Decadent Chocolate-coffee Pudding Cake Recipe

O coffee, how do I love thee? Let me count the ways. As a barista, I have seen the transformative powers of coffee. And, when combined with chocolate and cake, it’s truly a match made in heaven. Hence, I present to you my latest creation, the Chocolate-Coffee Pudding Cake Recipe.

Are you tired of plain old chocolate cake? Yearning for something richer with that extra oomph of espresso kick? Look no further. This recipe is perfect for any occasion – be it a lazy weekend or a family gathering – this Chocolate-Coffee Pudding Cake is bound to impress.

As you make your way through this recipe article, you will find easy-to-follow instructions, tips and tricks for perfect results, as well as substitutions and variations to make the recipe your own. So what are you waiting for? Grab your apron, preheat your oven and let’s start baking!

Why You’ll Love This Recipe

Chocolate-coffee Pudding Cake
Chocolate-coffee Pudding Cake

Ladies and gentlemen, allow me to present to you one of the most scrumptious dessert recipes of all time – the chocolate-coffee Pudding Cake! This heavenly baked delicacy is a treat for both the eyes and the taste buds. Don’t believe me? Well then, let me convince you why this recipe deserves a spot in your recipe collection.

Firstly, this chocolaty pudding cake blends the rich flavors of cocoa powder and instant coffee granules, which are a match made in heaven. The combination of bitter-sweet chocolatey goodness and an aromatic hint of coffee creates a harmonious balance that elevates the overall taste. And if that’s not enough for you, this recipe also calls for ½ cup of chocolate chips that add an extra layer of richness to this dessert.

Secondly, this recipe is incredibly easy to make! With just ten simple ingredients and a few basic kitchen tools, you can whip up this delicious mocha cake in no time. It requires no complicated techniques or special skills. Just mix the dry ingredients, combine them with the wet ones, pour into your baking dish, and pop it into the oven. Voila! Moist chocolate pudding cake ready to be devoured!

Lastly, this recipe is versatile – you can easily customize it according to your preferences. You can also turn it into a poke cake by poking holes in it after baking and pouring hot fudge pudding over it. Or make it an Irish coffee-chocolate cake by adding a splash of whiskey or Bailey’s Irish Cream to the cake mix. It works perfectly as a bundt cake or a slow cooker cake as well!

So there you have it folks- three compelling reasons why you’ll love this chocolate-coffee pudding cake recipe! You (and your taste buds) simply cannot go wrong with it!

Ingredient List

 Rich and decadent chocolate fudge meets freshly brewed coffee in this irresistible pudding cake.
Rich and decadent chocolate fudge meets freshly brewed coffee in this irresistible pudding cake.

Here are the ingredients you will need to make this delicious chocolate-coffee pudding cake recipe:

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup 2% evaporated milk
  • 2 tablespoons instant coffee granules
  • 3/4 cup boiling water
  • 1/4 cup butter, melted and cooled to room temperature
  • 1 teaspoon vanilla extract

Pudding Cake Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups hot water

Optional Toppings

  • Chocolate chips
  • Whipped cream

The Recipe How-To

Step 1: Preheat the oven and prepare the pan

Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.

Step 2: Mix together dry ingredients

In a bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Step 3: Add the wet ingredients

Stir in 1/2 cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract $*$ to the dry ingredients until smooth.

Step 4: Dissolve the instant coffee

In a small bowl, combine 2 teaspoons instant coffee granules with 1/4 cup boiling water, stirring until dissolved. Add it to the batter mixture.

Step 5: Combine the ingredients

Pour this mixture into the prepared pan.

Step 6: Make the pudding mixture

Sprinkle over the cake batter with a mixture of 1/4 cup granulated sugar, 1/2 cup brown sugar $*$, and 3 tablespoons cocoa powder. Do not stir.

Step 7: Bake!

Carefully pour over a total of 1-1/4 cups boiling water (coffee may be used instead for a mocha taste), then bake for approximately 45 minutes or until top is set all over but still jiggles slightly when you move it around.

