Ingredients: |
Ingredients: Dark and decadent chocolate cake on top, rich fudge sauce underneath—and all in one easy step. Coffee gives the final product an elusive, aromatic, deep-chocolate flavor, without really tasting coffee like.
First layer
1 1/4 cups whole whea tflour, traditional or white whole wheat
3/4 cup granulated sugar
½ cup unsweetened cocoa powder, natural or Dutch-process
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
4 tablespoons(1/2stick) unsalted butter, melted
1 cup chopped nuts (optional)
Second layer
3/4 cup packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups hot brewed coffee or hot water
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Directions: |
Directions:Preheat the oven to 350°F. Have a 9-inch square pan on hand.
TO MAKE THE FIRST LAYER: Whisk together the flour, granulated sugar, cocoa, baking powder and salt in a large bowl. Whisk together the milk, egg, vanilla, espresso powder and melted butter in a large measuring cup. Pour this mixture into the dry ingredients, mixing till smooth. Stir in the nuts, if using, and spread the batter evenly in the pan.
TO MAKE THE SECOND LAYER: Mix the brown sugar with the cocoa, and sprinkle this mixture over the batter. Gently drizzle the hot coffee (or water) over the batter; there's no need to mix it in.
TO BAKE THE CAKE: Place the pan in the oven, and bake until it appears set and is bubbly around the edges, 45minutes. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium- thick fudge sauce.
To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired. If you can't serve it while it's warm, keep it at room temperature (for 2 or 3 days) and reheat it oh-so-briefly in the microwave just before serving. |
This recipe for FUDGE PUDDING CAKE is from