Hot Fudge Mocha Pudding Cake Recipe

Name: Hot Fudge Mocha Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons instant coffee granules, dried; 1 ½ cups water; ⅔ cup Dutch-processed cocoa powder; ⅓ cup packed brown sugar; 1 cup granulated sugar; 6 tablespoons unsalted butter; 2 ounces semisweet chocolate or 2 ounces bittersweet chocolate, chopped; ¾ cup unbleached all-purpose flour; 2 teaspoons baking powder; 1 tablespoon vanilla extract; ⅓ cup whole milk; ¼ teaspoon salt; 1 large egg yolk

Servings: persons

2 teaspoons instant coffee granules, dried
1 ½ cups water
⅔ cup Dutch-processed cocoa powder
⅓ cup packed brown sugar
1 cup granulated sugar
6 tablespoons unsalted butter
2 ounces semisweet chocolate or 2 ounces bittersweet chocolate, chopped
¾ cup unbleached all-purpose flour
2 teaspoons baking powder
1 tablespoon vanilla extract
⅓ cup whole milk
¼ teaspoon salt
1 large egg yolk

1
**Note: If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure that it isn't too strong, use 1 cup cold coffee mixed with 1/2 cup of water.
2
Adjust oven rack to lower-middle position and heat oven to 325.
3
Lightly spray 8-inch square glass or ceramic baking dish with non-stick spray.
4
Stir instant coffee into water; set aside to dissolve.
5
**(see note).
6
Stir together 1/3 Cup cocoa, brown sugar, and 1/3 Cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
7
Melt butter, remaining 1/3 Cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly.
8
Whisk flour and baking powder in small bowl to combine; set aside.
9
Whisk remaining 2/3 Cup sugar, vanilla, milk and salt in med.
10
bowl until combined; whisk in yolk.
11
Add chocolate mixture and whisk to combine.
12
Note*If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn't too strong, use 1 Cup of cold coffee mixed with 1/2 Cup of water.
13
Add flour mixture and whisk until batter is evenly moistened.
14
Pour batter into prepared baking dish and spread evenly to sides and corners.
15
Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter).
16
Pour coffee mixture gently over cocoa mixture.
17
Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minute.
18
(Do not overbake).
19
Cool cake in dish on wire rack about 25 minute before serving.

667

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons instant coffee granules, dried, 1 ½ cups water, ⅔ cup Dutch-processed cocoa powder, ⅓ cup packed brown sugar, and more.

Yes, Hot Fudge Mocha Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Fudge Mocha Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions