Chocolate Coffee Pudding Cake

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(1 vote)
Chocolate Coffee Pudding Cake
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1 hr 30 min.


For the cake
250 grams Margarine
4 eggs
200 grams sugar
1 tablespoon Coffee liqueur
1 package Vanilla sugar
175 grams Pastry flour
75 grams cornstarch
2 teaspoons Baking powder
50 grams dark Chocolate chip
For the filling
½ liter milk
1 package vanilla pudding mix
3 tablespoons sugar
250 grams butter
1 package Shortbread
100 milliliters Coffee liqueur
For the topping
200 grams powdered sugar
3 tablespoons Cocoa
2 teaspoons Espresso powder (Instant)
2 eggs
2 tablespoons Coffee liqueur
250 grams Coconut oil
How healthy are the main ingredients?

Preparation steps


For the cake: Allow the butter to come to room temperature. Beat the butter until soft and fluffy with an electric mixer at the highest setting. Separate the eggs. Beat the egg whites to stiff peaks. Beat the yolks until foamy with the sugar and the liqueur. Fold the yolks into the butter. Stir in the flour and the cornstarch. Fold the egg whites into the batter. Fold the chocolate chips into the batter. Line a baking sheet with parchment paper and spread out the dough in it. Bake in a preheated over at 200°C (approximately 400°F) for about 30 minutes.

For the filling: Prepare the pudding with the sugar, milk, and pudding mix according to the package label. Set aside and let cool. Stir the pudding occasionally or cover the surface tightly with plastic wrap to prevent a skin from forming.


Beat the butter on the highest speed until fluffy. Add the cold pudding one tablespoon at a time until smooth. Spread the pudding on top of the cake. Soak the shortbread in the coffee liqueur and arrange close together on top of the pudding layer.


For the topping: Mix all dry ingredients together for the topping. Melt the coconut oil and cool. Stir the coconut oil into the sugar-chocolate mixture until a viscous glaze has formed.


Spread the glaze on the cake surface, flatten, let dry and chill. Cut into pieces and serve chilled.