Old Fashioned Fudgy Chocolate PUDDING CAKE!

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  1 cup unbleached all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup whole milk
1 large egg
2 teaspoons pure vanilla extract
4 Tablespoons (1/2 stick) unsalted butter, melted
3/4 cup packed light brown sugar
¼ cup unsweetened cocoa powder
1-1/4 cups boiling water
1 1/4 teaspoons instant espresso powder
freshly whipped cream
fresh raspberries

Make the pudding cake:
        Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-inch square baking dish with butter or cooking spray.
Bring about 2 cups water to boiling.         Whisk together the sugar, flour, cocoa powder, baking powder and salt. Add the milk, egg, vanilla, and melted butter. Whisk until smooth.
        Pour the batter into the prepared baking dish and spread evenly.
        In a small bowl, combine the brown sugar and cocoa powder. Evenly sprinkle that mixture over the batter. Stir the espresso powder into the boiling water. Slowly and evenly pour the boiling water over the top. Don’t stir! The liquid is supposed to sit on top of the batter.
        Bake for 40-45 minutes until the center is set, and cool for 20 minutes. Spoon into dessert dishes and top with the fudgy sauce, from the bottom of the pan. Serve with ice cream or whipped cream and fresh raspberries.

Makes 6-8 servings.    YUM!

LESSONS Learned:
1. The unsweetened cocoa powder you choose will determine how chocolatey it becomes. Hershey’s will make it more mild than a Valrhona or Callebaut. In this recipe, I like Hershey’s. It’s a little less rich.
2. You could toss about ½ cup of toasted chopped walnuts or chocolate chips into the batter before you bake it too.
3. Vanilla ice cream or freshly whipped cream on the side is an absolute necessity!