Mocha Walnut Pudding Cake
Dive into the luscious, layered indulgence of Mocha Walnut Pudding Cake—a decadent dessert that combines the rich flavors of chocolate, coffee, and toasted walnuts. This unique self-saucing cake starts with a simple cocoa-infused batter, studded with crunchy walnuts, and transforms in the oven as a hot coffee-infused liquid magically sinks to create a heavenly pudding layer beneath a soft, cake-like top. With just 15 minutes of prep time and easy-to-find pantry ingredients like brown sugar, instant coffee, and cocoa powder, this sweet treat is perfect for cozy evenings or dinner parties. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s irresistibly rich, comforting, and bursting with mocha goodness.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts
- 0.5 cup packed brown sugar
- 2 teaspoons instant coffee granules
- 1.25 cups hot water
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with butter or nonstick spray.
In a medium mixing bowl, whisk together the flour, granulated sugar, 2 tablespoons of the cocoa powder, baking powder, and salt.
Add the milk, melted butter, and vanilla extract to the dry ingredients and stir until just combined. Do not overmix.
Fold in the chopped walnuts, then spread the batter evenly into the prepared baking dish.
In a small bowl, combine the brown sugar, remaining 1 tablespoon of cocoa powder, and instant coffee granules.
Sprinkle this mixture evenly over the top of the batter in the baking dish.
Carefully pour the hot water over the entire surface of the batter. Do not stir; the water will sink to form the pudding layer as it bakes.
Place the baking dish in the preheated oven and bake for 35 minutes, or until the top looks set and the pudding layer is bubbling underneath.
Remove from the oven and let the cake cool for 10 minutes. Serve warm, optionally with whipped cream or a scoop of vanilla ice cream on top.
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 386.9 g | 141% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 273.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 374 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
