Mocha Fudge Sundae Cake
A rich and indulgent mocha fudge sundae cake featuring chocolate, coffee, and oats, perfect for dessert lovers and suited for casual gatherings or special occasions.
Ingredients
- 1/2 cup nonfat milk ⓘ
- 4 teaspoons instant coffee powder ⓘ
- 2 tablespoons melted butter, margarine or canola oil
- 2 teaspoons vanilla ⓘ
- 7/8 cup sifted cake flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 cup sugar ⓘ
- 1/2 cup quick cooking oats ⓘ
- 1/4 cup unsweetened cocoa powder ⓘ
- 1 3/4 cups boiling water ⓘ
- 2 tablespoons hazelnut or coffee liqueur (optional) ⓘ
Instructions
- Heat 1/4 cup nonfat milk.
- Stir in instant coffee powder until dissolved.
- Add the rest of the nonfat milk, melted butter or oil, and 1 teaspoon vanilla.
- Combine sifted cake flour, baking powder, and 1/2 cup sugar.
- Add the milk mixture to the dry ingredients and stir until blended.
- Mix in quick cooking oats.
- Do not overmix.
- Combine the remaining sugar, 1 teaspoon vanilla, and cocoa powder with boiling water.
- Mix to dissolve the cocoa powder.
- Stir in the hazelnut or coffee liqueur (optional).
- Pour the boiling water mixture into the bottom of an 8-inch square baking dish.
- Spoon the batter onto the water mixture by large spoonfuls.
- Bake at 350°F (175°C) for 40 minutes.
- Let stand for 10 minutes.
- Serve warm.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of nonfat milk. If you don’t have instant coffee powder, you can substitute brewed coffee, but reduce the boiling water slightly. To make this cake gluten-free, try using a gluten-free flour blend. Ensure to sift the flour and cocoa powder to avoid lumps for a smoother batter.
Serving Suggestions
Serve this decadent Mocha Fudge Sundae Cake warm, topped with a scoop of vanilla ice cream and drizzled with chocolate sauce for an indulgent treat. It pairs beautifully with Melon Sherbet for a refreshing contrast. For a special touch, sprinkle with chopped nuts or serve with whipped cream on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 20-30 seconds until just heated through. For best texture, avoid reheating the entire cake at once, as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Mocha Fudge Sundae Cake contains roughly 298 calories, with 6g protein, 38g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (24% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the batter and pour it over the cocoa mixture, then cover and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before putting it in the oven, as this will help it bake evenly.
Is there a way to make this cake dairy-free?
Absolutely! Substitute the nonfat milk with almond milk or another dairy-free alternative. Use a dairy-free margarine or coconut oil in place of the butter. This will maintain the cake's moist texture while making it suitable for those with dairy sensitivities.
What can I use instead of hazelnut or coffee liqueur?
If you prefer not to use liqueur, you can simply omit it. Alternatively, you can add a splash of vanilla extract or a little espresso for added flavor without the alcohol. This will still give the cake a delightful coffee undertone.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).