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Chocolate Espresso Pudding Cake

Chef.Foodie's picture
Ingredients
  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Unsweetened cocoa 2 Tablespoon
  Instant espresso powder 1 Tablespoon
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Firmly packed dark brown sugar 1⁄2 Cup (8 tbs)
  Unsweetened cocoa 3 Tablespoon
  Instant espresso powder 2 Teaspoon
  Boiling water 1 Cup (16 tbs)
Directions

1. Combine first 6 ingredients in a bowl; stir well. Combine milk, oil, and vanilla; add to dry ingredients, and stir. Spoon into an 8-inch square pan.
2. Combine brown sugar, 3 tablespoons cocoa, and 2 teaspoons espresso powder. Sprinkle over batter. Pour water over batter. (Do not stir.) Bake at 350° for 30 minutes or until cake springs back when touched. Serve warm.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Cocoa
Servings: 
4

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 545 Calories from Fat 143

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 385.4 mg16.1%

Total Carbohydrates 93 g30.9%

Dietary Fiber 8 g32%

Sugars 52.3 g

Protein 9 g18.3%

Vitamin A 2.3% Vitamin C

Calcium 24.2% Iron 15.6%

*Based on a 2000 Calorie diet

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Chocolate Espresso Pudding Cake Recipe