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Chocolate Coffee Pudding Cake


This is a great dessert for family or your guests, easy to make, and pudding cake turns out moisture and tasty.













Trans-fat Free, Low Sodium


1/2 cup flour, all-purpose
1/2 cup pastry flour, whole wheat
1/4 cup sugar
1/3 cup cocoa powder
unsweetened, Dutch-processe, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large eggs
1/2 cup milk
low-fat, or soy milk
1 tablespoon butter, unsalted
1 tablespoon canola oil
2 teaspoons vanilla extract
1/2 cup chocolate chips (semi-sweet)
choose good quality ones
1 1/4 cups coffee
hot and brewed
1/2 cup brown sugar
1/4 cup walnuts
chopped, toasted or pecans
powdered sugar
for dusting, optional


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



about 7 years

Lovely pudding cake, I love chocolate, this chocolate coffee pudding cake definitely satisfied me, the top was firm, underneath was moisten, and the huge chocolate flavor with the coffee together, really delicious.

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 12938% of calories 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?


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