge pudding cake. A rich, gooey cake forms on the top, and a warm, melty, dark, fudgy sauce forms on the bottom. Serve with ice cream and life is complete.
1 1/4cupsgranulated sugardivided
7tablespoonsDutch-processed cocoadivided (I like Hershey's Special Dark)
3/4cupsemisweet chocolate chips
1/2cuplight brown sugarpacked
1 1/4cupshot water
3teaspoonsinstant espresso powderoptional, but highly recommended
Heat oven to 350 degrees Fahrenheit.
In a medium bowl, mix together 3/4 cup of the granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Whisk in the milk, melted butter, and vanilla. Beat until smooth.
Spread this batter mixture into an 8" x 8" baking pan.
Sprinkle with chocolate chips.
In another medium bowl, stir together the remaining 1/2 cup granulated sugar, 4 tablespoons cocoa, and brown sugar.
Sprinkle this mixture over the top of the batter.
In a small bowl or glass measuring cup, stir together the espresso powder and the hot water.
Carefully pour the hot water mixture over the top of the cake. Do not stir.
Bake for 40 minutes, or until the center is no longer jiggly.
Spoon cake and sauce into bowls and top with immediately with ice cream or whipped cream.