Delicious Mocha Brownie Pudding Cake Recipe

Ah, the rich and bold flavor of coffee… what’s not to love? As a barista, I know that coffee is not just a drink, it’s an experience. And today, my friends, we are taking that experience to the next level with a mocha brownie pudding cake recipe that will blow your taste buds away.

Just the thought of it makes my mouth water. Imagine a chocolatey mix of brownies and pudding infused with coffee and topped with gooey chocolate sauce. This dessert will surely satisfy all your cravings in one bite. Trust me; this is the ultimate indulgence.

As I write this recipe for you, I can’t help but immerse myself in the intoxicating aroma emanating from these sensational treats. They’re perfect for any occasion: dinner parties, birthday celebrations or simply for satisfying your sweet tooth.

So here’s what you need to do: grab a cup of freshly brewed coffee, channel your inner pastry chef, and let’s make some magic together. Believe me when I say that once you try this mocha brownie pudding cake recipe, it will be impossible to resist baking it over and over again.

Let’s dive right into this recipe because trust me; you won’t want to wait any longer before sinking your teeth into this heavenly creation.

Why You’ll Love This Recipe

Mocha Brownie Pudding Cake
Mocha Brownie Pudding Cake

Are you a fan of chocolate and coffee? Then, this recipe is definitely for you! I present to you the Mocha Brownie Pudding Cake! This dessert is a unique combination of a chocolate brownie and a chocolate pudding cake that melts in your mouth. Allow me to tell you why you’ll love this recipe.

Firstly, this mocha brownie pudding cake is perfect for sweet tooths who are true chocolate lovers. The concoction has both dark and unsweetened cocoa powder combined with rich brewed coffee, which results in an intense chocolate flavor with just enough bitterness to cut through the sweetness. Additionally, the brown sugar component adds depth to the flavor profile by giving off a subtle molasses flavor that complements the cocoa beautifully.

Secondly, the texture of this dessert alone will make it worth trying. It is a cross between a classic fudgy brownie and a gooey chocolate pudding cake where each bite has that beautiful contrast between the crispy top layer and creamy interior below. Once served warm or hot, what ensues is almost like molten coffee with hints of mocha walnut running throughout. This almost makes it feel like a more decadent version of hot chocolate brownies.

Finally, this recipe won’t require many difficult-to-find ingredients, and cooking doesn’t take too long – around 45 mins tops! With just one bowl to mix all ingredients together and one pan for baking purposes, enjoying a delicious dessert can be easily achieved even when time is tight.

In summary, this mocha brownie pudding cake is perfect for when you’re craving something indulgent after dinner or when hosting friends over but still want something simple to put together. You can have it with whipped cream or ice cream on top or even serve it with some fresh berries for added finesse. Trust me when I say that one slice wouldn’t be enough!

Ingredient List

“Indulge in the perfect combination of chocolate and coffee with our mocha brownie pudding cake.”

Here are the ingredients you’ll need to make this delectable Mocha Brownie Pudding Cake Recipe:

  • Brewed coffee, 1 1/2 cups
  • Unsalted butter, 1/2 cup
  • Pure vanilla extract, 2 teaspoons
  • All-purpose flour, 1 cup
  • Cocoa powder, 1/2 cup
  • Baking powder, 2 teaspoons
  • Salt, 1/4 teaspoon
  • Dark brown sugar, 3/4 cup, packed
  • Granulated sugar, 3/4 cup, divided
  • Walnuts or pecans, chopped (optional), 1/2 cup

Note that these ingredients are for the brownie pudding cake. If you want to add some extra chocolaty flavor to it, you can also add a scoop of vanilla ice cream or whipped cream.

The Recipe How-To

“Satisfy your sweet tooth with this rich and decadent dessert.”

Now is the time we have been waiting for – the actual recipe! In this part of the article, I will provide a step-by-step guide on how to make this mouth-watering Mocha Brownie Pudding Cake. Don’t worry, it may seem complex, but with a little patience and appreciation for good coffee and chocolate, this recipe can be mastered!

Step 1: Preheat your oven

Before you start with anything else, you need to turn on your oven and set it to 350°F (175°C). Preheating your oven will make sure that the baking temperature is consistent throughout the process.

Step 2: Mix all dry ingredients together

In a large mixing bowl, mix together 1 cup (120 grams) all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 3/4 cup (75 grams) cocoa powder, 1 3/4 cups (350 grams) dark brown sugar, split into 1 1/4 cups (250 grams) and 1/2 cup (100 grams), as well as divided 2 teaspoons baking powder and divided 1/4 teaspoon salt.

