Mocha Walnut Pudding Cake
Mocha Walnut Pudding Cake combines rich chocolate, robust coffee, and crunchy walnuts in a moist, warm dessert perfect for coffee lovers and indulgent gatherings.
Ingredients
- 1 cup flour
- 3/4 cup sugar ⓘ
- 3 tablespoons cocoa (unsweetened) ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon instant coffee ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon cinnamon ⓘ
- 1 cup chopped walnuts ⓘ
- 1/2 cup milk ⓘ
- 1/4 cup butter, melted ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 tablespoon dark rum ⓘ
- 1/2 cup sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 5 tablespoons cocoa ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Sift together flour, sugar, cocoa, baking powder, instant coffee, salt, and cinnamon into a medium bowl.
- Stir in chopped walnuts.
- In a separate bowl, combine milk, melted butter, vanilla extract, and dark rum.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Spread the batter into an 8-inch square baking dish.
- Mix together the remaining sugar and cocoa and sprinkle evenly over the batter.
- Pour hot water over the top without stirring.
- Bake at 350°F (175°C) for 40 minutes.
- Cool for at least one hour before serving.
- Serve warm with whipped cream or ice cream.
Tips & Substitutions
To enhance the chocolate flavor, consider using Dutch-process cocoa instead of regular unsweetened cocoa. If you don't have dark rum, vanilla extract can be used as a substitute. For a nut-free version, you can omit the walnuts or replace them with chocolate chips. Make sure to sift the dry ingredients well to avoid lumps for a smoother batter.
Serving Suggestions
This Mocha Walnut Pudding Cake is delightful when served warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or a glass of cold milk. For an added treat, serve alongside slices of Brenda'S Apple Pie as a dessert duo.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to reheat, place individual portions in the microwave for about 20-30 seconds or until warm. You can also reheat in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mocha Walnut Pudding Cake contains roughly 320 calories, with 3g protein, 32g carbohydrates, and 20g fat. It is a good source of dietary fiber (12% of the Daily Value), iron (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1170mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pudding cake ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just make sure to bake it fresh before serving for the best texture and flavor.
What can I use instead of instant coffee?
If you don’t have instant coffee, you can use espresso powder or even omit it entirely for a less intense flavor. However, if you want to maintain the coffee essence, brewed coffee can be used, but it may alter the batter's consistency slightly.
How do I know when the pudding cake is done baking?
The pudding cake is done when the top appears set and slightly cracked, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep in mind that it will continue to cook a bit after being removed from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).