Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

1 C. sugar
4 T. unsalted butter, melted
½ C. Dutch-processed cocoa powder
1 lrg. Egg yolk
1 C. flour
2 t. vanilla extract
2 t. baking powder
½ C. semisweet choc. chips
¼ t. salt
1 C. boiling water
½ C. milk ice cream or whipped cream
For serving

With oven rack in the middle position heat the oven to 350 degrees. Lightly coat an 8-inch square cake pan with vegetable oil spray. Whisk ½ c. of the sugar and ¼ C. of the cocoa in a small bowl. (used for the last ingredient to be sprinkled on top) Whisk the flour, the remaining ½ C. sugar, remaining ¼ C. cocoa, baking powder, and salt together in a large bowl. Whisk the milk, butter, egg yolk, and vanilla together in a medium bowl until smooth. Stir the milk mixture into the flour mixture until just combined. Fold in the chocolate chips (better will be stiff) Scrape the batter into the prepared pan and smooth with a spatula. Sprinkle the reserved cocoa mixture evenly over the top. Carefully pour the boiling water over the cocoa, Do not stir! Bake until the top of the cake looks crackled, the sauce is bubbling, and a toothpick inserted into the cakey area comes out with moist crumbs attached, about 25 min. Cool on a wire rack for about 10 min. To serve, scoop the warm cake into individual serving bowls and top with vanilla ice cream or whipped cream..