Best 8 Mocha Walnut Pudding Cake Recipes

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Indulge in the symphony of flavors with our delectable Mocha Walnut Pudding Cake, an exquisite treat that harmonizes the rich, deep notes of coffee with the subtle crunch of walnuts. This culinary masterpiece is a perfect balance of textures and tastes, featuring a moist, tender crumb infused with a luscious mocha sauce, complemented by the nutty, earthy flavor of walnuts. Discover the secrets behind this irresistible dessert as we embark on a delightful journey through the detailed recipe, exploring each step, ingredient, and technique required to create this extraordinary confection.

Here are our top 8 tried and tested recipes!

MOCHA PUDDING CAKES



Mocha Pudding Cakes image

These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. -Debora Simmons, Eglon, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1-1/2 teaspoons butter, melted
1/4 teaspoon vanilla extract
TOPPING:
2 tablespoons brown sugar
1-1/2 teaspoons baking cocoa
3 tablespoons hot brewed coffee
1 tablespoon hot water
Whipped topping, optional

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.

Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MOCHA WALNUT PUDDING CAKE



Chocolate Mocha Walnut Pudding Cake image

This cake is a cinch to make and will surely please any chocoholic or coffee addict. Serve with vanilla or coffee ice cream. The more the cake cools, the thicker the pudding will get. From Washington, DC pastry chef Peter Brett.

Provided by Chef Kate

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup walnuts, coarsely chopped
1/2 cup milk (whole or low-fat)
1/4 cup unsalted butter
2 ounces semisweet chocolate, coarsely chopped
2 teaspoons vanilla extract
1 large egg, lightly beaten
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 cup unsweetened cocoa powder
1 1/2 cups brewed coffee (for a less-pronounced coffee flavor, may substitute 1 1/2 cups water plus 1 teaspoon espresso powder)

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.

Nutrition Facts : Calories 363.8, Fat 16.7, SaturatedFat 7.6, Cholesterol 43.8, Sodium 188.8, Carbohydrate 54.5, Fiber 4.8, Sugar 34.4, Protein 6.6

HOT MOCHA PUDDING CAKE



Hot Mocha Pudding Cake image

Make and share this Hot Mocha Pudding Cake recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 ounces butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons unsweetened cocoa powder
1 teaspoon instant coffee powder
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon instant coffee powder
2 teaspoons unsweetened cocoa powder
1 1/2 cups hot water

Steps:

  • Preheat oven to 350°F.
  • Cream butter and sugar until light and fluffy. Add unbeaten egg and vanilla, mix well.
  • Sift flour, baking powder, cocoa and instant coffee. Add to the creamed mixture alternately with the milk.
  • Spread mixture evenly into 8 inch square ovenproof dish.
  • TO PREPARE TOPPING: Mix together the sugar, instant coffee and cocoa. Sprinkle evenly over the batter. Carefully pour the hot water over the top (do not stir).
  • Bake for 35-40 minutes. The sauce will be on the bottom and the cake on top. Spoon out some cake and sauce into serving bowls. Best served hot or warm.

MOCHA FUDGE PUDDING CAKE



Mocha Fudge Pudding Cake image

Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.

Provided by Annisette

Categories     Dessert

Time 1h

Yield 1 9x9 pan, 4-6 serving(s)

Number Of Ingredients 14

3/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, softened
3 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla
1/2 cup sugar, softened
1/2 cup brown sugar
1/4 cup cocoa
1 cup hot water
1 tablespoon instant coffee
1 tablespoon butter

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.

Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3

MOCHA WALNUT PUDDING CAKE



Mocha Walnut Pudding Cake image

Another wonderful old recipe I found buried deep in my files.

Provided by Karen Feinen @Ganieda

Categories     Cakes

Number Of Ingredients 17

1 cup(s) all-purpose flour
3/4 cup(s) sugar
3 tablespoon(s) unsweetened cocoa powder
2 teaspoon(s) baking powder
1 teaspoon(s) instant coffee powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) cinnamon
1 cup(s) chopped walnuts (about 4 ounces)
1/2 cup(s) milk
1/4 cup(s) butter, melted
1 teaspoon(s) vanilla extract
1 tablespoon(s) dark rum or brandy
1/2 cup(s) sugar
1/2 cup(s) firmly packed dark brown sugar
5 tablespoon(s) unsweetened cocoa powder
1 cup(s) hot water
1 cup(s) chilled whipping cream, whipped to soft peaks

Steps:

  • Position rack in center of oven and preheat to 350 degrees F. Stir first 7 ingredients in a medium bowl. Stir in walnuts.
  • Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff)
  • Spread batter in 8-inch square baking dish.
  • Mix 1/2 cup sugar, brown sugar and 5 tablespoons cocoa powder in small bowl. Sprinkle mixture evenly over batter.
  • Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes.
  • Cool on rack at least 1 hour. Sauce will thicken as it cools. (Can be prepared 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with whipped cream.

FLUFFY COFFEE AND WALNUT CAKE WITH MOCHA BUTTERCREAM



Fluffy Coffee and Walnut Cake With Mocha Buttercream image

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake-but the mocha frosting takes it over the top.

