zombie mocha pudding cake

Zombie Mocha Pudding Cake

Ingredients

1 cup unbleached all purpose flour

1 1/2 cups evaporated cane juice

6 tbls  plus 1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp kosher salt

2 large eggs, room temperature

2 T unsalted butter (1/4 stick)

1/2 cup milk

1 tsp vanilla extract


1 cup hot, strong, brewed coffee

1 skull baking pan

assortment of Halloween candy for decorating

Directions for making the batter

Adjust rack to middle of the oven, then pre-heat to 350*.

Butter the large skull and a 4-skull baking pan or you can use an 8” square pan or 2 qt shallow baking dish.

In a large size bowl sift flour, 1 cup evaporated can juice, 6 T unsweetened cocoa, baking powder and kosher salt. Set aside.

In a medium bowl, mix together the eggs, melted butter, milk and vanilla extract.

Stir in the liquid ingredients into the dry ingredients until combined. Do not over stir.

Spread the batter into the buttered pans. Set aside.

Directions for making the hot coffee mixture

Mix together the remaining 1/2 cup evaporated cane juice and the 1/4 cup cocoa powder and sprinkle evenly over the cake batter. Pour the hot coffee over the cake batter, as well, and bake for 25 minutes, until it looks brown around the edges, but slightly jiggly in center.

Let cake sit for 10 minutes. Turn over on a plate and decorate.

*Beware that the cake will ooze out due to the hot coffee mixture!