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 servingsPrep
15 minCook
35 minReady
56 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat pastry flour
|
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
unsweetened, Dutch-processe, sifted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
milk
low-fat, or soy milk |
|
| 1 | tablespoon |
butter, unsalted
melted |
|
| 1 | tablespoon |
canola oil
|
|
| 2 | teaspoons |
vanilla extract
pure |
|
| ½ | cup |
chocolate chips (semi-sweet)
choose good quality ones |
*
|
| 1 ¼ | cups |
coffee
hot and brewed |
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
walnuts
chopped, toasted or pecans |
|
|
powdered sugar
for dusting, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat pastry flour
|
|
| 59 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
unsweetened, Dutch-processe, sifted |
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 118 | ml |
milk
low-fat, or soy milk |
|
| 15 | ml |
butter, unsalted
melted |
|
| 15 | ml |
canola oil
|
|
| 1E+1 | ml |
vanilla extract
pure |
|
| 118 | ml |
chocolate chips (semi-sweet)
choose good quality ones |
*
|
| 296 | ml |
coffee
hot and brewed |
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
walnuts
chopped, toasted or pecans |
|
| 1 | x |
powdered sugar
for dusting, optional |
*
|
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.
