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Cappuccino Chocolate Pudding

A stunning dessert ideal to feed a crowd. We especially love the moist coffee and chocolate combination. If baked in 2 smaller dishes the one will freeze well for another occasion.
Cappuccino Chocolate Pudding
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You Will Need:

Main Dish
  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) double strength hot black coffee
  • 1 x 650 g Ina Paarman's Chocolate Cake Mix
Coffee syrup
  • ¾ cup (180 ml) double strength hot black coffee
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) brown sugar
  • ½ cup (125 g) butter
Main Dish
  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) double strength hot black coffee
  • 1 x 650 g Ina Paarman's Chocolate Cake Mix
Coffee syrup
  • ¾ cup (180 ml) double strength hot black coffee
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) brown sugar
  • ½ cup (125 g) butter

Method:

Adjust oven rack to middle position. Preheat oven to 180ºC.

Butter a 34 cm x 24 cm x 5 cm deep ovenproof dish.

Beat eggs and oil for 1 minute on high speed until well blended.

Add hot black coffee and beat for 1 minute longer.

Add contents of pack and gently mix in by hand with a spatula.

Scrape mixture into prepared dish. Bake for 35 - 40 minutes.

Boil coffee syrup ingredients together for 2 minutes. Prick cake with a fork and pour warm coffee syrup over the cake as soon as it comes out of the oven.

Serve warm or at room temperature with ice cream or custard.

Cappuccino Chocolate Pudding

A stunning dessert ideal to feed a crowd. We especially love the moist coffee and chocolate combination. If baked in 2 smaller dishes the one will freeze well for another occasion.
Cappuccino Chocolate Pudding
  • Serves: 18 - 20
  • Recipe Category: Dessert hot
  • Products in this recipe:

    Chocolate Cake 

You Will Need:

Main Dish
  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) double strength hot black coffee
  • 1 x 650 g Ina Paarman's Chocolate Cake Mix
Coffee syrup
  • ¾ cup (180 ml) double strength hot black coffee
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) brown sugar
  • ½ cup (125 g) butter

Method:

Adjust oven rack to middle position. Preheat oven to 180ºC.

Butter a 34 cm x 24 cm x 5 cm deep ovenproof dish.

Beat eggs and oil for 1 minute on high speed until well blended.

Add hot black coffee and beat for 1 minute longer.

Add contents of pack and gently mix in by hand with a spatula.

Scrape mixture into prepared dish. Bake for 35 - 40 minutes.

Boil coffee syrup ingredients together for 2 minutes. Prick cake with a fork and pour warm coffee syrup over the cake as soon as it comes out of the oven.

Serve warm or at room temperature with ice cream or custard.

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