Also known as a self-saucing pudding, this dessert separates while baking, leaving you with a dense cake with a saucy pudding at the bottom of the pan. This version uses instant coffee granules and lots of chocolate to mimic the taste of a mochaccino.

Yield: Serves 6.



  • 1 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk (2%)
  • 2 tbsp salted butter, melted
  • 3/4 cup packed golden brown sugar
  • 1 tbsp instant coffee granules
  • 1 large egg, lightly beaten
  • 1 tsp vanilla
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 3/4 cup packed golden brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp instant coffee granules
  • 1 3/4 cups boiling water
  • 1 cup whipping cream
  • 2 tbsp icing sugar
  • 1 tsp cinnamon


  1. Preheat oven to 350°F.
  2. Combine flour, 2 tbsp cocoa, baking powder and salt in a bowl; set aside.
  3. Combine milk and melted butter in a bowl. Add 3/4 cup brown sugar and 1 tbsp coffee granules; stir to combine. Stir in beaten egg and vanilla until blended.
  4. Stir in flour mixture just until combined. Fold in milk chocolate chips and white chocolate chips.
  5. Spread batter in a greased 8 inch square baking dish.
  6. Combine 3/4 cup brown sugar, 1/4 cup cocoa and 1 tbsp coffee granules. Gradually add boiling water, stirring until brown sugar, cocoa and coffee granules are dissolved. Gradually pour brown sugar mixture over batter, covering evenly.
  7. Bake until a cake tester inserted in centre of cake layer comes out clean, about 40 - 45 minutes. Meanwhile, using medium speed of an electric mixer, beat together cream, icing sugar and cinnamon until stiff. Serve cake warm with whipped cream mixture.
Nutritional analysis per serving:

616 calories, 29.5 g fat, 6.6 g protein, 86.7 g carbohydrate, 2.3 g fibre, 313 mg sodium