Chocolate Pudding Cake..... when I discovered this recipe and while making it, I never realized that it is going to be so magical after putting in the oven. It is prepared by layering the cake batter in the pan, then sprinkling the cocoa sugar mixture over it and finally pouring the hot coffee. It looks really strange but after baking  you will see that a miracle has happened. The cake batter will rise to the top all puffed and cracked with the sugar cocoa mixture forming a nice crispy crust and the coffee mixture will thicken and sink to the bottom forming the pudding sauce. It was really yummy and I couldn't even believe myself that I have created this and my hubby's response was just WOW, now nothing wrong with your oven, you mastered the skill... hehehe



Recipe Source - JoyofBaking.com
Ingredients:

For the sauce:
Boiling water - 1 1/2 cups
Instant coffee (powder or granules) - 2 tsp
Granulated white sugar - 1/3 cup
Light brown sugar - 1/3 cup
Unsweetened cocoa powder - 1/3 cup

For the cake:
All purpose flour - 3/4 cup
Dutch processed cocoa powder - 1/4 cup
Salt - 1/4 tsp
Baking powder - 2 tsp
Egg - 1, large
Unsalted butter - 4 tbsp, melted and cooled to room temperature
Granulated white sugar - 1/3 cup
Milk - 1/3 cup
Pure vanilla extract - 1 tsp
Chopped walnuts or pecans - 1/2 cupMethod:
Preheat the oven at 180 C and grease an 8 inch square baking dish

Stir the instant coffee in the boiling water and keep aside

In a separate bowl, mix white sugar, brown sugar and cocoa powder and keep aside

For making the cake:
In a bowl sift the flour, cocoa powder, salt and baking powder

In another large bowl, whisk the egg with the melted butter, sugar, milk and vanilla extract

Stir the flour mixture in the egg mixture until combined

Mix in the chopped walnuts

Spread the batter evenly onto the bottom of the prepared pan

Sprinkle the cocoa sugar mixture evenly over the cake batter

Gently pour the hot coffee mixture over the cocoa mixture

Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan

Remove from oven and place on a wire rack

Serve warm or at room temperature by cutting a piece and drizzling the sauce over it, either plain or with vanilla or coffee flavored ice cream

Leftovers can be covered and stored in the refrigerator

Reheat in microwave for 20 seconds just before serving
The recipe requires a square pan so that it can easily be cut into squares, but since I have got only a round dish, I used that
After chopping the walnuts, I just mixed it with little all purpose flour
I had it with strawberry ice cream since that was what I had in stock that day!!!