¼CupUnsalted Butteror 35 gm (melted and at room temperature)
¼CupWalnutschopped (optional)
½teaspoonPure Vanilla Extract
Topping
⅔CupLight Brown Sugaror 100 gm (packed)
⅔CupWhite Granulated Sugaror 100gm
4tablespoonCocoa Powderor 1/4 US Cup
1¼CupBoiling Wateror 295 to 300 ml
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INSTRUCTIONS
Preheat oven: Preheat oven to 350F or 180C. Grease a 9-inch baking tray with cooking spray or butter. Keep aside.
Make the Bottom layer: In a medium-sized bowl mix flour, sugar, baking powder, salt, cocoa powder. Add milk, butter, vanilla, and make a lump-free smooth batter. Add chopped walnuts. Do not overmix. Stir until well mixed.
Make the Middle Layer: In another bowl mix remaining cocoa powder, granulated sugar, and brown sugar. Sprinkle it evenly all over the cake batter. Make sure that there are no lumps. You can even sieve them and add. Do not stir it with the cake batter.
Pour Boiling water: Pour bubbling hot water or Espresso coffee over the cake. Do not mix it with a spoon or stir it with the batter. Bake it as it is for 35-40 minutes or until the top is set.
Bake and Serve: Serve with some vanilla ice cream and mint leaves if desired. It has to be served warm.
Video
Notes
Do not stir the sugar/cocoa powder topping or the hot water with the cake batter. Let it stay as it is.
Make sure the water is bubbling hot.
Let the cake sit at room temperature for 10 minutes before serving.