Ingredients for Chocolate Espresso Pudding Cake
- Cake Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- Unsweetened Cocoa
- Instant Espresso Powder
- Evaporated Skim Milk
- Vegetable Oil
- Vanilla Extract
- Dark Brown Sugar
- Boiling Water
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How to Make Chocolate Espresso Pudding Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Pour batter into the prepared pan.
- In a small bowl, combine ¼ cup packed brown sugar, 3 tablespoons unsweetened cocoa powder, and 2 teaspoons instant espresso powder.
- Sprinkle the cocoa-espresso mixture evenly over the batter.
- Carefully pour 1 cup boiling water over the batter. Do not stir.
- Bake for 30-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before serving. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
98g
Fat
5g
Carbs
12g
