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Hot Fudge Mocha Pudding Cake Recipe

Indulge in this decadent Hot Fudge Mocha Pudding Cake, a Cook's Illustrated recipe that's unbelievably delicious! A delicate whisper of coffee perfectly complements rich chocolate and a luscious pudding-like texture. Top with your favorite vanilla or coffee ice cream for the ultimate dessert experience. This easy-to-make cake is guaranteed to impress! Prepare to be amazed!

Prep Time 20 mins
Cook Time 65 mins
Calories 321.5 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Hot Fudge Mocha Pudding Cake

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Fudge Mocha Pudding Cake

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How to Make Hot Fudge Mocha Pudding Cake

  1. Preheat oven to 325°F (160°C). Adjust oven rack to the lower-middle position.
  2. Lightly grease an 8-inch square glass or ceramic baking dish with non-stick cooking spray.
  3. In a small bowl, dissolve 1 teaspoon instant coffee granules in 2 tablespoons of hot water. Set aside.
  4. In a separate small bowl, whisk together ⅓ cup unsweetened cocoa powder, ½ cup packed light brown sugar, and ⅓ cup granulated sugar. Break up any lumps with your fingers. Set aside.
  5. In a small heatproof bowl set over a saucepan of barely simmering water (double boiler), melt 6 tablespoons (3 ounces) unsalted butter, ⅓ cup unsweetened cocoa powder, and 4 ounces semi-sweet chocolate. Whisk until smooth and remove from heat. Let cool slightly.
  6. In a medium bowl, whisk together 1 ½ cups all-purpose flour and 2 teaspoons baking powder. Set aside.
  7. In a large bowl, whisk together ⅔ cup granulated sugar, 1 teaspoon vanilla extract, 1 cup whole milk, and ¼ teaspoon salt until combined.
  8. Whisk in 1 large egg yolk.
  9. Add the cooled chocolate mixture to the wet ingredients and whisk to combine.
  10. Gradually add the flour mixture to the wet ingredients, whisking until just combined. Do not overmix.
  11. Pour the batter into the prepared baking dish and spread evenly.
  12. Sprinkle the cocoa-sugar mixture evenly over the batter.
  13. Gently pour the coffee mixture over the cocoa-sugar mixture.
  14. Bake for 45-50 minutes, or until the cake is puffed, bubbling, and beginning to pull away from the sides of the dish.
  15. Let the cake cool in the dish on a wire rack for 25 minutes before serving. Serve warm with vanilla or coffee ice cream.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

139g

Fat

43g

Carbs

16g

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Time To Make Course Preparation Desserts Cakes Dietary Low Sodium Low In Something 4 Hours Or Less