1 cup flour
2/3 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/4 cup milk
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon instant coffee granules
1-1/2 cups very hot water
Whipped cream garnish:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 350. Lightly butter an 8-inch round or square baking dish or casserole.
Sift together flour, sugar, cocoa, baking powder and salt. Combine the milk, butter, egg and vanilla. Whisk together and stir into the dry ingredients, mixing just until combined. Spread the thick batter in the prepared pan.
To make the topping, in the same bowl combine the sugars, cocoa, and coffee powder. Sprinkle over cake batter.
Pour hot water over the topping and place pan on middle rack of oven. Bake until cake is firm, about 40 minutes. The pudding-like sauce will have sunk to the bottom and will be soft. Cool 15 minutes.
Whip the cream, adding sugar and vanilla, until soft peaks form. Serve the warm cake with chocolate sauce spooned over the top. Garnish with sweetened whipped cream*.