Step 3: Add in liquids

To your dry mixture, add and stir 3 tablespoons brewed coffee or espresso concentrate that’s been cooled to room temperature, 1/2 cup unsalted butter that has been melted and cooled slightly, 2 teaspoons pure vanilla extract and finally mix in some milk until you get a smooth consistency; around 3/4 cup.

Step 4: Combine the mocha pudding

For the creamy mocha pudding element in our delightful cake recipe, mix together in a separate bowl a combined package of the instant chocolate fudge pudding (4-serving) and 2 cups (16oz) of milk.

Step 5: Assemble and bake the cake

Start by greasing your baking dish, making sure both the bottom and edges have an even layer of butter. Now on to building the actual cake. Pour the brownie pudding batter evenly into the prepared baking dish. With a spoon or spatula, spread half of the mocha pudding mix over the brownie batter carefully making sure not to combine the two mixture completely. Then pour in remaining brownie batter on top of the pudding layer before spreading remaining mocha pudding mix all over top.

Step 6: Bake

By now, your cake is ready to be baked in oven that has been preheated earlier. Bake for approximately 55-65 minutes. You’ll know if it’s done when you can insert a toothpick into the cake and it comes out clean.

Step 7: Serve

Now, this is where it gets tricky – let your cake cool for about 10-15 minutes before serving so that the molten coffee-chocolate pudding can set slightly. Serve with *mocha

Substitutions and Variations

“Get ready to fall in love with our heavenly mocha brownie pudding cake.”

Looking to put your own stamp on this Mocha Brownie Pudding recipe? You’re in luck – there are plenty of ways to customize this dish to suit your preferences.

If you’re looking to cut back on calories, you can try using a sugar substitute like Stevia or Splenda instead of the brown sugar. You could also experiment with using coconut flour as an alternative to all-purpose flour, although you may need to add extra moisture as a result.

For a more intense chocolate flavor, consider swapping out part of the cocoa powder for pure unsweetened chocolate. You could also add in some chocolate chips or chopped nuts for extra texture.

If you’re looking to add in even more coffee flavor, try using freshly brewed espresso instead of regular coffee or adding in a shot or two of espresso powder. Experiment with different roast levels and brands of coffee to find the perfect brew for your taste buds.

Looking for a vegan version? Swap out the butter for vegan margarine, and use almond milk in place of cow’s milk.

Finally, if you want to get really creative, try serving this cake with a dollop of whipped cream or ice cream on top. Or drizzle some salted caramel sauce over each slice for an extra special treat.

No matter what substitutions or variations you choose, rest assured that this Mocha Brownie Pudding Cake recipe is sure to be a crowd pleaser. So go ahead and make it your own!

Serving and Pairing

“One bite and you’ll be transported to chocolate paradise.”

This mocha brownie pudding cake is a showstopper and will wow your guests on any occasion. For dessert, it is perfect to serve with a dollop of whipped cream or vanilla ice cream, which adds that extra touch of sweetness and a creamy texture to complement the richness of the cake.

This dessert pairs exceptionally well with brewed coffee, espresso or hot cocoa on the side. The creamy chocolate and mocha flavors balance well with the boldness of a good cup of black coffee. It could also be enjoyed with milk, if you’re not a fan of coffee.

If you want to step up your presentation game, dust the top of the brownies with cocoa powder, confectioners sugar or grated chocolate. You might also embellish it by adding fresh fruit like sliced strawberries, blueberries or raspberries on the side.

For a special twist, try serving this cake chilled – this transforms it into an indulgent molten coffee pudding dessert. It’s heavenly when enjoyed cold as well!

Whether you’re looking for an impressive dessert for a dinner party or just planning to treat yourself on a quiet night in, this mocha brownie pudding cake recipe is versatile and will leave everyone wanting more.

Make-Ahead, Storing and Reheating

“Fudgy brownie meets silky-smooth pudding in this irresistible cake.”

One of the things you’ll love about the mocha brownie pudding cake recipe is how convenient it can be. You can make it ahead and store it easily, then reheat it when you’re ready to serve again.

After baking, let the mocha brownie pudding cake cool in its pan before covering with foil or plastic wrap. It can stay fresh for up to 3 days at room temperature or up to 5 days if refrigerated.

