Best Mocha Pudding Cake Recipes

MOCHA FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 F degrees.
• Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
• Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
• In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
• Bake for about 45 minutes, or until cake is done (it should spring back when touched).
• Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

CHOCOLATE MOCHA WALNUT PUDDING CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
• For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
• In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
• Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
• For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
• Pour the liquid over the cake batter.
• Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
• Spoon the pudding cake into individual bowls and serve warm.

HOT MOCHA PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
• Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
• Spread mixture evenly into 8 inch square ovenproof dish.
• TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
• Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.

MOCHA CAPPUCCINO PUDDING CAKE

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

MOCHA PUDDING CAKE

Steps:

• Combine flour, baking powder, salt, 2/3 cup sugar, 4 T cocoa, and coffee granules in a large bowl.
• Combine milk, oil, and vanilla; add to dry ingredients, stirring well.
• Spoon batter into an 8" square pan coated with cooking spray.
• Combine remaining 1/3 cup sugar and 2 Tbs cocoa.
• Sprinkle over batter.
• Pour boiling water over batter (DO NOT STIR).
• Bake at 350F for 30 minutes or until cake springs back when lightly touched in center.
• Serve warm, topped with ice cream.

MOCHA PUDDING CAKE

Steps:

• Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside. Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain). Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven. Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.

MOCHA WALNUT PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees. Sift first 7 ingredients into medium bowl. Stir in walnuts. Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread batter in 8-inch square glass baking dish. Mix 1/2 cup sugar, brown sugar and 5 TBSP cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour hot water over top of pudding (do not stir). Bake until the top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools. Can be prepared 6 hours ahead. Let stand at room temperature. Serve warm or at room temperature with whipped cream.

MOCHA PUDDING CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients, stirring well with a whisk. Combine milk, oil and vanilla; add to flour mixture, and stir well.
• 3. Spoon batter into an 8inch square baking pan coated with cooking spray. Combine 1/3 cup sugar and 2 Tbsp cocoa. Sprinkle over batter.
• 4. Pour 1 cup boiling water over batter (Do not stir.) Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Serve warm with ice cream.

MOCHA WALNUT PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees F. Stir first 7 ingredients in a medium bowl. Stir in walnuts.
• Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff)
• Spread batter in 8-inch square baking dish.
• Mix 1/2 cup sugar, brown sugar and 5 tablespoons cocoa powder in small bowl. Sprinkle mixture evenly over batter.
• Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes.
• Cool on rack at least 1 hour. Sauce will thicken as it cools. (Can be prepared 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with whipped cream.

MOCHA PUDDING CAKE RECIPE

Steps:

• Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with butter and set aside. Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl and whisk to break up any lumps. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until evenly combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps will remain). Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven. Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.

MOCHA PUDDING CAKE

Steps:

• 1. 1.Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker. 2.Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.