Recipe Source:King Arthur Flour
Yield: 8 to 10 servings.
1 cup All-Purpose Flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons Dutch-process cocoa
1/2 teaspoon espresso powder (optional, but very good)
3/4 cup milk
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/3 cup brown sugar
1/3cup Dutch-process cocoa
1 1/2 cups hot water or hot brewed coffee
Preheat the oven to 350°F. Lightly grease a 9" round cake pan.
To make the first layer: In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, salt, 6 tablespoons cocoa, and 1/2 teaspoon espresso powder. Stir in the milk, vanilla, and oil, mixing until smooth. Pour the batter into the 9"round pan.
To make the second layer: Mix the 3/4 cup brown sugar with the 1/4 cup cocoa , and sprinkle this mixture over the batter. Gently drizzle the hot coffee or water over the uncooked batter; there's no need to mix it in. Really.
Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.
To serve, scoop servings of the warm cake onto individual plates; top with whipped cream or ice cream, if desired. If you can't serve it while it's warm, keep it in refrigerator , and reheat it VERY briefly in the microwave just before serving.