1 cup self-raising flour
1⁄2 cup cocoa powder
2 cups brown sugar
2 Tbsp instant coffee powder
1⁄2 cup buttermilk
150g unsalted butter, melted
2 tsp natural vanilla extract
1 cup mixed chocolate chips
3⁄4 cup toasted pecans, chopped
Vanilla ice-cream and raspberries, to serve
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 21⁄2-litre baking dish.
Sift flour and half the cocoa powder into a large bowl. Add 1 cup of the sugar and the coffee powder. Combine buttermilk, butter and vanilla in a large jug and puree with a stick blender until smooth. Fold into flour mixture.
Spoon into baking dish, sprinkle over remaining brown sugar and cocoa. Top with choc chips and pecans. Pour over 1 1⁄2 cups boiling water, bake for 40 mins, until just set. Serve warm with vanilla ice-cream and raspberries.