To reheat, simply pop the cake into the microwave or oven for a few minutes. If you’re using a microwave, heat it for 10-15 seconds per slice. If you’re using an oven, preheat it to 350°F then place the cake in for about 10 minutes.

Since the mocha brownie pudding cake has a soft and gooey texture, be sure not to overheat as it could end up being dry and unappetizing. Just aim for a warm and moist center that’s easy to slice through.

Additionally, if you plan on making this recipe ahead of time, you could freeze it too. To do so, wrap the cooled cake tightly in plastic wrap and store it in freezer-safe containers for up to three months.

When ready to enjoy again, allow the cake to defrost at room temperature and follow reheating instructions mentioned earlier. The cake will taste just as good as when freshly made!

Tips for Perfect Results

“The ultimate dessert for coffee and chocolate lovers alike.”

As a barista and coffee lover, I know that the secret to a perfect recipe lies in its little details. Making a Mocha Brownie Pudding Cake is no exception! In order to ensure that this delicious cake turns out just right, make sure to follow these tips for perfect results:

1. Use high-quality ingredients.

The taste of your cake heavily relies on the quality of ingredients you use. To get the most flavor out of your cake, opt for unsalted butter, pure vanilla extract, and high-quality cocoa powder. If possible, grind your own beans for the brewed coffee.

2. Room temperature ingredients are key.

Let your ingredients sit out for about 30 minutes before using them. This ensures that they mix together evenly and at the same pace during baking.

3. Don’t overmix the batter.

When combining the dry and wet ingredients together, mix until just combined. Overmixing can lead to a tough and dry texture with unbalanced flavors.

4. Underbake slightly for a molten center.

To properly achieve the “brownie pudding” aspect of this recipe, take it out of the oven when it’s slightly underbaked beyond what seems right at first glance. As it cools, it will continue to cook but still retain a molten center.

5. Add milk slowly when making your pudding cake mixture.

Whisk your pudding mixture slowly when adding in milk to ensure that everything is mixed together evenly and smoothly without lumps or inconsistencies.

Keeping these tips in mind while you create this amazing mocha brownie pudding cake will result not only in perfection but also in an amazing taste! So don’t settle for less as you can have perfectly delicious mocha brownie pudding on your plate!

Bottom Line

In conclusion, this mocha brownie pudding cake recipe is a must-try for any coffee and chocolate lover. The rich and decadent flavors of the mocha brownie and chocolate pudding cake create a molten coffee dessert experience that is unlike any other. With accessible ingredients and straightforward instructions, this recipe is perfect for novice bakers, while still being impressive enough to serve at dinner parties or special occasions.

Don’t be afraid to experiment with substitutions and variations to make this dessert truly your own. Serve it warm with a dollop of whipped cream, some vanilla ice cream or a drizzle of hot fudge sauce for an even more indulgent treat.

Whether it’s a special occasion or a weeknight indulgence, this mocha brownie pudding cake recipe is sure to please. So grab your apron and get ready to wow your taste buds! Trust me; your friends and family will thank you for it.

Mocha Brownie Pudding Cake

Mocha Brownie Pudding Cake Recipe

In 'Luscious Chocolate Desserts' by Lori Longbottom
No ratings yet
Prep Time 30 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Calories 247.1 kcal


  • 1 cup all-purpose flour
  • 1 1/4 cups packed dark brown sugar, divided
  • 6 tablespoons dutch process cocoa powder, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons cocoa nibs (optional)
  • 1 1/2 cups very hot brewed coffee
  • whipped cream, slightly sweetened (or vanilla ice cream)


  • Position oven rack in the middle of the oven; preheat oven to 350°.
  • Butter an 8-inch square baking pan.
  • Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands.
  • Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.
  • Transfer to the baking dish and smooth the top with a rubber spatula.
  • Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands.
  • Stir in the nibs, if using; sprinkle the mixture evenly over the batter.
  • Pour the hot coffee evenly over the batter--do not stir.
  • Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers.
  • Cool in the pan on a wire rack for at least 15 minutes.
  • Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.

Add Your Own Notes


Serving: 121gCalories: 247.1kcalCarbohydrates: 48.7gProtein: 3gFat: 5.5gSaturated Fat: 3.4gCholesterol: 13mgSodium: 185.7mgFiber: 1.8gSugar: 34.1g
Keyword < 4 Hours, Dessert, Healthy, Low Protein
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