How To make Cocoa Espresso Pudding Cake

How to Make Chocolate Pudding Cake

Servings: 8-10

Ingredients:

1 box chocolate cake mix (any type of chocolate cake mix is fine, as long as it doesn’t have pudding in the mix)

1 6 oz. box Cook & Serve Chocolate Pudding (not instant)

2 1/2 cups milk

1 tsp. Espresso Powder (Cafe Bustelo)

1 12 oz. package chocolate chips

Cocoa powder

Preheat oven to 350.

Pour pudding mix into a large saucepan and stir in 2 1/2 cups milk. Do not use the amount called for on the pudding box as it’s not the same. Cook over medium heat, stirring constantly until the pudding starts to boil and thicken. Take the pudding off the burner and pour into a large mixing bowl.

Dissolve the espresso powder in a couple tbsp. of milk (dissolves better if milk is hot) and stir into the pudding mixture. Stir often to cool the pudding. Make sure pudding has cooled before you proceed to the next step.

Once cool, begin adding the cake mix to the pudding mix and mix with an electric mixer. Mix until blended completely. The mixture will become very thick.

Grease a 9x13 dish or pan and “flour” the pan with the cocoa powder. You can use regular flour, but this will turn your cake white. Spread the batter evenly into your dish/pan. Sprinkle the chocolate chips on top of the batter.

Bake for 25-30 mins. Test with a toothpick to see if cake is done. Let cool at room temp. Best served when fully cooled as chocolate chips are better when they have hardened slightly. Serve plated alone or with a scoop of your favorite ice cream.

Notes:

This recipe is so simple, we have no notes. This will easily become one of your favorite desserts in your dessert arsenal. It’s sooo easy and sooo delicious.

Espresso Chocolate Sponge Pudding & Brown sugar Gelato

This barista made pudding has one third of its volume from espresso brewed coffee so the better tasting coffee will make a big difference in how successful the sponge pudding tastes.

Sponge Pudding: 1 egg, 30 grams dark brown sugar, 30 grams butter, 30 grams all purpose flour, 15 grams cocoa. Honey butter espresso topping; 15 grams honey, 15 grams butter, 3 x 30 ml shots of espresso.

Brown Sugar Gelato: 60 grams dark brown sugar, 100 grams hi-fat cream, 300 grams whole milk, 2 egg yolk.

The Ultimate Chocolate Cake with Erin McDowell

Baker extraordinaire Erin McDowell makes the ultimate chocolate cake, featuring dreamy Devil's Food cake, a creamy chocolate custard filling, and a whipped ganache frosting. GET THE RECIPE ►►

For even more chocolate cake (that's cut into btw) check out Rick Martinez's One-Bowl Chocolate Birthday Cake:

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GIR Silicone Spatulas:
Food52 x Dansk Kobenstyle Butter Warmer:
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INGREDIENTS
For the Devil's Food Cake:
1 ½ cups unsweetened cocoa powder
1 cup boiling water
1 ¼ cups whole milk
9 ounces unsalted butter
3 cups granulated sugar
5 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon fine sea salt

For the chocolate custard filling:
2 ½ cups whole milk
½ cup heavy cream
4 ounces unsweetened chocolate
4 ounces bittersweet chocolate
1 cup granulated sugar
1/3 cup cornstarch
Large pinch fine sea salt
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract

For the whipped ganache:
12 ounces bittersweet chocolate
1 ¼ cup heavy cream
1 recipe Basic Chocolate Glaze (
chocolate sprinkles, as needed for finishing

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

Instant Pot Chocolate Espresso Cake Recipe

This chocolate fudge espresso cake is so easy to make in the instant pot. It is rich and decadent. It is the perfect cake to make for Valentines. Give this recipe a try and tag me in a picture.

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#cookingwithalittlespice #instantpotrecipes #espressocake



Instant Pot Chocolate Fudge Espresso Cake Recipe

Mini Chocolate Coffee Cake

The mini chocolate coffee cake recipe (3 mini cakes: 8cm diameter x 5.5cm height)

*The chocolate joconde sponge
2 whole eggs
50g almond flour
60g powdered sugar
15g all purpose flour
20g cocoa powder

2 egg whites
30g sugar
10g melted butter

*The coffee mousse
2 egg yolks
30g sugar
150ml milk
10g coffee beans
2 gelatine sheets (3g)
200g heavy cream
10g powdered sugar

3 chocolate bands and chocolate decoration: 80g dark tempered chocolate (if you don't want to temper chocolate, you can just melt it but it will lack the shinny look)
Cocoa powder and edible gold leaves for decoration

- Instagram:

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Thank you for watching, I hope you enjoy the video!

CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry

Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.

#recipe #dessert #yummy

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