1 cup all-purpose flour
2/3 cup unsweetened cocoa, divided
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
1/2 cup chopped semisweet chocolate
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
11/3 cups boiling water
Preheat the oven to 350 F. Sift together the flour, 1/3 cup of the cocoa powder, baking powder and salt in a bowl.
Melt together butter and chocolate in a small heavy pot over low heat. Remove from heat and cool slightly.
Whisk together eggs, sugar, milk and vanilla until well combined. Add chocolate mixture and flour mixture and stir until batter is just combined.
Spread the batter evenly in an ungreased 8-inch-square baking pan.
Whisk together remaining 1/3 cup cocoa powder, brown sugar and water. Pour the mixture over the batter.
Bake for 35 to 40 minutes, or until a tester comes out clean. Do not overbake, or cake will be slightly dry. Serve the cake hot with ice cream.
Adapted from Lucy Waverman's food article, The Globe and Mail, March 29, 2003