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Chocolate Mocha Pudding Cake

It’s Valentine’s Day this weekend, just in case you’ve managed to miss the pink and red hearts, over-priced roses and boxed chocolates lurking around every corner. Does anyone have any plans for this Sunday? If you are anything like us, you will be avoiding the restaurants and enjoying a relaxing evening at home ๐Ÿ™‚ | Chocolate-mocha pudding cake

If you don’t have dessert organized yet, forget the heart-shaped supermarket chocolate, and make this chocolate mocha pudding cake instead! If you are married to a self-professed dessert-and-chocolate lover, like I am, you will not go wrong with this pudding for Valentine’s Day.

This year, like most years, Jonty and I will celebrate at home by cooking something simple, having a drink or two, and eating this chocolate mocha pudding cake (perhaps by candlelight, as a nod to it being Valentines day!). | Chocolate-mocha pudding cake

This pudding cake is totally old-school (both Jonty and I remember eating a variation growing up), and it is utterly delicious. The dark chocolate is subtly enhanced by the coffee (it’s certainly not overwhelming, I promise!) and the rich gooey pudding sauce that forms at the bottom of the pan makes this easy dessert feel extra fancy. | Chocolate-mocha pudding cake

I think we can all agree that easy-to-make desserts that taste completely decadent, are the best kind of desserts ๐Ÿ™‚ | Chocolate-mocha pudding cake

Chocolate puddings like this are best shared with those you love, whether they be husbands, wives, family or friends. Just make sure to serve it warm from the oven, topped with a hefty scoop of whipped cream or vanilla ice cream ๐Ÿ™‚ | Chocolate-mocha pudding cake

Oh, and to save your Valentine from having to clean the bottom of the oven from pudding over-flow, Jonty would recommend you bake this in a deep pan (a loaf pan works well!) ๐Ÿ™‚ | Chocolate-mocha pudding cake

Happy Valentine’s Day!

Chocolate Mocha Pudding Cake
Nutrition Information
  • Serves: 6 - 8 servings
  • Serving size: ⅛th of pudding
  • Calories: 350
  • Fat: 19.1 g
  • Saturated fat: 9.4 g
  • Carbohydrates: 44.9 g
  • Sugar: 32 g
  • Sodium: 70.9 mg
  • Fiber: 3.2 g
  • Protein: 5.3 g
  • Cholesterol: 77.7 mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
For the Sauce
  • 112 g (1/2 cup) brown sugar
  • 25 g (3 tbsp) unsweetened cocoa powder
  • 285 mL (1/2 pint) hot coffee
For the Cake
  • 85 g (~2/3 cup) all-purpose flour
  • 4 g (1 scant tsp) baking powder
  • 25 g (3 tbsp) unsweetened cocoa powder
  • 50 g (1/3 cup) chocolate chunks
  • 50 g (~1/2 cup) walnut pieces, roughly chopped
  • 112 g (1/2 cup / 1 stick) unsalted butter, softened
  • 112 g (1/2 cup) granulated sugar
  • 2 eggs
  • 1 - 2 tbsp milk
  1. Pre-heat the oven to 350F and grease a 5"x9" loaf pan (or a 9" square pan with high edges).
For the Sauce
  1. Whisk together the sugar, cocoa powder and hot coffee until dissolved into a liquid. Set aside.
For the Cake
  1. Whisk together the flour, baking powder and cocoa powder. Set aside.
  2. In a large bowl, cream together the granulated sugar and butter until pale.
  3. In a small bowl, lightly whisk together the eggs and milk. Slowly add the egg mixture to the sugar / butter mixture and whisk until combined.
  4. Add the dry ingredients to the wet ingredients and gently fold until the flour mixture is fully incorporated.
  5. Add the walnut pieces (if using) and chocolate chunks, and gently fold to combine.
Putting it together
  1. Grease a 5"x9" loaf pan (or an 8" square pan with high edges).
  2. Spoon the cake batter into the pan and spread evenly.
  3. Pour the sauce liquid over the cake batter. Do not mix this into the batter!
  4. Place the pan into the pre-heated oven and bake for 25 to 28 minutes, until the top of the cake looks set and the sauce starts to bubble around the edges.
  5. Serve warm from the oven, with a scoop of whipped cream or ice cream.
If you bake this in a 9" square pan, make sure to place a baking tray underneath, as the sauce will bubble up and may overflow.
If you don't want to use coffee, just use very hot water instead.

KEY: This dessert can go from having lots of pudding sauce to almost no pudding sauce in about 5 minutes, so start checking at the lower time recommendation.

Enjoy! | Chocolate-mocha pudding | Chocolate-mocha pudding cake


    1. This one was pretty darned tasty – the coffee really brings out the chocolate flavour without being too overwhelming. We’ve made it a few times now, and this seems to be the version we like the best. If you give it a try, let me know what you think! ๐Ÿ™‚

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