Chocolate Coffee Pudding Cake Recipe

Name: Chocolate Coffee Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour, all-purpose; 1/2 cup pastry flour, whole wheat; 1/4 cup sugar; ⅓ 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 melted; 1 tablespoon canola oil; 2 teaspoons vanilla extract pure; 1/2 cup chocolate chips (semi-sweet) choose good quality ones; 1 1/4 cups coffee hot and brewed; 1/2 cup brown sugar packed; 1/4 cup walnuts chopped, toasted or pecans; 1 x powdered sugar for dusting, optional

Servings: persons

1/2 cup flour, all-purpose
1/2 cup pastry flour, whole wheat
1/4 cup sugar
⅓ 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 melted
1 tablespoon canola oil
2 teaspoons vanilla extract pure
1/2 cup chocolate chips (semi-sweet) choose good quality ones
1 1/4 cups coffee hot and brewed
1/2 cup brown sugar packed
1/4 cup walnuts chopped, toasted or pecans
1 x powdered sugar for dusting, optional

1
Preheat oven to 350F.
2
Coat a 2-quart baking dish with cooking spray.
3
Whisk all-purpose flour, whole wheat flour, sugar, cocoa, baking powder and salt in a large bowl.
4
Whisk egg, milk, oil and vanilla in a medium bowl.
5
Then add to the dry mixture, stir with a rubber spatula until just combined.
6
Fold in chocolate chips.
7
Spread evenly the batter into the prepared baking dish.
8
Mix hot coffee and brown sugar in the measuring cup or a bowl and pour over the top of the batter.
9
Sprinkle with nuts.
10
(It may look a little bit strange now, don't worry.
11
During baking, cake forms on top and sauce is underneath.)
12
Bake the pudding cake until the top springs back when touched lightly, 35 minutes.
13
Let cool for at least 10 minutes.
14
Dust with confectioners' sugar if desired and serve warm.

660

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup flour, all-purpose, 1/2 cup pastry flour, whole wheat, 1/4 cup sugar, ⅓ cup cocoa powder unsweetened, Dutch-processe, sifted, and more.

Yes, Chocolate Coffee Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Coffee Pudding Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions