+

Mocha Pudding Cake

Ingredients (11)

  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1 cup whole milk
  • 4 tablespoons unsalted butter (1/2 stick), melted and cooled slightly
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup packed dark brown sugar
  • 3/4 cup strong brewed coffee, at room temperature
Try Amazon Fresh
Nutritional Information
  • Calories422
  • Fat11.97g
  • Saturated fat7.07g
  • Trans fat0.31g
  • Carbs78.83g
  • Fiber5.87g
  • Sugar54.3g
  • Protein7.44g
  • Cholesterol55.42mg
  • Sodium402.12mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mocha Pudding Cake

The ultimate dump-and-stir cake, this dessert requires no skill to make yet bakes up into an impressive three-layered treat with a crusty top, a cakey middle, and a chocolaty pudding bottom.

Game plan: If you want a strong coffee flavor, use a darker, more heavily roasted coffee. But keep in mind that the stronger the coffee, the weaker the chocolate flavor will be.

This recipe was featured as part of our Cold-Weather Comfort Food Menu. For more homemade treats, check out our Chocolate Lava Cake recipe or easy vanilla pudding recipe.

Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside.
  2. 2Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain).
  3. 3Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.
  4. 4Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.
Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...