Mexican Hot Chocolate Pudding Cake

Mexican Hot Chocolate Pudding Cake

  • Author: Isabelle Boucher
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


This old-school dessert magically separates into a layers of fudgey cake and a warm chocolate sauce. Cinnamon and chipotle powder give the sauce the same spicy kick as a mug of Mexican-style hot chocolate.




  • 1 cup flour
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract


  • 1/2 cup lightly packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground chipotle powder
  • 1 cup very hot fresh-brewed coffee
  • 3/4 cup milk


  1. Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.
  2. To make the cake layer, sift together the flour, sugar, cocoa powder, baking powder and salt into a large bowl. Pour in the milk, melted butter, and vanilla extract, and stir until combined.
  3. Scrape the batter into the prepared baking pan, and spread it out into a more or less even layer.
  4. Prepare the topping by whisking together the brown sugar, granulated sugar, cocoa powder, cinnamon and chipotle in a small bowl. Sprinkle evenly onto the batter. Slowly pour in the hot coffee and milk, covering the batter and topping. (Your cake will look like a watery mess at this point. That’s totally normal. Keep calm and carry on.)
  5. Bake in preheated oven for 40 minutes, or until the mixture has separated into a dry cake-like layer on top and a soft pudding-like layer on the bottom. Let stand for about 15 minutes, then spoon out into individual serving dishes, topping with a dollop of whipped cream if you’re feeling extra-fancy. Serve right away, while the cake is still warm.

  • Category: Desserts