Breakfast Chocolate Mocha Pudding Cake.
Because all things with rolled oats are actually meant for breakfast. Add coffee to it, some chocolate for good measures, then there is no question: this is all good breakfast things. A perfect way to start your day.
Because that coffee at night, may keep you awake. Or maybe it was the chocolate.
This was how I rationalized eating this for breakfast.
Eaten fresh, this is basically a self-saucing cake. A chunky dense cake doused in a mocha-chocolate sauce. It was really good, although a bit gummy from the oat flour.
I apologize for the unappealing photographs, but the leftovers were what I had to work with… The leftovers firmed up a lot after the overnight rest, sopping up the sauce, leaving this with a texture more comparable to leftover oatmeal. I hope you still get the idea that this is saucy, though.
Just so you know, I debated remaking this to get a better photo, but decided to share it anyways. My motto is to keep things stress-free and I wanted to share this sooner rather than later.
Chocolate pudding cake has always been associated with the Good Friday Cooking Disaster of 2009, wherein I made a meatless feast with a black bean and pumpkin soup, penne alla vodka and finished it off with a brownie pudding cake. Of course, all were new recipes that I was dying to try out. If I recall correctly, everyone was mostly satisfied with my first two dishes (I remember the penne alla vodka turning out well but I had to simmer off a lot of liquid) but all heck broke loose when I shared dessert. My family did not like it and they told me very bluntly. (Too sweet! I can cook better than you!) That last part is true.
However, I think everyone would love this pudding cake, for dessert or breakfast. Or both. Rob highly approved. For both.
In addition of its association with the upcoming Easter holiday, I also wanted to share this because I received some lovely ingredients to try courtesy of Carrington Farms, ground flax seeds and coconut oil, both of which I used here. Because this is a pudding cake filled with all good things. Check out stores near you celebrating Carrington Farm’s All Good April campaign by passing deals to you, too. In Houston, you can find that at HEB and Fiesta Mart. They also have additional coupons on their website.
Disclosure: I wrote this review as part of the #CarringtonAllGoodApril campaign with Carrington Farms, through FitFluential LLC. I received the products described at no cost in order to complete the review. However, opinions are honest and my own.
1 tbsp ground flax seeds
3 tbsp water
1.5 cups oat flour (process rolled oats into a flour consistency in a food processor)
3/4 cup + 1/3 cup coconut sugar or other granulated sugar, divided
1/3 cup + 2 tbsp cocoa powder, divided
1/3 cup chocolate chips (I chopped up 50g of dark chocolate)
3/4 tsp salt
1/2 tsp baking soda
3/4 cup non-dairy milk (I used unsweetened soy)
2 tbsp melted coconut oil
1.5 tsp vanilla extract
1.25 cups hot coffee or boiled water
1. Preheat oven to 375F. Lightly grease a 8×8″ or 9×9″ square oven-proof container.
2. In a medium bowl, combine the ground flax seeds with 3 tbsp water and allow to gel at least 5 minutes.
3. In a large bowl, combine the oat flour with 3/4 cup coconut sugar, 1/3 cup cocoa powder, chocolate chips, salt and baking soda. Whisk/stir to thoroughly combine.
4. To the medium bowl with the flax seeds, add the non-dairy milk, melted coconut oil, vanilla and hot coffee. Stir to combine.
5. Pour the wet mixture into the dry mixture and stir with a large spoon until just combined. Pour batter into your greased container and flatten with the spoon. Sprinkle with the remaining 1/3 cup coconut sugar and 2 tbsp cocoa powder. Bake, uncovered, for 27-33 minutes, or until the top is semi-firm but still bubbly.
6. Remove from oven and allow to cool 5-10 minutes until eating.