MOCHACCINO PUDDING CAKE
MOCHACCINO PUDDING CAKE
Ingredients
- 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
Directions
- Preheat oven to 350°F.
- Combine flour, 2 tbsp cocoa, baking powder and salt in a bowl; set aside.
- 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.
- Stir in flour mixture just until combined. Fold in milk chocolate chips and white chocolate chips.
- Spread batter in a greased 8 inch square baking dish.
- 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.
- 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