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 molten chocolate treats, check out our Chocolate Lava Cake recipe.
- 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
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.
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).
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.
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.
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