Ingredients
The following ingredients have 4 Servings
- 1 cup flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup dark brown sugar
- 1/4 cup butter
- 2/3 cup milk
- 1 1/2 cup hot coffee or 1 tablespoon espresso powder dissolved in 1 1/2 cups hot water
- Vanilla ice cream
- for serving
Instruction
- Preheat oven to 350°F
- In a medium-sized bowl, whisk together flour, sugar, 1/4 cup of the cocoa powder, baking powder and salt
- Set aside
- In another bowl, using your fingers or a fork, mix together the dark brown sugar with the remaining 1/4 cup of cocoa powder
- Set aside
- Heat a 12-inch cast-iron pan over medium-high heat
- Once hot, add the butter to melt
- Once melted, remove from the heat and add the milk
- Using a rubber spatula, carefully mix in the flour, sugar and cocoa powder mixture
- Once it’s combined and lump-free, spread the batter evenly across the bottom of the pan
- Sprinkle the brown sugar and cocoa powder mixture evenly over the top of the batter
- Pour the hot coffee over the top of the batter but do not mix it in
- Place the pan into the oven and bake for 40 minutes
- After 40 minutes, remove the cake from the oven
- The cake should be a little jiggly when shaken but dry and crisp on top and bubbly around the edges
- Let set for a few minutes before serving over vanilla ice cream
