Cocoa-Coffee Fudge Cake

20 May

I found this recipe at a year ago while searching for relatively “healthy” chocolate cakes. You can only reduce the fat and sugar so much before the cake loses it’s appeal and that’s why I love this cake! It is so ooey gooey you won’t be able to stop picking at it even after you’ve had your share.

I made it for my mother’s birthday last year with great results… it may look strange when you put it in the oven, but some sweet chemistry goes on and the batter rises over the coffee creating a fudgey center. Enjoy!

Cocoa-Coffee Fudge Cake

Active time: 20 min (total: 1 hr)

Serves 8, 1/2 cup each


1/2 cup whole-wheat pastry flour (or whole wheat flour if you don’t have this)
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup skim milk (or whatever you have on hand)
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (any sweeter and the cake won’t be rich enough)

1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar
1/4 cup chopped walnuts, or pecans, toasted
Confectioners’ sugar, for dusting


  1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (1/3 cup), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips. Scrape the batter into the prepared baking dish.
  2. Mix hot coffee and brown sugar in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don’t worry. During baking, the cake forms on top with sauce underneath.) *I didn’t believe this statement when I made it, but… it actually works!
  3. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners’ sugar and serve hot or warm.

I made a double batch, one with nuts and one without:


This is best served warm with ice cream and fresh fruit (strawberries are my first choice, but raspberries would work as well)!


Calories: 220   Fat: 7g (1g saturated)   Fiber: 2g   Protein: 4g   Sodium: 237 mg

It’s obviously a crowd-pleaser:)

One Response to “Cocoa-Coffee Fudge Cake”

  1. Ryan May 24, 2011 at 10:43 pm #

    SO good! 🙂
    It’s awesome you started this, Sonja! YUM!!

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