Photo: Howard L. Puckett; Styling: Mary Catherine Muir
9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.

Step 3

Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.

Step 4

Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Ratings & Reviews

gooey chocolatey cake

February 14, 2017
cake was tasty and gooey, but its coffee flavour (using regular instant coffee) was rather mild.

phoebe1214's Review

July 08, 2014
Hands down the best pudding cake I've had. The only one I've had that actually tasted rich and chocolaty. I used instant espresso and Equal Exchange cocoa which I find to be much darker and richer than others. With my chocoholic hubby, I'll be making this super easy dessert a lot in the future!

princess81285's Review

July 27, 2012

khartsock's Review

May 22, 2011