Alex’s 21st birthday was last Thursday. Because I knew he’d be going out with some of the guys on his actual birthday, I made him a birthday treat the night before. I wanted to make some sort of boozy brownie recipe, but he said he wanted something that was custard-like or chocolate. Having pinned this recipe on Pinterest a while ago, hot fudge pudding cake sounded like it would be the best of both worlds.
- 1 cup white whole wheat flour
- 2 tsp baking powder
- 1/2 cup cocoa, divided in two
- 1/2 tsp salt
- 12 packets Truvia (or 1/2 cup coconut sugar)
- 1/2 cup milk
- 4 Tbsp butter, melted
- 1 egg
- 2 tsp vanilla
- 1 cup hot coffee
- 1/2 cup dark chocolate chips
- 1/2 cup coconut sugar (or brown sugar)
In a large mixing bowl, stir together the flour, 1/4 cup cocoa, baking powder, salt, and Truvia. Stir in the milk, butter, egg, and vanilla, until fully incorporated. Pour the batter into a 8" square baking pan, smoothing it with a spatula.
Stir together the remaining 1/4 cup cocoa and coconut sugar in a small bowl. Layer the chocolate chips over the cake batter, and then sprinkle the cocoa/sugar mixture over top of the chocolate chips. Pour the hot coffee over the top, and do not stir.
Bake at 350ºF for 30-35 minutes, until the edges are baked, but the middle is not quite set. Let cool in the pan slightly before serving. Serve with vanilla ice cream, whipped cream, or fresh berries.
adapted from Not Without Salt