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1
**Note: If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure that it isn't too strong, use 1 cup cold coffee mixed with 1/2 cup of water.
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2
Adjust oven rack to lower-middle position and heat oven to 325.
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3
Lightly spray 8-inch square glass or ceramic baking dish with non-stick spray.
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4
Stir instant coffee into water; set aside to dissolve.
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5
**(see note).
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6
Stir together 1/3 Cup cocoa, brown sugar, and 1/3 Cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
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7
Melt butter, remaining 1/3 Cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly.
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8
Whisk flour and baking powder in small bowl to combine; set aside.
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9
Whisk remaining 2/3 Cup sugar, vanilla, milk and salt in med.
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10
bowl until combined; whisk in yolk.
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11
Add chocolate mixture and whisk to combine.
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12
Note*If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn't too strong, use 1 Cup of cold coffee mixed with 1/2 Cup of water.
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13
Add flour mixture and whisk until batter is evenly moistened.
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14
Pour batter into prepared baking dish and spread evenly to sides and corners.
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15
Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter).
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16
Pour coffee mixture gently over cocoa mixture.
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17
Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minute.
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18
(Do not overbake).
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19
Cool cake in dish on wire rack about 25 minute before serving.
