Hot Fudge Mocha Pudding Cake
Indulge in the ultimate dessert experience with this decadent Hot Fudge Mocha Pudding Cake! This self-saucing delight combines the rich flavors of chocolate and coffee, creating a heavenly pairing that's perfect for any chocolate lover. With just a few pantry staples like cocoa powder, brown sugar, and hot brewed coffee, this simple recipe delivers a luscious, gooey fudge sauce beneath a soft, cake-like topping. Ready in under an hour, this dessert is baked to perfection in an 8-inch pan and serves 6, making it ideal for weeknight treats or cozy gatherings. Serve it warm and watch as the velvety sauce oozes into bowls, especially when paired with a scoop of vanilla ice cream for the ultimate indulgence. Perfect for anyone craving a quick and irresistible mocha dessert, this pudding cake is a must-try for coffee and chocolate enthusiasts alike!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3/4 cup Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1/2 cup Brown sugar
- 3/4 cup Hot brewed coffee
- 3/4 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of the unsweetened cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until the batter is smooth and well combined.
Spread the batter evenly into the prepared baking dish using a spatula.
In a small bowl, stir together the brown sugar and the remaining 1 tablespoon of unsweetened cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
In a measuring cup or small bowl, combine the hot brewed coffee and boiling water. Slowly pour this liquid over the surface of the batter. Do not stir—the liquid will sit on top.
Carefully transfer the dish to the preheated oven and bake for 30 minutes. The top will be set and cake-like, while the bottom will transform into a rich fudgy sauce.
Remove from the oven and let the cake cool for about 10 minutes before serving. The sauce will thicken slightly as it cools.
Serve warm, spooned into bowls, and optionally top with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 7% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 46.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
