Ingredients for Mocha Walnut Pudding Cake
- All Purpose Flour
- 1 ¼ cups granulated sugar (¾ cup + ¼ cup)
- ¾ cup unsweetened cocoa powder + 2 tablespoons
- 1 teaspoon baking powder
- Instant Espresso Powder
- ½ teaspoon salt
- 1 ½ cups chopped walnuts (1 cup + ½ cup)
- 2 cups milk (1 cup + 1 cup)
- ¼ cup (½ stick) unsalted butter, melted
- Vanilla Extract
- Dark Rum
- Brown Sugar
- Whipping Cream
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How to Make Mocha Walnut Pudding Cake
- Preheat oven to 375°F (190°C).
- Grease and flour an 8-inch square glass baking dish.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Stir in 1 cup chopped walnuts.
- In a separate bowl, whisk together 1 cup milk, ¼ cup (½ stick) melted unsalted butter, 1 teaspoon vanilla extract, and 1 tablespoon rum (optional).
- Pour the wet ingredients over the dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into the prepared baking dish.
- In a small bowl, combine ½ cup chopped walnuts, ¼ cup granulated sugar, and 2 tablespoons unsweetened cocoa powder.
- Sprinkle the walnut topping evenly over the batter.
- Pour 1 cup of hot milk evenly over the topping.
- Place the baking dish on the center rack of the preheated oven and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (the top will be glazed and dark brown).
- Let the cake cool in the pan for at least 1 hour before serving.
- Serve warm or at room temperature. A dollop of whipped cream is the perfect finishing touch!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
241g
Fat
85g
Carbs
28g
