Mocha Pudding Cakes
Calling all coffee loving people, if your like me you’re gonna love these rich and coffee and chocolate flavoured Mocha Pudding Cakes. I love the flavour of coffee infused into my desserts. It wasn’t a choice I loved when I was a kid, but as soon as my taste buds discovered the lovely taste of a good strong coffee, I haven’t been able to let it out of my life.
These are so simple, and easy to make, you can whip them up the same time you are getting dinner ready, then they are there ready for you to enjoy for dessert.
I realize that not everyone is a coffee lover like myself, and it just wouldn’t be right to serve these in front of the kiddies, while you are oowing and awwing over it, so I included a no coffee version, this will for sure keep everyone happy. Hope you indulge in some rich coffee or non coffee goodness tonight, and I’ll talk to you all soon Ciao for now.
Mocha Pudding Cake
Recipe type: Cake
- ⅓ cup organic white flour
- ½ tsp. baking soda
- 1 tsp. unsweetened cocoa powder
- ½ ounce semi-sweet baking chocolate grated fine (shaved)
- 3 tbsp. organic sugar or Xyla Sugar by Xylitol it tastes and acts like sugar but its low calorie, low carb and diabetic friendly.
- ⅛ tsp. sea salt
- ⅛ tsp. almond extract
- ½ tsp. pure vanilla
- 4 tbsp. vanilla almond milk
- 1-1/2 tbsp. unsalted butter
Dressing for the Top
- Small hand full of white chocolate chips about 1 tbsp.
- ½ tsp. cocoa powder
- 2 tbsp. organic brown sugar or coconut palm sugar
- 1 tsp. instant espresso coffee
- 3 tbsp. brewed coffee
Espresso Butter Cream Frosting
- ½ cup unsalted butter at room temperature
- ½ tsp. pure vanilla
- ½ cup icing sugar
- ½-3/4 tsp. instant coffee
- Preheat oven to 350F, place two 4 oz ramekins on a baking sheet, grease the insides of the ramekin with a non stick baking spray, set aside.
- In a bowl combine flour, baking soda, sea salt, sugar cocoa powder and shaved semi sweet chocolate, whisk lightly to combine.
- Add milk and melted butter, mix well then add vanilla and almond extract, mix till all ingredients are well mixed.
- Divide the batter evenly into both ramekins, top with a few white chocolate chips into each ramekin.
- In a small dish mix ½ tsp. cocoa powder and organic brown sugar, divide the mixture over top of each ramekin.
- In a separate dish mix 3 tbsp. brewed coffee with instant coffee grinds, stir till it is dissolved, pour evenly over top of both ramekins.
- Place tray with ramekins into oven and bake for 20-22 minutes, till centres are set and toothpick comes out clean, be sure not to over bake. In between 20 and 25 minutes is plenty.
- Remove from oven and allow to cool for 5 minutes, decorate with frosting and serve right away. It tastes the best when it is still warm, plus the frosting will be sure to melt if you put it on the cakes when it is still warm. If you don’t want to serve them till later, allow them to cool completely and heat them up in the microwave for 30 seconds just before you are ready to enjoy them, then decorate them with the frosting.
Instructions for Espresso Buttercream Frosting
- Place vanilla and instant espresso in a small dish and blend to dissolve
- Place room temperature butter into a bowl, cream it on medium speed with a stand mixer or hand mixer for 3-4 minutes till soft and creamy, lower speed on mixer and add icing sugar in small portions mixing well after each addition, mix till fluffy.
- Add vanilla and espresso mixture, mix in well.
- You can now decorate your baked goods. Place in a zip lock bag if you don’t have a piping bag and simply cut off one of the corners to the size of hole you desire.
For a non coffee version of this recipe do everything the same except delete the brewed coffee for almond milk or your choice of milk that you prefer. I like to use a vanilla almond milk for the extra flavour and health benefits that come with a non dairy milk alternative. And instead of using an instant coffee for flavour you can add a tbsp. of chocolate syrup to the milk, mix it up and pour it over top of the batter in the ramekins as directed for the original recipe. As for the frost topping you can also make this the same except substitute the instant coffee with either a little extra vanilla for a vanilla butter cream flavour or increase the vanilla as well as add in 1 tsp. of cocoa powder for a chocolate flavoured butter cream frosting.