This incredibly delicious chocolate-coffee pudding cake will become your go-to dessert recipe!

Substitutions and Variations

 Satisfy your sweet tooth and caffeine cravings with this indulgent treat.
Satisfy your sweet tooth and caffeine cravings with this indulgent treat.

Oh, thou who yearn for customization, fear not! This recipe hath many substitutes and variations to sate thy desires!

If thou prefereth a less intense chocolate flavor, reduce the cocoa powder amount to 1/3 cup.

For a richer chocolate taste, add some bittersweet chocolate chips to the batter or use hot fudge pudding in place of hot water while cooking

Substitute a ½ cup of brown sugar for granulated sugar.

To make thy pudding-cake gluten-free, use almond flour or an all-purpose gluten-free flour blend in place of all-purpose flour.

If thou enjoyeth coffee flavor more than chocolate, increase the instant coffee granules to two teaspoons or try using espresso instead.

For thee who seeketh a tangy twist, add half a cup of sour cream to the batter.

Swap the evaporated milk with whole milk, coconut milk or almond milk for a dairy-free option.

Thou canst create a luscious mocha pudding cake simply by adding one tablespoon of instant coffee granules to the fudge pudding mix.

If thou prefereth smaller portions, bake thee these as individual pudding cakes in ramekins.

Serve with whipped cream, ice cream, or hot chocolate sauce.

With these substitutions and variations, thou are sure to create a delectable masterpiece according to thy personal preference.

Serving and Pairing

For a delightful finishing touch on this chocolate-coffee pudding cake recipe, serve it warm with a dollop of whipped cream or vanilla ice cream. The creamy and cold components would work wonders with the rich and warm pudding cake, creating an indulgent contrast in temperatures and textures.

If you are thinking of pairing this mocha pudding cake with a drink, I highly recommend brewing a strong cup of coffee or espresso to intensify the richness of the cocoa and coffee flavor. If you are looking for an adult twist, how about trying an Irish coffee? The combination of the sweet chocolate and the robust whiskey aroma would produce a lovely balance of bitter and sweet.

For more visual appeal, dusting the cake with powdered sugar or cocoa powder will give it that classic elegant finish. Sprinkle some chocolate chips or shavings atop each slice to add some crunch and extra chocolate flavor.

This coffee pudding cake recipe is perfect for dinner parties or special occasions since it can serve up to 12 people. And it’s also great for an afternoon tea party for something indulgent but not too heavy.

Trust me; this chocolate-coffee pudding cake recipe is one dessert that will receive plenty of compliments from the guests, befitting its rich, chocolatey goodness.

Make-Ahead, Storing and Reheating

 Chocolate drips and coffee sips - the two things that make our day complete.
Chocolate drips and coffee sips – the two things that make our day complete.

Oftentimes, it can be a hassle to prepare a dessert right before serving. The good news is that this Chocolate-coffee Pudding Cake recipe can be made ahead of time, stored and reheated the next day for optimum enjoyment.

To make ahead of time, follow the instructions as indicated in the recipe. Once out of the oven, let it cool completely before covering with plastic wrap or aluminum foil. Store in a dry place at room temperature for up to three days.

When ready to serve, reheat the cake by placing it in a preheated oven at 300°F for about 10-15 minutes or microwave it for about 30 seconds per slice. The cake will still be moist and delicious the following day.

If you happen to have leftovers that you don’t intend to eat right away, ensure that the cake is entirely cooled before placing it in an airtight container or wrapping it tightly in plastic wrap or foil. Store it in the refrigerator for up to four days or freeze for up to three months.

To reheat refrigerated pudding cake, take out what you need and allow it to sit at room temperature for about 10-20 minutes before reheating in the oven or microwave using similar heating instructions above.

