Mocha Walnut Pudding Cake Food

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-WALNUT MARBLED BUNDT CAKE (DORIE GREENSPAN)

Steps:

• GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you've got a silicone Bundt pan, there's no need to butter or flour it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
• Whisk together the flour, ground walnuts, baking powder, and salt.
• Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy - keep the heat low so that the butter and chocolate don't separate. Remove the bowl from the heat.
• Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes - you'll have a thick paste; this won't be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
• Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
• If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
• Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.

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 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.

MOCHA PUDDING CAKE

Steps:

• Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch square baking dish with cooking spray and set aside.
• Combine flour, 3/4 cup of the cocoa, baking powder, and salt in a medium bowl. In a large bowl, whisk together 1/2 cup of the granulated sugar, milk, butter, egg, and vanilla until combined and smooth. Add flour mixture to milk mixture and whisk until just combined (some lumps may remain).
• Transfer batter to the prepared baking dish and spread evenly. Combine remaining 1/4 cup cocoa, remaining 1/4 cup granulated sugar, and brown sugar in a small bowl until well mixed, then sprinkle over batter. Pour coffee over batter, do not stir, and place in the oven.
• Bake until cake is bubbling, puffed, and set at the edges but still a bit loose in the middle, about 25 minutes. Remove to a rack and let cool 5 minutes before serving.

MOCHA PUDDING CAKE

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.

MOCHA WALNUT CAKE WITH MOCHA GLAZE

Steps:

• Preheat oven to 350 degrees. Butter and flour one 8-inch square pan or two 8-inch cake layers. Heat the milk and add coffee granules, stirring until they dissolve. Stir in vanilla and let cool.
• Beat the butter and sugar until fluffy. Beat in the eggs, then the coffee mixture. Combine the flour, salt and baking powder and add to the butter mixture. Stir in walnuts. Spread batter in prepared pan. Bake for 40 to 50 minutes for a square pan, or 30 minutes for round layers. Cool in pan for 5 minutes, then either glaze while still warm, or turn out and cool completely to fill and frost.
• For glaze, combine all the ingredients in a small bowl with a whisk and beat until smooth.