Cocoa Espresso Pudding Cake
Submitted by Warden
A self-saucing cocoa espresso pudding cake that creates its own hot fudge layer as it bakes. Boiling water poured over the batter before baking does all the work. Serve warm for 6 to 8.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the cake that makes its own sauce. You pour boiling water right over the batter before it goes in the oven, and as it bakes, the top sets into a soft cocoa-espresso cake while the bottom transforms into a pool of hot fudge pudding.
Instant coffee in the batter gives it a mocha edge that makes the chocolate taste richer and more complex. The whole thing comes together with pantry staples in about 15 minutes of active work.
Serve it warm, spooned straight from the pan. The sauce underneath is molten, glossy, and absolutely meant to be eaten with a spoon.
Kitchen Tips
- Do not stir after pouring the boiling water over the batter; the layers need to separate on their own during baking
- Serve within 20 minutes of coming out of the oven while the pudding layer is still liquid
- A scoop of vanilla ice cream on top turns this into a full-blown dessert experience
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Combine flour, ⅔ cup sugar, ¼ cup cocoa, coffee, baking powder and salt.
Mix together milk, butter and vanilla.
Add to dry ingredients.
Stir well.
Spray 8 inch baking pan with nonstick cooking spray.
Pour batter into pan.
Mix together remaining ⅓ cup sugar and 2 tablespoons cocoa.
Sprinkle over batter.
Pour 1 cup boiling water over batter.
Do not stir.
Bake 30 minutes.
Serve warm.
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