Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Spoon into the prepared pan and spread evenly. Dissolve brown sugar in coffee; spoon over batter. (I missed this step.) Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm. (It took 35 minutes for this to work for me.) This recipe is originally from Eating Well.
The cake is so so much better warm! It’s not bad. It does need a little something though. It tastes a bit off, but not in a bad way. That might be my fault as I used the good unsweetened cocoa. I would definitely make this again as it was super simple and made the house smell wonderful. Next time though, I will add chocolate chips or peanut butter chips or a raspberry glaze.