Mexican hot chocolate pudding cake from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 217) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jimandtammyfaye on January 04, 2025

    This recipe alone is worth the price of the book! A non-Mexican version of chocolate pudding cake has been a staple in my family for years, but Jessie Sheehan's addition of espresso, cinnamon and chile powder (ancho, per anya_sf's recommendation) absolutely take this dessert to the next level. I doubled the recipe and baked in a 9X13" pan, which didn't affect baking time much. I pulled the pan from the oven when the cake reached 200 degrees.

  • anya_sf on January 17, 2023

    Not wanting the cake to be actually spicy, I used ancho chile powder, which just provided background notes. I had to use dark brown sugar in the top layer and used decaf instant coffee in lieu of espresso powder. Baked in a glass pan, the cake seemed too jiggy at 30 min, so I baked it an extra 5 minutes and thought the texture was just right, served a couple hours later (with vanilla ice cream - recommended). Delicious!

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