Provided by Tara O'Brady

Time 2h

Yield Makes one 8"-diameter cake

Number Of Ingredients 20

¾ cup (1½ sticks) unsalted butter, plus more for pans
2 cups (250 g) raw walnuts
½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted
2 cups (250 g) all-purpose flour
2¼ tsp. baking powder
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. baking soda
4 large eggs
1¼ cups (250 g) sugar
2 tsp. vanilla extract
1 tsp. instant espresso powder
2 Tbsp. whole milk
8 large egg whites
2¼ cups (450 g) sugar
¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¼ tsp. cream of tartar
1 tsp. vanilla extract
3 cups (6 sticks) unsalted butter, room temperature, cut into pieces
¼ cup (21 g) unsweetened cocoa powder, sifted if needed
2 tsp. instant espresso powder

Steps:

  • Place a rack in middle of oven; preheat to 325°. Lightly butter three 8"-diameter cake pans and line bottoms with parchment paper rounds. Toast 2 cups (250 g) raw walnuts in a single layer on a rimmed baking sheet, tossing halfway through, until golden brown, 12-14 minutes. Let cool. Set aside 1 cup walnuts for serving.
  • Meanwhile, cook ¾ cup (1½ sticks) unsalted butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 6-8 minutes. Remove from heat and immediately stir in ½ cup plus 2 Tbsp. vegetable oil or refined coconut oil, melted. Set brown butter mixture aside.
  • Pulse remaining 1 cup toasted walnuts in a food processor until coarsely ground (it should be the texture of panko). Transfer to a large bowl and whisk in 2 cups (250 g) all-purpose flour, 2¼ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking soda.
  • Process 4 large eggs, 1¼ cups (250 g) sugar, 2 tsp. vanilla extract, and 1 tsp. instant espresso powder in food processor (no need to clean bowl) until mixture is lightened in color and thickened, about 30 seconds. Stir 2 Tbsp. whole milk into reserved brown butter mixture. With motor running, gradually stream brown butter mixture into egg mixture and process until combined. Add dry ingredients and process just until a smooth batter forms. Divide batter among prepared pans.
  • Bake cakes, rotating pans front to back after 15 minutes, until puffed and just starting to pull away from the sides of pans and a tester inserted in the centers comes out clean, 20-22 minutes. Transfer pans to wire racks and let cakes cool 15 minutes. Run a small knife around edges of each cake to release from pan if needed. Turn out cakes onto racks and remove parchment paper; discard. Turn cakes right side up and let cool completely.
  • Combine 8 large egg whites, 2¼ cups (450 g) sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer. Set over a medium saucepan filled with 1½" of simmering water (bowl should not touch water). Heat, stirring and scraping often with a heatproof rubber spatula, until sugar is dissolved and an instant-read thermometer registers 185°, 10-15 minutes.
  • Fit bowl onto stand mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high, until meringue is shiny and stiff, 8-10 minutes. Beat in 1 tsp. vanilla extract.
  • With mixer on medium speed, add 3 cups (6 sticks) unsalted butter, room temperature, cut into pieces, a piece at a time, mixing until incorporated before adding more. Once all the butter has been added, increase speed to high and beat 1 minute. Transfer buttercream in bowl to refrigerator and chill 30 minutes.
  • Fit bowl with buttercream back onto stand mixer and add ¼ cup (21 g) unsweetened cocoa powder, sifted if needed, and 2 tsp. instant espresso powder. Beat on medium-low speed, scraping down sides as needed, until combined.
  • Using a large serrated knife and long sawing strokes, remove tops of cakes to level if needed. Place a cake layer, right side up, on a cake stand or large plate. Using an offset spatula, spread ¼ cup buttercream over cake, working all the way to the edges. Place second cake layer, right side up, on top; spread another ¼ cup buttercream over cake, working all the way to the edges. Place third cake layer, cut side down, on top, and press lightly to adhere. Spread top and sides of cake with ½ cup buttercream in a thin, even layer. Chill, uncovered, at least 1 hour and up to 12 hours. (If chilling cake longer than 1 hour, cover remaining buttercream in bowl and chill. Bring to room temperature and beat again before using.)

MOCHA PUDDING CAKE



Mocha Pudding Cake image

Make and share this Mocha Pudding Cake recipe from Food.com.

Provided by TishT

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar, divided
6 tablespoons unsweetened cocoa, divided
1 1/2 tablespoons instant coffee granules
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
vegetable oil cooking spray
1 cup boiling water
2 1/4 cups low-fat vanilla ice cream

Steps:

  • Combine flour, baking powder, salt, 2/3 cup sugar, 4 T cocoa, and coffee granules in a large bowl.
  • Combine milk, oil, and vanilla; add to dry ingredients, stirring well.
  • Spoon batter into an 8" square pan coated with cooking spray.
  • Combine remaining 1/3 cup sugar and 2 Tbs cocoa.
  • Sprinkle over batter.
  • Pour boiling water over batter (DO NOT STIR).
  • Bake at 350F for 30 minutes or until cake springs back when lightly touched in center.
  • Serve warm, topped with ice cream.

Nutrition Facts : Calories 249.1, Fat 6.9, SaturatedFat 1.9, Cholesterol 9.6, Sodium 177.6, Carbohydrate 44.6, Fiber 1.7, Sugar 30.4, Protein 4.3

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cake. Use real butter, fresh eggs, and good-quality chocolate.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
  • Bake the cake at the right temperature. If the oven is too hot, the cake will brown too quickly and the inside will be undercooked. If the oven is too cool, the cake will take too long to bake and it will be dry.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This Mocha Walnut Pudding Cake is a delicious and decadent dessert that is perfect for any occasion. It is moist, chocolatey, and full of walnuts. The coffee glaze adds a rich and flavorful touch. This cake is sure to be a hit with everyone who tries it.

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