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Mocha Brownie Pudding Cake

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    35 minutes


A little bit bitter, and plenty sweet, coffee and chocolate are an inspired combination that will please dessert lovers of all ages. Serve with a scoop of coffee or vanilla ice cream and you've got an instant hot fudge brownie sundae. Cake may be frozen.
1 cup All purpose flour
2/3 cup Unsweetened cocoa powder
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
2 each Egg
1 cup Sugar
6 tablespoon Unsalted butter, melted
1/2 cup Milk
1 teaspoon Vanilla extract
3/4 cup Brown sugar
1 tablespoon instant espresso powder
11/3 cup Boiling water
Mocha Brownie Pudding Cake


1. Preheat oven to 350 degrees F. Spray a 6-cup casserole pan with vegetable cooking spray.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt and set aside.
3. In a large bowl, whisk together eggs, sugar, and butter until smooth. Whisk in milk and vanilla. Add dry ingredients and use a wooden spoon to mix thoroughly, until creamy and smooth.
4. Pour batter into pan and smooth the surface. Sprinkle top with brown sugar. Make the sauce. Combine espresso powder and boiling water, and pour it over batter. It will look watery, but dont worry magic will happen in the oven.
5. Bake at 350 degrees F for 30 to 35 minutes, until cake has risen and is firm to the touch, with sauce bubbling around sides of pan. A toothpick inserted in the center should come out clean. Cool on a wire rack for 5 minutes and serve warm from pan.
Top with whipped cream or ice cream, if desired.
Source: Hannaford fresh Magazine, March - April 2009


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 358 kcal (18%)
Calories from Fat 144
Total Fat 16 g (25%)
Saturated Fat 12 g (60%)
Cholesterol 78 mg (26%)
Sodium 377 mg (16%)
Total Carbohydrates 68 g (23%)
Dietary Fiber 4 g (16%)
Protein 11 g (18%)
Vitamin A 353 IU (1%)
Vitamin C 0 n/a
Calcium 65 mg (5%)
Iron 10 mg (56%)