Hot Fudge Pudding Cake

2 teaspoons instant coffee powder
1 1/2 cups water
2/3 cup Dutch-process cocoa powder (divided)
1/3 cup packed brown sugar
1 cup granulated sugar (divided)
6 tablespoons (3/4 stick) unsalted butter
2 ounces semisweet or bittersweet chocolate, chopped
3/4 cup flour
2 teaspoons baking powder
1 tablespoon vanilla extract
1/3 cup whole milk
1/4 teaspoon salt
1 large egg yolk

Adjust oven rack to lower third of oven. Preheat oven to 325 degrees.
Lightly coat 8-inch round or square glass baking dish with vegetable oil
spray.

Stir instant coffee into water; set aside to dissolve.

In small bowl, combine 1/3 cup cocoa, brown sugar and 1/3 cup granulated
sugar, breaking up clumps of brown sugar with fingers. Stir to blend. Set
aside.

In small metal bowl over saucepan of barely simmering water, combine butter,
remaining 1/3 cup cocoa and chocolate. Heat until melted, then whisk until
smooth. Remove from heat and set aside to cool.

In small bowl, combine flour and baking powder. Whisk to blend.

In medium bowl, combine remaining 2/3 cup granulated sugar, the vanilla,
milk and salt. Whisk until blended, then whisk in egg yolk. Add chocolate
mixture; whisk to blend. Add flour mixture; whisk until incorporated.

Pour batter into prepared dish and spread evenly to sides and corners.
Sprinkle cocoa-sugar mixture evenly over batter. Pour coffee mixture gently
over cocoa mixture. Bake until puffed, bubbling and just beginning to pull
away from sides of dish, about 45 minutes. Do not overbake. Transfer to rack
and let cool about 25 minutes before serving. Makes 8 servings.