Best Mocha Walnut Pudding Cake Recipes

CHOCOLATE MOCHA WALNUT PUDDING CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
• For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
• In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
• Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
• For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
• Pour the liquid over the cake batter.
• Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
• Spoon the pudding cake into individual bowls and serve warm.

MOCHA WALNUT PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees. Sift first 7 ingredients into medium bowl. Stir in walnuts. Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread batter in 8-inch square glass baking dish. Mix 1/2 cup sugar, brown sugar and 5 TBSP cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour hot water over top of pudding (do not stir). Bake until the top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools. Can be prepared 6 hours ahead. Let stand at room temperature. Serve warm or at room temperature with whipped cream.

MOCHA WALNUT PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 350 degrees F. Stir first 7 ingredients in a medium bowl. Stir in walnuts.
• Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff)
• Spread batter in 8-inch square baking dish.
• Mix 1/2 cup sugar, brown sugar and 5 tablespoons cocoa powder in small bowl. Sprinkle mixture evenly over batter.
• Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes.
• Cool on rack at least 1 hour. Sauce will thicken as it cools. (Can be prepared 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with whipped cream.