Saucy Mocha Pudding Cake

Have you ever heard of pudding cake? There was a time when I had not and I can’t even imagine how I was even living back then now that I know what it is.

The first time I had pudding cake was at my mom’s house. In the pan it looked like a normal cake. What I didn’t know was that there was the most decadent surprise waiting for me under the layers of fluffy cake. She made a spiced version that tasted like gingerbread. I took a different approach with mine. It includes coffee. And chocolate.

From this point of view, the cake looks like it’s a marble cake, but it’s not!!! Some type of magic happens in the oven. I haven’t quite figured it out yet. Maybe a little baking elf? I wonder if that baking elf is related to the cleaning elf that was supposed to clean the strawberry preserves that dripped into my oven while I was making these. She hasn’t shown up yet. I’m still waiting for her.

Anyway, our baking elf somehow makes the mocha sauce sink to the bottom of the dish while the cake just floats on top. It’s genius!

Chocolate on the bottom could only be made better by adding chocolate on the top!

Also, some fruit. Just for good measure. AH. MAZE. ING.

Saucy Mocha Pudding Cake

from Taste of Home

Mocha Sauce:

1/2 cup sugar

1/2 cup packed brown sugar

1/4 baking cocoa

1-1/2 cups strong brewed coffee


1/3 cup butter, softened

2/3 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup milk

Preheat oven to 350°.

In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat.

For cake, in a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread into a greased 8-inch square baking dish. Pour mocha sauce slowly over batter. Do not stir!

Bake, uncovered, for 45-50 minutes or until a toothpick inserted near the center comes out clean. When finished, the cake will float in the hot mocha sauce. Let cool for about 30 minutes before cutting to allow the bottom to set.