Pudding Cake, also known as Chocolate Cobbler, has been around for quite some time. It’s quick and easy to make, requires just a few ingredients, and the results are fantastic. I mean, what could be better than chocolate cake, and a layer of luscious chocolate pudding (think lava cake on a large scale)? Oh yeah…adding coffee could make it better!
If you are a coffee lover, and you like chocolate, then this dessert is for you! It will definitely make an appearance at my house again. Even my girls liked it, and they don’t drink coffee except for the occasional Starbuck’s Frappuccino – which is so full of cream and chocolate chips that it’s a dessert as well.
The pudding cake was good straight from the pan (I may have sampled a bite or ten)….but adding ice cream sent it to the AMAZING category! The warm cake with it’s intense chocolate and coffee flavors combined with the cold, sweet ice cream…yummm.
Chocolate Mocha Pudding Cake
- 1 cup flour
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup sugar
- 2 Tablespoons plus 1/4 cup cocoa powder divided
- 1/2 cup milk
- 3 Tablespoons canola oil
- 1 cup packed brown sugar
- 1 3/4 cups hot coffee
- Preheat oven to 350.
- In a medium size bowl, combine flour, salt, baking powder, sugar and 2 Tablespoons cocoa.
- Stir in milk and oil.
- Pour into baking dish (I used a 7 x 11).
- Combine the brown sugar and remaining cocoa. Sprinkle over batter.
- Pour hot coffee over top (DO NOT STIR).
- Bake for 40-45 minutes.
This can be made with regular or decaf coffee. You can also get creative and use flavored coffee if desired. The coffee flavor is prevalent, but you could easily replace half the coffee with water if you think it will be too much. For other pudding cake variations, check out this Pudding Cake (with marshmallows!), Chocolate Cobbler in the Slow Cooker, and Salted Caramel Mocha Cobbler. The possibilities are endless! If you try a different variation, let me know. I think I would like to try a different one every week 🙂
Contributing writer, Kim M., is a married mother of 3; ages 12, 11, and 5. She is the author of Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen.
Lori Ann says
Oh my. Love me some puddin’ cake…..heading to the kitchen to try this recipe right now!
Tonnie Rogers says
One of the pictures shows what appears to be chocolate chips on top of the batter before you pour the coffee over everything. Yet, I don’t see any chips listed in the ingredients. Is thi a possible variation? Or?
You can add a cup of chocolate chips if desired.
Letoya Monteith says
I made this last night and it was great! I used a regular rectangle 9×13 and it worked just fine. I would not recommend using anything bigger. It only took 30 minutes to cook.