• Mocha Pudding Cake
  • Dawn Hames
  • blogchocolatehome cooking
Mocha Pudding Cake

This is a crazy cake for crazy times.  While this dish is baking an amazing thing happens.  The thin sauce you poured on the top forms into a pudding at the bottom of the baking dish and the cake batter you placed on the bottom rises to the top.  It is a chocolate cake with chocolate pudding on the bottom all in one pan.  This is an old-fashioned desert recipe that is a throwback to simpler times.   Dessert is a great comfort food and for chocolate lovers, this one is a real treat.  It required only basis ingredients and is quick and easy to make.      It is a cake recipe that does not use eggs, maybe that is part of the secret, of how it does the flip in the oven.  Cocoa powder is a good source of magnesium and an excellent source of anti-oxidants.  Cocoa it is known to reduce blood pressure and to be heart healthy. Researchers at Harvard Medical School, the Brigham and the Women's Hospital in Boston found that regular consumption of a standardized cocoa beverage improved blood vessel function, especially with the aged.  You might want to add a cup of cocoa with your Mocha Pudding Cake.  For some of us, you can never have too much chocolate.  Just remember, dark chocolate, without the excessive sugar, is the best choice over milk chocolate for health reasons.  Don’t like coffee?  Not problem, just use hot water instead.

Mocha Pudding Cake

1 cup all purpose flour

4 Tablespoons sugar

2 Tablespoons coco powder

2 teaspoons baking powder

2 tablespoons olive oil, or butter

3/4 cup milk

3/4 cup brown sugar

2 Tablespoons cocoa powder

2 tablespoons butter

1 3/4 cups strong coffee, can be decaffeinated, or instant

Preheat the oven to 375 degrees.  Grease your casserole baking dish, I use butter.  Mix together the flour, sugar, cocoa powder and baking powder.  Stir in the olive oil and milk.  It will be a very thick batter.   Spread the batter in the bottom of a casserole dish.  You can use a  9” round or a 8” square.  In a separate bowl or 4 cup glass measuring cup add and mix together the sugar, butter, cocoa powder and hot water.  Pour this mixture over the batter, leaving it to float on top of the batter.    Do not stir.   Bake at 375 degrees for 30 minutes.  You can serve it hot with cream or ice cream.  It can also be served cold, with the chocolate sauce spooned on top of whipped cream or ice cream.  The brown sugar can be increased to 1 cup depending on how sweet you like to live or how dark you like your chocolate to be.   



  • Dawn Hames
  • blogchocolatehome cooking

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