Orange-Espresso Pudding Cake

Looking for a nutty orange and coffee dessert? Then check out this delicious chocolate pudding cake that’s topped with whipped cream - perfect for any occasion.

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Servings 8

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ingredients 17
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

Cake

1 1/4: cups all purpose flour

3/4: cup sugar

2: tablespoons unsweetened cocoa

1: tablespoon instant espresso granules or coffee crystals

1: teaspoon baking powder

1/4: teaspoon grated orange peel

1/4: teaspoon salt

1/2: cup milk

1/4: cup butter, melted

1/4: cup chopped walnuts

Pudding

1: cup sugar

2: tablespoons unsweetened cocoa

2: teaspoons instant espresso granules or coffee crystals

1/2: teaspoon grated orange peel

1 1/2: cups hot water

Garnish

: Whipped cream

: Grated orange peel

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Directions

1 Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 3/4 cup sugar, 2 tablespoons cocoa, 2 teaspoons espresso granules, baking powder, 1/4 teaspoon orange peel and salt; mix well.
2 Add milk and butter; mix until well blended. Stir in walnuts. Spoon into ungreased 8-inch square (2-quart) baking dish; spread evenly.
3 In small bowl, combine all pudding ingredients except water; mix well. Sprinkle over batter. Slowly pour hot water over batter.
4 Bake at 350°F. for 30 to 40 minutes or until edges are bubbly and center is set. Cool at least 10 minutes before serving. Top with whipped cream and additional grated orange peel.

EXPERT TIPS

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Expert Tips

Espresso granules are very dark and produce strong instant coffee. The instant espresso adds intense flavor to this decadent dessert. It is available in the instant coffee section of the grocery store.

This pudding is best served warm, but can be made ahead and rewarmed in the microwave. To serve, microwave one serving on a microwave-safe plate on MEDIUM for 30 seconds to 1 minute or until warm.