Hot Mocha Pudding Cake Recipes

MOCHA FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 F degrees.
• Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
• Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
• In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
• Bake for about 45 minutes, or until cake is done (it should spring back when touched).
• Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.

AIR-FRYER MOCHA PUDDING CAKES

Steps:

• Preheat air fryer to 350°. In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two lightly greased 4-oz. ramekins. Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. , Place ramekins on tray in air-fryer basket. Cook until a knife inserted in the center comes out clean,15-20 minutes. Serve warm or at room temperature, with whipped topping if desired.

HOT MOCHA PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
• Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
• Spread mixture evenly into 8 inch square ovenproof dish.
• TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
• Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.

PRESSURE COOKER MOLTEN MOCHA CAKE

Steps:

• Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

MOCHA PUDDING CAKE

Steps:

• Combine flour, baking powder, salt, 2/3 cup sugar, 4 T cocoa, and coffee granules in a large bowl.
• Combine milk, oil, and vanilla; add to dry ingredients, stirring well.
• Spoon batter into an 8" square pan coated with cooking spray.
• Combine remaining 1/3 cup sugar and 2 Tbs cocoa.
• Sprinkle over batter.
• Pour boiling water over batter (DO NOT STIR).
• Bake at 350F for 30 minutes or until cake springs back when lightly touched in center.
• Serve warm, topped with ice cream.

MOCHA PUDDING CAKES

Steps:

• In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.