Mocha Pudding Cake
Indulge in the ultimate dessert experience with this Mocha Pudding Cake—a decadent fusion of rich chocolate and bold espresso flavors. This easy-to-make treat boasts a velvety cake layer that magically bakes over a luscious mocha sauce, all in just one dish. Perfect for coffee and chocolate lovers alike, this recipe combines pantry staples like cocoa powder, brown sugar, and a touch of instant espresso to deliver a warm, gooey dessert that's both comforting and impressive. Top it off with whipped cream or vanilla ice cream for a swoon-worthy finish. Ready in under an hour, this crowd-pleaser is the ideal sweet finale for any gathering or cozy night in.
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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 vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup packed brown sugar
- 2 tablespoons unsweetened cocoa powder (for topping)
- 1.25 cups boiling water
- 1 teaspoon instant espresso powder (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish.
In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
In a small bowl, combine the milk, vegetable oil, vanilla extract, and espresso powder. Stir until the espresso powder is fully dissolved.
Gradually add the wet ingredients to the dry mixture, stirring until smooth. Fold in the semi-sweet chocolate chips.
Spread the batter evenly into the prepared baking dish.
In another small bowl, mix together the brown sugar and the additional cocoa powder (for topping). Sprinkle this mixture evenly over the batter.
In a heatproof measuring cup, combine the boiling water with the espresso powder (for sauce). Stir until dissolved.
Carefully pour the boiling water mixture over the top of the batter. Do not stir!
Bake in the preheated oven for 35 minutes, or until the top looks set but the cake is still jiggly underneath.
Remove from the oven and let the cake cool for at least 10 minutes before serving. As it cools, the sauce thickens beneath the cake.
Serve warm, spooning the cake along with the rich mocha sauce beneath. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 52.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 124 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.
