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Ingredients
- 3/4 cup flour
- 1 cup sugar -- divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup Dutched processed unsweetened cocoa -- divided
- 2 ounces bittersweet or semisweet chocolate -- chopped
- 1/3 cup milk
- 6 Tablespoons margarine -- melted
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/3 cup packed brown sugar
- 1 1/2 cups boiling water
- 2 teaspoons instant coffee
Preparation
Step 1
Heat oven to 350. Coat 8 inch square baking pan with cooking spray. Melt margarine, 1/3 cup cocoa, and chocolate and set aside. Combine flour and baking powder in a small bowl. Combine milk, 2/3 cup sugar, vanilla and salt in a medium bowl until combined. Add egg yolk. Add chocolate mixture and whisk to combine. Add the flour mixture and whisk until evenly combined. Pour into prepared pan.
Combine brown sugar, 1/3 cup cocoa and 1/3 cup granulated sugar in small bowl. Break up lumps. Sprinkle evenly over batter. The cocoa mixture should cover the entire surface of the batter.
Combine water and coffee. Pour over cocoa mixture. Bake 45 minutes, until cake is puffed and bubbling and just beginning to pull away from the sides.