Hot Fudge Mocha Pudding Cake
"This recipe is from Cook's Illustrated,and is unbelievably good. With a delicate whisper of coffee, the flavors meld together to give you a wonderful promise. It's so good! Add your choice of vanilla or coffee ice cream! You just gotta try this! Times are approximate."
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 teaspoons instant coffee granules, dried
- 1 1⁄2 cups water
- 2⁄3 cup Dutch-processed cocoa powder
- 1⁄3 cup packed brown sugar
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 2 ounces semisweet chocolate or 2 ounces bittersweet chocolate, chopped
- 3⁄4 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla extract
- 1⁄3 cup whole milk
- 1⁄4 teaspoon salt
- 1 large egg yolk
directions
- **Note: If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure that it isn't too strong, use 1 cup cold coffee mixed with 1/2 cup of water.
- Adjust oven rack to lower-middle position and heat oven to 325°.
- Lightly spray 8-inch square glass or ceramic baking dish with non-stick spray.
- Stir instant coffee into water; set aside to dissolve.**(see note).
- Stir together 1/3 Cup cocoa, brown sugar, and 1/3 Cup granulated sugar in small bowl, breaking up large clumps with fingers; set aside.
- Melt butter, remaining 1/3 Cup cocoa, and chocolate in small bowl set over saucepan of barely simmering water; whisk until smooth and set aside to cool slightly.
- Whisk flour and baking powder in small bowl to combine; set aside.
- Whisk remaining 2/3 Cup sugar, vanilla, milk and salt in med. bowl until combined; whisk in yolk.
- Add chocolate mixture and whisk to combine.
- Note*If you have cold, brewed coffee on hand, it can be used in place of the instant coffee and water, but to make sure it isn't too strong, use 1 Cup of cold coffee mixed with 1/2 Cup of water.
- Add flour mixture and whisk until batter is evenly moistened.
- Pour batter into prepared baking dish and spread evenly to sides and corners.
- Sprinkle cocoa/sugar mixture evenly over batter (cocoa mixture should cover entire surface of batter).
- Pour coffee mixture gently over cocoa mixture.
- Bake until cake is puffed and bubbling and just beginning to pull away from sides of baking dish, about 45 minute.
- (Do not overbake).
- Cool cake in dish on wire rack about 25 minute before serving.
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Reviews
-
My friends and I liked this a lot. I used instant coffee and next time I won't water it down -- I couldn't even notice the flavor. thanks for posting!
RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
