Chocolate Mocha Walnut Pudding Cake Recipes

MOCHA PUDDING CAKES

Steps:

• In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.

MOCHA DARK CHOCOLATE PUDDING

Steps:

• Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.

CHOCOLATE MOCHA CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
• Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
• Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

MOCHA CAPPUCCINO PUDDING CAKE

Steps:

• Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
• Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
• Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

CHOCOLATE MOCHA WALNUT PUDDING CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
• For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
• In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
• Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
• For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
• Pour the liquid over the cake batter.
• Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
• Spoon the pudding cake into individual bowls and serve warm.

STEPHAN PYLES CHOCOLATE PUDDING CAKE WITH MOCHA SAUCE

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 9-inch springform pan. For the cake: Sift the flour, cocoa, and baking powder together. In a mixing bowl, whisk the egg yolks with the sugar until the mixture is pale in color. Stir in the butter. Fold in the dry ingredients and mix until thoroughly incorporated. In an electric mixer, beat the egg whites, salt and cream of tartar until stiff peaks form. Fold the white into the chocolate mixture. Pour the batter into the springform pan and bake for 35 minutes. Allow the cake to cool and remove the sides of the pan. Slice the cake into 4 equal layers. Leave the bottom layer in the pan and reattach the sides of the pan. For the pudding: Melt chocolate in a double boiler. Remove the double boiler from the heat and whisk in the egg yolks. In a sauce pan, bring the cream and sugar up to a boil. Whisk the cream into the chocolate mixture. Fold in the pecans and vanilla. Spread a quarter of the chocolate pudding over the first layer and top with another layer of the cake. Continue to layer the pudding and cake until the cake is completed. Let the cake sit for 2 to 3 hours to allow the cake to absorb the pudding. For the sauce: In a sauce pan, bring the cream and Tia Maria to a boil with the vanilla bean. Cover the pan and remove from the heat, and set aside to infuse the cream for 15 minutes. In a mixing bowl, whisk the eggs while gradually adding the sugar. Whisk the cream into the egg mixture. Pour back into the sauce pan and bring the sauce up to a simmer. Cook the sauce until it coats the back of the spoon, about 8-10 minutes. Strain and cool. Whisk in the coffee. Spoon the sauce in the middle of the plate. Place a piece of the cake in the center of the sauce. Garnish with the whipped cream, powdered sugar, and broken chocolate pieces.

CHOCOLATE POTATO CAKE WITH MOCHA FROSTING

Steps:

• Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. , In a small bowl, beat the frosting ingredients until smooth. Frost cake.

CHOCA MOCHA WALNUT CAKE

Steps:

• Preheat the oven to 160C/325F/Gas Mark 3.
• Sift the flour into a bowl and add the cocoa, sugar, baking powder, and bicarbonate of soda.
• Pour in the honey, milk, oil, and coffee. Mix together until smooth and add the nuts, stirring well.
• Pour the batter into a greased cake tin and bake for 30/45 minutes until the cake is springy to the touch. To check if it's ready, insert a toothpick or skewer into the centre and pull it out. If it comes out clean, you're good to go!
• Allow the cake to cool for a few minutes before turning out from tin.

RUM MOCHA CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch pans. Sift together the flour, baking powder, and salt. Set aside. Mix together 4 teaspoons instant coffee, 1/2 cup cocoa powder, and 3/4 cup boiling water; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoons rum. Mix the milk into cooled cocoa mixture, then beat into the batter alternately with the flour mixture. Pour batter into prepared pans.
• Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make Mocha Chocolate Frosting: Sift together confectioners' sugar and 5 tablespoons cocoa powder; set aside. Dissolve 2 teaspoons instant coffee with 1/3 cup boiling water; set aside. In a medium bowl, cream butter until smooth. Beat in sugar/cocoa mixture. Mix in the vanilla extract and rum. Beat until smooth and creamy. Spread between layers of cooled cake.

MOCHA FUDGE PUDDING CAKE

Steps:

• Preheat oven to 350 F degrees.
• Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
• Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
• In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
• Bake for about 45 minutes, or until cake is done (it should spring back when touched).
• Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.

CHOCOLATE MOCHA CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• Cream the sugar and the shortening together until light. Add the eggs, one at a time, beating well after each one.
• Sift the flour, salt, baking soda, and baking powder together. Set aside.
• Mix coffee and cocoa together until smooth. Add alternately with the flour mixture to the creamed mixture. Beat for 2 minutes then pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Frost when cooled.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.