Preheat oven to 325 degrees and grease a 8” square pan.
Melt together and whisk until smooth:
6 TBS butter
1/3 cup cocoa
2 ounces bittersweet or semisweet chocolate
In large bowl combine:
2/3 cup sugar
1/3 cup milk
1 TBS vanilla
¼ tsp. salt
1 egg yolk
Combine ¾ cup flour and 2 tsp. baking powder and add to milk and egg mixture. Whisk together and then add melted chocolate and butter. Pour the batter into the prepared pan.
Stir together in separate bowl:
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup cocoa
Sprinkle brown sugar mixture over the top of the batter and pour 1 ½ cups room temperature coffee over all (I used instant Mocha powder in water instead of coffee). Bake until the cake is puffed and bubbling and just beginning to pull away from the sides of the baking dish, about 45 minutes. Do not over bake. Let cake cool in the dish on a wire rack for about 25 minutes. The cake is incredibly rich and has super yummy fudge sauce on the bottom. Serve warm with vanilla ice cream.
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