Low acid coffee is just what it sounds like: coffee…
Chocolate pudding cakes are the quick-fix way to make a molten chocolate cake. They’re cakes that bake into two layers in the oven all on their own – a light cake and a rich chocolate sauce. Coffee is a great way to boost the flavor of chocolate and make it seem more intense, so it’s usually a great addition to a chocolate dessert. In the case of this cake, there is so much coffee that the whole dessert takes on a mocha flavor.
The pudding is smooth and chocolaty, with a consistency somewhere between warm pudding and chocolate sauce. It adds a lot of moisture to the chocolate cake layer, which is fairly thin, but provides the perfect amount of cake to go with the sauce. The dessert is easy to make and is a great way to use up the coffee still in the pot after you’ve already had a cup or two.
If you don’t want so much mocha, you can always opt for a regular chocolate pudding cake, instead.
Mocha Pudding Cake
(adapted from Baking Bites)
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup cocoa powder, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 tbsp vegetable oil
2/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups hot coffee
Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa powder, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Add in milk and oil, and stir with the fork until batter is uniform and no patches of dry ingredients remain.
Sprinkle brown sugar and remaining 1/4 cup cocoa powder evenly over batter. Add vanilla to the hot coffee and pour over everything. Do not mix.
Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for about 10 minutes before serving. Serve with ice cream or whipped cream, as desired.
Leftovers, if you have them, can be stored in the fridge. Reheat before serving.