Prep 30 mins
Cook 30 mins
Tish Boyle; half pudding/half cake.
- 1 cup cake flour
- 3⁄4 cup sugar
- 1⁄4 cup Dutch-processed cocoa powder, plus
- 2 tablespoons Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄3 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
- 1⁄2 cup coarsely chopped pecans
- 1⁄2 cup firmly packed light brown sugar
- 1 1⁄2 cups boiling water
- Position the oven rack in the center of the oven; preheat oven to 350°; butter the bottom and sides of an 8-inch square baking pan.
- In a mixing bowl, whisk together the cake flour, sugar, 2 tablespoons of the cocoa powder, baking powder, and salt; set aside.
- In a smaller bowl, combine the milk, butter, vanilla, and espresso mixture; add, along with the pecans, to the dry ingredients and stir until blended.
- Scrape the batter (it will be fairly thick) into the prepared pan; smooth the top.
- Add brown sugar to a small bowl; using your fingers, break up any large clumps.
- Add in the remaining ¼ cup cocoa powder and stir to blend.
- Sprinkle the mixture evenly on top of the batter.
- Slowly pour the boiling water over the top (don’t stir, just let it stand as is).
- Bake the cake for 25-30 minutes, until the top is set.
- Cool the cake in the pan on a wire rack for about 15 minutes.
- Serve the cake warm, spooning it into bowls and drizzling a generous amount of the sauce over the cake (the water sinks to the bottom and mingles with the cocoa powder and brown sugar, forming a chocolate sauce).