Mocha Pudding Cake Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
45 mins
|
Active Time:
|
Makes:
6 to 8 servings
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.
INGREDIENTS
- 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
INSTRUCTIONS
- Heat 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.
- Combine 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).
- Transfer 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.
- Bake 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.
This was really good! I made the recipe to the letter and I loved the rich chocolate and espresso flavor. I recommend serving with vanilla ice cream, or whipped cream as this needs the contrast. Very "adult" chocolate flavor, not too sweet, just the way I like it.
mmmm, can't wait to try, it's in the oven now, looks delicious. I will report back.
I made this cake last night and absolutely love it! It's the perfect coffee/chocolate combination. 25 minutes is also the perfect baking time - I accidentally left it in 5 minutes longer and it ended up a tiny bit dry. I might try making an orange version next time......
hi, guys.
this cake is kinda crazy b/c it is part cake-part pudding. that said you should only be baking it until it is set on top, which means the bottom layer will be pudding-like. as for the sweetness, we liked that it's a more mature take on classic chocolate cake and had a nice combo of cocoa, chocolate, and coffee flavor. it's also delish a la mode or with fresh berries. if you want it...+READ
hi, guys.
this cake is kinda crazy b/c it is part cake-part pudding. that said you should only be baking it until it is set on top, which means the bottom layer will be pudding-like. as for the sweetness, we liked that it's a more mature take on classic chocolate cake and had a nice combo of cocoa, chocolate, and coffee flavor. it's also delish a la mode or with fresh berries. if you want it sweeter, try it with sweetened cocoa or weaker coffee.-COLLAPSE
I was very disappointed too. I enjoyed the texture after I cooked it more than specified, but the taste. It was definitely not sweet enough.
I normally eat 70-73% chocolate which is not very sweet, but this cake was beyond that. It was "dirty" tasting due to the lack of enough sweetness. I would try again but with definite alterations.
Very disappointed in this cake. I made it using slightly strong coffee and it was still overwhelming and not very sweet. Also, I baked it 15 longer than recipe called for and it was far too wet at the bottom-- downright drippy.
Try this recipe with some cayenne pepper gives it a nice bite.
I wish it was not so late in the evening, I would make it NOW!!!!
ROFL
The idea of chocolate and coffee is especially amazing.
this looks great! can't wait to try.
I made up a variation of this (which seems to be a riff on the classic Hershey's Hot Fudge Pudding Cake) using coffee, as above, plus a little splosh of good sweet vermouth, also a bit of cinnamon in the cake part, if anyone wants to try that... very good combination.