Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chocolate Coffee Pudding Cake

StarStarStarStarEmpty star

Your rating

Chocolate Coffee Pudding Cake

This chocolate coffee pudding cake is a great dessert for family or your guests. Easy to make, and it tastes so good!

 

Yield

10 servings

Prep

15 min

Cook

35 min

Ready

56 min

Ingredients

Amount Measure Ingredient Features
½ cup all-purpose flour
Camera
½ cup whole-wheat pastry flour
Camera
¼ cup sugar
Camera
cup cocoa powder
unsweetened, Dutch-processe, sifted
Camera
1 ½ teaspoons baking powder
Camera
½ teaspoon salt
Camera
1 large eggs
Camera
½ cup milk
low-fat, or soy milk
Camera
1 tablespoon butter, unsalted
melted
Camera
1 tablespoon canola oil
Camera
2 teaspoons vanilla extract
pure
Camera
½ cup chocolate chips (semi-sweet)
choose good quality ones
* Camera
1 ¼ cups coffee
hot and brewed
Camera
½ cup brown sugar
packed
* Camera
¼ cup walnuts
chopped, toasted or pecans
Camera
powdered sugar
for dusting, optional
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml all-purpose flour
Camera
118 ml whole-wheat pastry flour
Camera
59 ml sugar
Camera
79 ml cocoa powder
unsweetened, Dutch-processe, sifted
Camera
7.5 ml baking powder
Camera
2.5 ml salt
Camera
1 large eggs
Camera
118 ml milk
low-fat, or soy milk
Camera
15 ml butter, unsalted
melted
Camera
15 ml canola oil
Camera
1E+1 ml vanilla extract
pure
Camera
118 ml chocolate chips (semi-sweet)
choose good quality ones
* Camera
296 ml coffee
hot and brewed
Camera
118 ml brown sugar
packed
* Camera
59 ml walnuts
chopped, toasted or pecans
Camera
1 x powdered sugar
for dusting, optional
* Camera

Directions

Preheat oven to 350°F.

Coat a 2-quart baking dish with cooking spray.

Whisk all-purpose flour, whole wheat flour, sugar, cocoa, baking powder and salt in a large bowl.

Whisk egg, milk, oil and vanilla in a medium bowl.

Then add to the dry mixture, stir with a rubber spatula until just combined.

Fold in chocolate chips. Spread evenly the batter into the prepared baking dish.

Mix hot coffee and brown sugar in the measuring cup or a bowl and pour over the top of the batter.

Sprinkle with nuts. (It may look a little bit strange now, don't worry. During baking, cake forms on top and sauce is underneath.)

Bake the pudding cake until the top springs back when touched lightly, 35 minutes.

Let cool for at least 10 minutes. Dust with confectioners' sugar if desired and serve warm.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 12938% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 132mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe