Ingrédients pour Chocolate Mocha Walnut Pudding Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar (for topping)
- Unsweetened Cocoa Powder
- 1 cup chopped walnuts
- 1 cup whole milk
- Unsalted Butter
- Semisweet Chocolate
- 1 teaspoon vanilla extract
- 1 large egg
- Light Brown Sugar
- Brewed Coffee
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Comment préparer Chocolate Mocha Walnut Pudding Cake
- Preheat oven to 325°F (160°C).
- Lightly grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 ½ cups granulated sugar, and ¾ cup unsweetened cocoa powder.
- Stir in 1 cup chopped walnuts.
- Set aside.
- In a medium saucepan over medium heat, combine 1 cup whole milk, 4 tablespoons (½ stick) unsalted butter, and 4 ounces (113g) semi-sweet chocolate, chopped. Stir constantly until butter and chocolate are melted and smooth.
- Remove from heat. Add the chocolate mixture to the dry ingredients. Add 1 teaspoon vanilla extract and 1 large egg. Mix until just combined; do not overmix.
- Pour batter into the prepared cake pan.
- In a small saucepan over medium-high heat, whisk together ½ cup granulated sugar, ¼ cup packed light brown sugar, 2 tablespoons unsweetened cocoa powder, and ½ cup strong brewed coffee. Bring to a boil, whisking constantly, until smooth and thickened (about 1 minute).
- Carefully pour the hot coffee mixture evenly over the cake batter.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. The pudding may be visible around the edges.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. The pudding will thicken as it cools.
- Spoon the pudding cake into individual bowls and serve warm with vanilla or coffee ice cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
137g
Fat
38g
Carbs
18g
