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Cooking spray

1 cup (4 ¼ oz.) all-purpose flour

2 tsp. baking powder

½ tsp. kosher salt

¼ tsp. instant espresso powder (such as DeLallo)

1 cup granulated sugar, divided

½ cup unsweetened cocoa, divided

½ cup whole milk

⅓ cup (2 ⅔ oz.) unsalted butter, melted

1 ½ tsp. vanilla extract

¼ cup packed light brown sugar

1 ¼ cups hot tap water

2 tsp. flaky sea salt

1 pt. vanilla ice cream

Caramel sauce and chopped toasted walnuts

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1. Preheat oven to 350°F. Lightly coat an (8-inch) square baking dish with cooking spray.

2. In a large bowl, whisk together flour, baking powder, salt, espresso powder, ¾ cup of the granulated sugar, and ¼ cup of the cocoa.

3. Whisk in milk, butter, and vanilla until a thick batter forms.

4. Spread batter evenly in prepared baking dish.

5. Whisk together brown sugar, remaining ¼ cup granulated sugar, and remaining ¼ cup cocoa; sprinkle evenly over batter in baking dish.

6. Pour hot water over mixture in baking dish, completely covering surface. (Do not stir mixture.)

7. Bake in preheated oven until center is set, about 40 minutes.

8. Remove from oven, and sprinkle with flaky sea salt. Let cool 15 minutes. Scoop into bowls; top evenly with ice cream. Garnish with caramel sauce and walnuts.

What To Do with Leftovers

It can be easy to see why chocolate pudding cake is best enjoyed immediately while still warm, but you need not fret: Leftovers are just as good. As it cools when you store it, the “saucy” pudding layer will absorb into the cake, making for an even more decadent version of a fudgy brownie whenever you go for the leftovers. Warm it up in the microwave for the tastiest next-day bites!