2oz.melted 70% bittersweet or semisweet cocoa chocolate
2Tbsp.high quality dark cocoa powderI used Varlhona
Pre heat the oven to 350 degrees. In a medium bowl combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, melted butter, the vanilla and Kahlua if using. Add liquid to the flour mixture and stir. Stir in the melted chocolate and the pecans. Spray a 9 inch cake pan (with 2 inch sides) with cooking spray. Add the batter, smoothing the top so it's even and covers the pan. Sprinkle the top with the white and brown sugar and the cocoa powder. Pour the boiling water over.
Bake for 35 - 40 minutes - cake should spring back lightly when pressed. Let cool for 10 - 15 minutes. Place a platter or cake stand over the cake and then invert. Serve warm with a scoop of vanilla ice cream.