Prep Your Oven and Pan: Preheat your oven to 350°F / 175°C. Have an 8x8-inch (20x20 cm) baking pan ready. If you're using a glass pan, reduce the oven temperature to 325°F / 165°C to ensure even baking. 2.

Mix the Dry : In a medium-sized mixing bowl, whisk together the flour, ¾ cup of brown sugar, ¼ cup of cocoa powder, baking powder, and salt until well combined. 3. Create the Batter: Pour the milk, melted butter, and almond extract into the dry .

Mix with a spatula or wooden spoon just until the batter comes together. A few small lumps are perfectly fine—be careful not to overmix! 4. Assemble the First Layer: Scrape the batter into your prepared baking pan and spread it into an even layer. 5. Prepare the Topping: In a small bowl, mix the remaining 1 cup (240 ml) of brown sugar and ¼ cup of cocoa powder.

Sprinkle this mixture evenly all over the top of the batter in the pan. 6.

Add the Magic Water: Gently and slowly pour the 2 cups (480 ml) of hot water over the back of a spoon onto the topping. This helps disperse the water without disturbing the layers.

Do not stir! It will look strange, but trust the process. 7.

Bake to Perfection: Carefully place the pan in the preheated oven and bake for 35-40 minutes. The top will be set like a cake, and you'll see the sauce bubbling around the edges.

Let it cool for about 10 minutes before serving. 8.

Serve and Enjoy: To serve, spoon the cake into bowls, making sure to scoop all the way to the bottom to get plenty of the rich pudding sauce with each serving.

Don't overmix the batter!

Mix just until the are combined. Overmixing develops gluten and can result in a tough cake layer instead of a tender one.

Let the cake rest for at least 10 minutes after it comes out of the oven. This allows the pudding sauce to thicken up slightly, making it even more luscious.