Magic Chocolate Cake

Preheat oven to 350°F. Coat a 1½- to 2-quart baking dish with cooking spray.

Whisk ½ cup whole-wheat pastry flour, ½ cup all-purpose flour, ⅓ cup granulated sugar, the sifted cocoa powder, 1½ teaspoons baking powder and ½ teaspoon salt in a large bowl.

In a glass measuring cup, whisk 1 egg, ½ cup milk, 2 tablespoons oil and 2 teaspoons vanilla. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in ¾ cup chocolate chips, if using. Scrape the batter into the prepared baking dish.

Combine 1⅓ cups hot coffee and ⅔ cup brown sugar in the measuring cup; stir until the sugar dissolves. Pour over the batter. Sprinkle with ¼ cup nuts. Bake until the top springs back when lightly touched, 30 to 35 minutes. Let cool for at least 10 minutes.