Kahlùa Pudding Cake (makes one 9x9 cake)
Adapted from Not Without Salt
1 c flour
1 c dark brown sugar, divided
1/2 c unsweetened cocoa powder, divided (Recommended: Hershey's Special Dark blend)
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 egg yolk
1/2 stick (4 tbs) unsalted butter, melted and slightly cooled
2 1/2 tsp vanilla extract, divided
1/2 c semisweet chocolate chips
3/4 c Kahlùa + 1/4 c water
1 c whipping cream
1 scant tsp granulated sugar
- Preheat oven to 350º. Grease a 9x9 square pan.
- In a medium bowl, whisk together flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, baking powder, and salt. Stir in the milk, egg yolk, 2 tsp vanilla extract, and melted butter. Make sure to break up any big lumps.
- Spread the batter in the prepared pan. Sprinkle the chocolate chips over the cake batter. Take the remaining brown sugar and cocoa powder and whisk together in a small bowl. Sprinkle the cocoa-brown sugar mixture over the chocolate chips. Pour the Kahlùa-water mixture over the whole pan but do not stir.
- Bake 30-34 minutes or until the edges are just set and the middle is still jiggly. Let cool 20 minutes.
- While cake cools, make the whipped cream. Combine the cream, sugar, and remaining 1/2 teaspoon of vanilla extract in a large bowl. Beat with a hand mixer on high speed until the cream has thickened and forms soft peaks. Turn the speed down and beat until the whipped cream makes barely stiff peaks. Take care not to over-beat or you will end up with butter. Serve the cake warm with a generous dollop of whipped cream.