Hot Fudge Pudding Cake

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.

This cake is so quick to throw together, so it's perfect for a special occasion that falls in the middle of the week, when you don't have as much time.  Or for those nights you just want something extra chocolatey.  The method of making the "hot fudge pudding" part of the cake is something I've never seen before, and it was really fun to see how it turned out!

I definitely recommend a tall glass of milk with this one - it was almost too chocolatey for me, which is almost impossible!  I liked it best served warm, with it extra melty and fudgy, but Alex liked it after it had been in the fridge for a while.  The mocha flavor really shines through when it's cold.

This would be wonderful alongside a scoop of vanilla ice cream or topped with some fresh berries.

Hot Fudge Pudding Cake

adapted from Not Without Salt

serves 8

1 cup white whole wheat flour
2 t baking powder
1/2 cup cocoa, divided in 2

1/2 t salt
12 packets Truvia (or 1/2 cup coconut sugar)
½ cup milk
4 T butter, melted
1 egg
2 t vanilla
1 cup hot coffee
½ 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.