• Preheat oven to 350°F. Grease an 8-inch square pan.

Cake

• Sift the flour, cocoa, baking powder, and salt together in a medium bowl.
• Add the granulated sugar and whisk to combine.
• Add the milk, melted butter, and vanilla extract to a small bowl and whisk to combine.
• Pour the wet ingredients into the flour mixture and mix just enough to combine. Pour the batter into the prepared pan and smooth the top with an offset spatula.

Pudding

• Add the cocoa powder, brown sugar, and granulated sugar to a medium bowl and whisk to combine.
• Sprinkle the cocoa mixture on top of the cake batter, making sure it coats the entire surface evenly.
• Pour the hot water evenly across the top of the batter. Do not stir or mix the water in, leave it as is.
• Place the pan on the center rack of the preheated oven and bake for 25-30 minutes.

  Bake until the top is set, and the cake is cracked and just beginning to pull away from the sides of the pan.
• Remove the cake from the oven and let it cool in the pan for 15 minutes on a wire rack.
• Serve the cake while warm, upside-down, and drizzle with pudding sauce. For a special treat add a scoop of vanilla ice cream or homemade whipped cream. Serve each slice
• Cake can be kept in the refrigerator, covered, for up to 3 days. Reheat in microwave.