- 3/4 cup all purpose flour
- 3/4 cup granulated sugar
- 1/3 cup + 1/4 cup unsweetened cocoa powder, divided
- 2 tsp. baking powder
- 1 tsp. instant coffee granules
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup non or low-fat milk
- 1 tbs. unsalted butter, melted
- 1 1/2 tsp. vanilla extract
- 1/3 cup packed dark brown sugar
- 1 2/3 cups boiling water
Preheat the oven to 350°F. Lightly grease a 9 x 11 ceramic baking dish; it should be at least 3 inches in height. I use a rectangular Corning Ware baking dish.
Combine the flour, sugar, 1/3 cup of cocoa powder, baking powder, coffee granules, baking soda and salt in a large bowl. Mix together the milk, melted butter and vanilla extract in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir just until blended- the batter will be thick! If it’s very dry and hard to mix together, add a tablespoon or two of milk. Spoon the batter into the prepared pan and press down with the back of the spoon in order to cover the bottom. You can prepare everything until this point and set aside until you're ready to bake it.
Combine the brown sugar and the additional 1/4 cup cocoa powder in a small bowl and set aside. When ready to bake, sprinkle the mixture evenly over the batter. Gently pour the boiling water in a zigzag fashion all over the top: LEAVE IT THERE AND DO NOT STIR!
Bake until the top of the pudding is set, about 30-35 minutes.
Enjoy topped with vanilla frozen yogurt or ice cream
If you bake this during dinner, don’t forget to set the timer!!