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Espresso chocolate pudding cake in a baking dish with a spoon lifting cake to reveal fudge sauce layer underneath

Gooey Espresso Chocolate Pudding Cake with Sauce

A self-saucing chocolate cake spiked with espresso powder and hot brewed coffee, baked in one dish so it forms its own fudge sauce at the bottom.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup all-purpose flour (125 g)
  • 3/4 cup granulated sugar (150 g)
  • 1/4 cup unsweetened cocoa powder (25 g); divided
  • 2 tsp instant espresso powder divided
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk (120 ml)
  • 1/3 cup unsalted butter (75 ml); melted
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (90 g); optional
Espresso Sauce Topping
  • 3/4 cup packed brown sugar (165 g)
  • 1/4 cup unsweetened cocoa powder (25 g); remaining from divided amount
  • 1 tsp instant espresso powder remaining from divided amount
  • 1 1/2 cups hot brewed coffee (360 ml); or hot water

Method
 

Make the Batter
  1. Heat the oven to 180 C / 350 F. Butter a 9-inch (23 cm) baking dish.
  2. In a large bowl, whisk the flour, granulated sugar, 1/4 cup cocoa powder, 1 tsp espresso powder, baking powder, and salt until combined.
  3. Add the milk, melted butter, and vanilla. Stir just until no dry streaks remain; the batter will be thick.
  4. Fold in the chocolate chips if using, then spread the batter evenly into the prepared dish.
Add the Sauce Layer and Bake
  1. In a small bowl, mix the brown sugar with the remaining cocoa powder and espresso powder. Sprinkle evenly over the batter, do not stir.
  2. Pour the hot coffee slowly over the back of a spoon across the whole surface. Do not stir, the layers need to stay separate.
  3. Bake 28 to 32 minutes, until the top looks set and matte and the edges are bubbling. The center will still jiggle slightly, that's the sauce underneath.
  4. Rest 5 minutes before spooning into bowls, scooping from the bottom so each portion gets cake and sauce.

Notes

  • Do not stir after pouring the hot coffee, the layers separate as it bakes.
  • Pull the cake at 28 to 32 minutes when the top looks matte, not wet.
  • Use a dish with at least 2-inch sides so the sauce doesn't overflow.
  • Rest 5 minutes before serving so the sauce thickens slightly.