Hot Fudge Mocha Pudding Cake
Indulge in the ultimate dessert experience with this decadent Hot Fudge Mocha Pudding Cake! This self-saucing delight combines the rich flavors of chocolate and coffee, creating a heavenly pairing that's perfect for any chocolate lover. With just a few pantry staples like cocoa powder, brown sugar, and hot brewed coffee, this simple recipe delivers a luscious, gooey fudge sauce beneath a soft, cake-like topping. Ready in under an hour, this dessert is baked to perfection in an 8-inch pan and serves 6, making it ideal for weeknight treats or cozy gatherings. Serve it warm and watch as the velvety sauce oozes into bowls, especially when paired with a scoop of vanilla ice cream for the ultimate indulgence. Perfect for anyone craving a quick and irresistible mocha dessert, this pudding cake is a must-try for coffee and chocolate enthusiasts alike!
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Ingredients
- 1 cup All-purpose flour
- 3/4 cup Granulated sugar
- 3 tablespoons Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1/2 cup Brown sugar
- 3/4 cup Hot brewed coffee
- 3/4 cup Boiling water
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
Step 2
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, 2 tablespoons of the unsweetened cocoa powder, baking powder, and salt.
Step 3
Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until the batter is smooth and well combined.
Step 4
Spread the batter evenly into the prepared baking dish using a spatula.
Step 5
In a small bowl, stir together the brown sugar and the remaining 1 tablespoon of unsweetened cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish.
Step 6
In a measuring cup or small bowl, combine the hot brewed coffee and boiling water. Slowly pour this liquid over the surface of the batter. Do not stir—the liquid will sit on top.
Step 7
Carefully transfer the dish to the preheated oven and bake for 30 minutes. The top will be set and cake-like, while the bottom will transform into a rich fudgy sauce.
Step 8
Remove from the oven and let the cake cool for about 10 minutes before serving. The sauce will thicken slightly as it cools.
Step 9
Serve warm, spooned into bowls, and optionally top with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
| Serving size | 759.8 grams (759.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1549 |
| Total Fat 26.50g | 34% |
| Saturated Fat 16.10g | 81% |
| Cholesterol 62mg | 21% |
| Sodium 1516mg | 66% |
| Total Carbohydrate 327.50g | 119% |
| Dietary Fiber 9.10g | 33% |
| Total Sugars 221.50g | |
| Protein 15.90g | 32% |
| Vitamin D 0IU | 0% |
| Calcium 106mg | 8% |
| Iron 9mg | 48% |
| Potassium 573mg | 12% |
Source of Calories