Healthy Oven Hot Mocha Pudding Cake

  • Serves: Makes one 9- or 8-inch square pan
  • Baking Temp (degrees F): 350
  • Views: 6972
  • Comments: 2


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Versions of this eggless cake recipe wonder have been around for ages. This recipe is lower-in-fat than most, but still has incredible flavor and texture. The batter separates into a tender chocolate cake with a layer of thick, fudgy mocha sauce underneath. Brown sugar not only enhances the chocolate taste but contributes to the delicious gooeyness. If you have one, bake it in a 9-inch baking pan. If not, use an 8-inch pan set on a parchment paper lined baking sheet to catch any drips. Serve it hot or warm, either plain or with a big scoop of vanilla frozen yogurt and berries, in a bowl with a spoon.
CAKE RECIPE HELP / LOW / REDUCED-FAT RECIPE HELP

INGREDIENTS
Cake:
1 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
2 teaspoons baking powder
1/2 teaspoons salt

3/4 cup sugar
1/2 cup 2% milk
3 tablespoons Dutch-processed cocoa powder, sifted; I like to use Hershey's Special Dark. Sift after measuring through a fine mesh strainer.
2 tablespoons canola oil
1 1/2 teaspoons instant espresso powder
2 teaspoons vanilla extract

Topping:
3/4 cup dark brown sugar, packed
3 tablespoons Dutch-processed cocoa powder, sifted; I like to use Hershey's Special Dark. Sift after measuring through a fine mesh strainer.
1 3/4 cups boiling water

INSTRUCTIONS
1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper and set an ungreased 9- or 8-inch square pan on it. Set aside.
SARAH SAYS: The parchment paper-lined baking sheet will catch any drips in case the recipe boils over in the oven.

2. In a medium bowl, whisk the flour, baking powder and salt until well combined. Set aside.

3. In another medium bowl, using a hand-held electric mixer, starting at low speed and increasing it right away to high, beat the sugar, milk, cocoa, oil and espresso powder until the mixture is frothy, about 2 minutes.

Make a well in the center of the dry ingredients and pour in the milk mixture. Stir with a large wooden spoon just until combined.

Spread batter into the ungreased baking pan set on the prepared baking sheet.

4. To make the topping, combine the brown sugar and cocoa powder in a small bowl. Sprinkle evenly over the top of the batter, then pour boiling water all over.

5. Bake until a cake layer forms in the pan, and the top springs back when touched lightly in the center, about 40 minutes. Serve hot or warm, spooned into bowls.

STORAGE
Store in the refrigerator for a couple of days.

From the Healthy Oven Baking Book, by Sarah Phillips, Doubleday, 1999

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