Ingredients for Hot Mocha Pudding Cake
- 1/2 cup (113g) softened unsalted butter
- Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking powder
- Unsweetened Cocoa Powder
- Instant Coffee Powder
- 1 cup (240ml) milk
- Hot Water
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How to Make Hot Mocha Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square ovenproof dish.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 teaspoon baking powder, 1/2 cup (30g) unsweetened cocoa powder, and 2 tablespoons instant coffee granules.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (240ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly into the prepared ovenproof dish.
- In a small bowl, whisk together 1/4 cup (50g) granulated sugar, 1 tablespoon instant coffee granules, and 2 tablespoons unsweetened cocoa powder.
- Sprinkle the coffee-sugar mixture evenly over the batter.
- Carefully pour 1 cup (240ml) boiling water over the top.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool for 10-15 minutes before serving. The sauce will be on the bottom and the cake on top.
- Spoon out some cake and sauce into serving bowls. Serve warm or hot.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
133g
Fat
28g
Carbs
17g