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Mocha Pudding Cake
Recipes
Mocha Pudding Cake
12 servings
4 hours, 30 minutes total (Active 40 minutes)

Ingredients

For cake
  • Parchment paper
  • Cooking spray
  • 1 cup unsweetened brewed coffee
  • 2 tablespoons instant espresso powder
  • 1 package chocolate cake mix (13.25–15.25 oz)
  • 3 large eggs
  • 1 cup water
  • ½ cup vegetable oil
For pudding
  • 6 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • 2 tablespoons instant espresso powder
  • ¼ teaspoon kosher salt
  • 2 cups whole milk
  • ½ cup heavy whipping cream
  • 1 cup semisweet chocolate morsels
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Plastic wrap
For ganache
  • 1 cup semisweet chocolate morsels
  • ¾ cup heavy whipping cream
  • 1 bittersweet chocolate bar (optional, for garnish)

Steps

    1. Prepare cake. Preheat oven to 350°F. Line 13- x 9-inch baking dish with parchment paper; coat parchment paper with spray. Combine coffee and espresso powder until dissolved; set aside.
    2. Prepare cake mix following package instructions, using listed eggs, water, and oil. Pour batter into prepared pan and bake following package instructions. Remove from oven and let stand to cool completely.
    3. Meanwhile, prepare pudding. Combine sugar, cornstarch, cocoa powder, espresso powder, and salt in heatproof bowl. Place milk, heavy cream, and morsels in medium saucepan. Cook on medium, stirring frequently, until steaming and chocolate has melted.
    4. Whisk milk mixture into dry mixture until blended, then pour back into saucepan and return to heat. Cook 3–5 minutes, whisking continuously, until mixture is smooth and very thick.
    5. Remove pan from heat, then whisk in butter and vanilla until blended. Pour pudding into bowl and press plastic wrap directly on surface of pudding. Let stand 30 minutes at room temperature, then chill until cooled completely.
    6. Prepare ganache. Place morsels in heatproof bowl. Microwave heavy cream on HIGH in 30-second intervals until steaming. Pour cream over chocolate; let stand 5 minutes, then stir until smooth and combined.
    7. Prepare dessert. Remove cake from baking dish and cut in half horizontally with serrated knife, creating 2 layers. Return bottom half to baking dish and brush with one-half coffee mixture. Spread pudding evenly over cake, then place remaining half cake cut-side up on pudding and brush with remaining half coffee mixture. Spread ganache evenly over cake, then chill 2 hours (or overnight).
    8. Grate chocolate bar finely over cake, if using; serve.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 620, Total Fat 35g, Sat Fat 17g, Trans Fat 0g, Chol 85mg, Sodium 350mg, Total Carb 69g, Fiber 4g, Total Sugar 46g, (Incl. 43g Added Sugars), Protein 5g, Vitamin D 6%, Calc 15%, Iron 15%, Potassium 10%