Ultimate Dump and Stir - Mocha Pudding Cake

With the big game this weekend, you might find yourself looking for a quick and easy dessert idea and the Java Joe Mamas think we found a crowd pleasing goodie!  This is coming from the recommendation of The Robot Mommy who couldn't say enough good things about it when she made it earlier this week.  I can't speak for myself as my oven is still broken here and I am not currently baking, only (kind of) aching to with all the great recipes swirling around here lately.  

Photo and recipe credit: Chow.com

Mocha Pudding Cake

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3/4 cup granulated sugar
• 1 cup whole milk
• 4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly
• 1 large egg
• 1 tablespoon vanilla extract
• 3/4 cup packed dark brown sugar
• 3/4 cup strong brewed coffee, at room temperature

INSTRUCTIONS

• Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside. 
• Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined. 
• Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven. 
• Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.

This dessert requires no skill to make yet bakes up into an impressive three-layered treat with a crusty top, a cakey middle, and a chocolaty pudding bottom.

Game plan: If you want a strong coffee flavor use a darker, more heavily roasted coffee. But keep in mind that the stronger the coffee, the weaker the chocolate flavor will be. (You can guess which way we went on this!)

Thanks for joining us for Coffee Chronicles each week where we #ThankCoffeeItsFriday and try to increase your coffee knowledge!  
Is there a question you've been meaning to ask? Keep coming back to see us and feel free to leave a question for us in the comments or by emailing one of us at:
TheRobotMommy@yahoo.com
or
CoffeeLovinMom@yahoo.com