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The Mocha Pudding Cake is a big hit for kids of all ages. It's simple to prepare and the hot chocolate pudding rests under a thick blanket of moist mocha cake. Poppy-Seed cakes are also a good choice for birthdays. Lot of the birthday parties which I attended had one of the either of two types of cakes.
One of them is the chocolate-fudge cake and the other is the poppy-seed cake. I love this cake because it is unlike traditional cake recipes. The taste and texture is so unique.For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). This mocha pudding cake is ready for picnics, potlucks and parties. Better save this recipe because you'll be asked to make it again and again.
1 cup unbleached all-purpose flour or whole grain pastry flour
1-2 cups sugar
1/2 cup unsweetened cocoa powder (fresh)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee
Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.
In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick).
Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.
Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.
