Self Saucing Mocha Fudge Pudding
Indulge in the decadent delight of Self Saucing Mocha Fudge Pudding—a heavenly dessert that combines the rich flavors of chocolate and coffee in one irresistible treat. This easy-to-make pudding creates its own silky mocha fudge sauce as it bakes, making it the ultimate crowd-pleaser for chocolate and espresso lovers alike. With a moist, cake-like top layer and a luscious sauce hidden beneath, it’s perfect served warm with a scoop of creamy vanilla ice cream or a cloud of whipped cream. Ready in just 45 minutes and made with pantry staples like cocoa powder, instant espresso, and brown sugar, this dessert is ideal for transforming weeknight dinners or special occasions into something truly extraordinary. Don't miss the magic of this self-saucing masterpiece!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar, packed
- 1 cup boiling water
- 1 teaspoon instant espresso powder (for topping)
- vanilla ice cream or whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish lightly with butter or non-stick spray.
In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, instant espresso powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients. Stir gently until a smooth batter forms. Avoid overmixing.
Spread the batter evenly into the prepared baking dish using a spatula.
In a small bowl, mix the brown sugar and cocoa powder (from the topping ingredients). Sprinkle this mixture evenly over the batter in the dish.
Stir the instant espresso powder into the boiling water until dissolved, then carefully pour this liquid over the batter and topping. Do not stir.
Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is set but still slightly gooey underneath.
Remove the pudding from the oven and let it cool for 5–10 minutes. As it cools, a luscious mocha fudge sauce will form underneath the cake layer.
Serve warm, spooned into bowls with sauce drizzled over the top. Add a scoop of vanilla ice cream or a dollop of whipped cream if desired for extra indulgence.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 403.9 g | 147% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 268.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 413 mg | 32% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1570 mg | 33% | |
*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.
