Phantom Chocolate Cake

Serves: 8Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy


Serves: 8

Ingredients

  • ¾ cups sugar
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ⅛ tsp. salt
  • 1 oz. unsweetened baking chocolate, melted and cooled
  • 2 Tbsp. butter
  • 1 tsp. vanilla extract
  • ½ cup milk
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • 4 tsp. unsweetened cocoa powder
  • 1 cup cold strong brewed coffee
  • 1 quart ice cream

Directions

  • Preheat oven to 350°F. Grease an 8" or 9" square cake pan.
  • Sift together the sugar, flour, baking powder, and salt into a bowl. Add the chocolate, butter, vanilla, and milk and mix well. Pour into the prepared pan. Sprinkle the brown sugar, the remaining ½ cup granulated sugar, and the cocoa over the batter. Finally, pour the cold coffee evenly over the top. Do not mix.
  • Bake for 30 to 35 minutes, or until a knife comes out clean.
  • Serve hot with ice cream.