Hot Mocha Pudding Cake
Dive into pure decadence with this Hot Mocha Pudding Cake, a dessert that combines rich chocolatey bliss with the bold flavors of coffee for a truly irresistible treat. This two-in-one dessert magically bakes into a moist, fudgy chocolate cake on top and a velvety mocha pudding underneath. Made with pantry staples like cocoa powder, brown sugar, and instant coffee, this recipe is both simple and spectacular, relying on an easy preparation with a touch of culinary magic—pour boiling coffee over the batter to create the luscious pudding layer as it bakes. Perfect for coffee lovers and chocolate fanatics alike, this warm, self-saucing cake is best served fresh out of the oven with a scoop of creamy vanilla ice cream or a dollop of whipped cream for a show-stopping finish. With just 15 minutes of prep time, delight your senses and impress your guests with this ultimate comfort dessert!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules
- 0.5 cup brown sugar
- 0.25 cup unsweetened cocoa powder
- 1.25 cups boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking dish with non-stick spray or butter.
In a medium mixing bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Mix until well combined and a smooth batter forms.
Spread the batter evenly into the prepared baking dish.
In a small bowl, combine the brown sugar and 1/4 cup of cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
Dissolve the instant coffee granules in the boiling water. Pour the coffee mixture evenly over the cake batter and topping without stirring.
Bake in the preheated oven for 35-40 minutes, or until the top of the cake looks set but is still slightly springy to the touch. The pudding layer underneath will still be liquidy.
Remove from the oven and let the cake cool for 5-10 minutes. The pudding layer will thicken slightly during this time.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent treat.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 367.0 g | 133% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 228.4 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 321 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1596 mg | 34% | |
*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.
