Indulge in a symphony of flavors with our delectable Chocolate Espresso Pudding Cake, a masterpiece that harmonizes the rich decadence of chocolate with the invigorating notes of espresso. Prepare to tantalize your taste buds with this extraordinary dessert, which seamlessly blends the velvety texture of a classic chocolate cake with the creamy indulgence of a luscious pudding filling. As you embark on this culinary journey, you'll discover a treasure trove of additional irresistible recipes, including a selection of tantalizing cakes, tempting cookies, and luscious pies, all promising an unforgettable dessert experience.
Let's cook with our recipes!
ESPRESSO CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
- Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
- In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
- Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
- For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
- To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.
CHOCOLATE ESPRESSO LAVA CAKE
When a chocolate craving hits, I whip up this cake my aunt inspired. It's gooey and saucy but not crazy sweet. It's also potluck-perfect. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare cake mix batter according to package directions, adding espresso powder before mixing. Transfer to a greased 4-qt. slow cooker., In a small bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Pour over batter. Cook, covered, on low 3 to 3-1/2 hours or until a toothpick inserted in cake portion comes out with moist crumbs., Sprinkle top with chocolate chips and baking chips. Turn off slow cooker; remove insert. Let stand, uncovered, until chips are softened, 15-30 minutes. Serve warm.
Nutrition Facts : Calories 327 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 317mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
THE EASIEST CHOCOLATE PUDDING CAKE
This cake is made with chocolate cake mix and pudding. It is so easy and so moist. This is also good if you use peanut butter chips
Provided by Mary
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 30m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
- Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 24.9 g, Cholesterol 1.6 mg, Fat 5.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 200.6 mg, Sugar 15 g
CHOCOLATE PUDDING CAKE II
It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.
Provided by Carol Irwin Cameron
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C).
- In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
- Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 36.1 g, Cholesterol 0.8 mg, Fat 3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 138.5 mg, Sugar 26.4 g
CHOCOLATE ESPRESSO PUDDING CAKE
From Cooking Light's 1994 Annual Cookbook. This is baked in an 8" square pan and is very easy to make. The "pudding" texture is created by pouring hot liquid over the batter just before baking. Just don't stir the liquid into the batter!
Provided by the_cookie_lady
Categories Dessert
Time 45m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
- Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.
Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 38.8, Fiber 1.3, Sugar 24.6, Protein 3
Tips:
- Use high-quality chocolate. This will make a big difference in the final flavor of the cake.
- Don't overbeat the eggs. Overbeating can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the cake dry.
- Let the cake cool completely before serving. This will help the flavors to develop.
- Serve the cake with your favorite toppings. Some popular options include whipped cream, ice cream, and chocolate shavings.
Conclusion:
This chocolate espresso pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor and creamy pudding filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate espresso pudding cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #desserts #easy #beginner-cook #cakes #chocolate #dietary #low-cholesterol #healthy-2 #low-in-something #3-steps-or-less
You'll also love