Espresso Fudge Pudding Cake

Prep Time: 15 mins | Cook Time: 35 mins | Course: Dessert | Serves: 8 

Fudgy pudding layered cake with a lovely espresso lilt that magically bakes those luscious layers in the oven effortlessly. Bake one hour before you wish to serve for a magical and still warm pudding cake treat. Inspired by Jack and Martha Pesa at A Family Feast https://www.afamilyfeast.com/hot-fudge-pudding-cake/ 

¾ cups sugar

1 cup flour

¼ cup cocoa powder

2 tsp espresso powder

2 tsp baking powder

¼ tsp salt

½ cup milk

⅓ cup butter, melted

2 tsp vanilla

Topping:

½ cup sugar

½ cup brown sugar

¼ cup cocoa powder

1 tsp espresso powder

1 ¼ cups hot water

Preheat oven to 350*. Spray oil a 8” baking dish and set to one side. In a large mixing bowl, whisk sugar, flour, cocoa powder, espresso powder, baking powder and salt. Stir in milk, butter and vanilla to combine. Pour into the baking dish evenly. In a small mixing bowl, whisk sugar, brown sugar, cocoa powder and espresso powder. Sprinkle evenly over the top of the batter. Pour hot water over the dry topping mixture (no stirring) and bake for 30-40 minutes. The cake will be almost set. Allow to cool at room temperature for 15 minutes. Serve warm spooning the dessert into a bowl upside down so that the custard layer is on top. Delicious as is but a scoop of ice cream would be great with it too.