This Chocolate-coffee Pudding Cake tastes extraordinary as is. However, if you find yourself with some leftovers, consider elevating these into something special by serving them along with fresh fruit slices, whipped cream or ice cream on top. Enjoy this luscious dessert every time – whether fresh from your oven or reheated from your fridge!

Tips for Perfect Results

When it comes to the perfect chocolate-coffee pudding cake, there are a few tips and tricks that will take your dessert from good to great. As a seasoned baker, I have learned from experience what works and what doesn’t when making this recipe. Here are my top suggestions for achieving perfect results:

Firstly, be sure to use high-quality ingredients. The best chocolate always yields the best chocolate cake, so do not compromise on its quality. Use the cocoa powder and instant coffee granules you like, and stick with butter that is unsalted – you can control saltiness with added salt.

Another tip is to measure accurately – resist the urge to eyeball the measurements. Not using enough flour or sugar may result in an overly dense or liquidy cake. Use measuring cups and spoons and level them off properly to avoid any mistakes.

Also, use the right temperature of ingredients. Room temperature butter mixes better than cold butter and helps create a tender crumb texture. Moreover, if other ingredients are at room temperature, they combine more easily.

Achieving the perfect texture is critical in making pudding cake recipes, so don’t over-mix or under-mix the batter. Over-mixing leads to an excessively tight crumb texture, which may make it dry and tough. On the other hand, under-mixing results in a lumpy batter with unevenly distributed ingredients.

Finally, don’t rush into cutting into your hot cakes! Most baking experts suggest waiting until your cake has cooled off thoroughly before loosening it in any shape. Chilled or slightly warm cake slices hold together better than hot ones.

By implementing these tips, you’ll achieve success – every time you make this delicious chocolate-coffee pudding cake recipe!

Bottom Line

In conclusion, if you are looking for a delectable dessert that combines the richness of chocolate and the boldness of coffee, this chocolate-coffee pudding cake recipe is definitely worth trying. With its moist texture and irresistible flavor, it’s guaranteed to satisfy your sweet tooth and leave you with a smile on your face.

Whether you’re a novice baker or an experienced one, this recipe is easy to follow and allows for some substitutions and variations to suit your taste preferences. From serving it with whipped cream or vanilla ice cream to adding some extra chocolate chips or espresso powder, the possibilities are endless!

So what are you waiting for? Preheat your oven, gather your ingredients, and enjoy making this chocolate-coffee pudding cake recipe that will surely impress your family and friends. Trust me, they won’t be able to resist a second slice.

Chocolate-coffee Pudding Cake

Chocolate-coffee Pudding Cake Recipe

One of those quick & easy week-night dessert dishes! I got this recipe from a free cooking demo at our local supermarket.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Calories 168.1 kcal


  • 3/4 cup boiling water
  • 2 teaspoons instant coffee granules
  • 3/4 cup 2% evaporated milk
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter


  • 1/4 cup granulated sugar
  • 2 tablespoons cocoa powder


  • Combine water& coffee until dissolved.
  • Stir in milk& set aside.
  • Combine flour, sugar, cocoa, baking powder& salt in a bowl; stir in butter& half the coffee mixture until smooth.
  • Spoon into lightly greased 8-cup (2 litre) ovenproof dish, smoothing top.
  • Combine sauce ingredients in a small bowl; sprinkle over batter.
  • Pour remaining coffee mixture over top but do not stir.
  • Bake in preheated 350F oven for 30 minutes or until sauce bubbles& cake is firm to the touch.
  • Serve hot- with ice cream, frozen yoghurt or whipping cream (optional).

Add Your Own Notes


Serving: 67gCalories: 168.1kcalCarbohydrates: 34gProtein: 2.7gFat: 3.7gSaturated Fat: 2.2gCholesterol: 7.6mgSodium: 231.2mgFiber: 2.1gSugar: 18.9g
Keyword < 60 Mins, Beginner Cook, Dessert, Easy, Healthy, High In..., Inexpensive, Kid-Friendly, Oven, Roast, Sweet
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You