Here’s something you can whip up quickly for valentines day. Btw, do you celebrate Valentines day? Honestly, for us, it’s just another day. I dont remember us celebrating Valentines day in any major fashion…yet. Just because we dont celebrate, it doesnt mean I’m against it or dub it as a commercialised occasion, my policy is “live and let live”!
The real reason behind this recipe has nothing to do with Valentines day. We happened to attend a b’day party recently and everybody was wowing over the b’day cake. Since, I was still under weather, I didnt have it. From that time onwards, I just felt like having some cake. The very next day, I found out this recipe. The weather here is still kinda cold, so this warm gooey Hot Fudge Sundae Cake sounded perfect!
Coming to the recipe, it ticks many requests which I often get. It’s eggless, it uses whole wheat flour, it’s chocolate and it’s super simple with easily available ingredients. No complications, no fuss, just follow the recipe correctly. We didn’t have it with Ice cream, but I’m sure, it would be great with Ice cream. You can pair it with Simple Vanilla or Mocha or Butterscotch flavour or Cookie & Cream…
Here are some other recipes you can try for Valentines Day…
Eggless Dates & Butterscotch Self-Saucing Pudding (one of my fav)
Recipe adapted from here
Here is the recipe…
In a medium bowl, combine flour, sugar, 2 tbsp cocoa, baking powder, salt, milk, oil and vanilla. Batter will be very thick…
Spread batter into a greased 9″ pie plate or square pan. Combine brown sugar and ¼ cup cocoa. Spread over batter…
Pour the hot water slowly over the back of a spoon onto mixture in the dish (I use freshly boiled). Bake for about 30-35 minutes until top is dry and puffed…
Hot Fudge Sundae Cake
A quick version of chocolate hot fudge sundae cake with whole wheat flour. A healthy dessert option without compromising taste.
- 1 cup whole wheat flour or sub all-purpose
- ¾ cup sugar
- 2 tbsp + ¼ cup cocoa divided
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- 2 tbsp oil
- 1 tsp vanilla
- 1 cup packed brown sugar
- 1¾ cup hot water
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, sugar, 2 tbsp cocoa, baking powder, salt, milk, oil and vanilla. Batter will be very thick -- don't fear. You might need to stir with a metal spoon.
- Spread batter into a greased 9" pie plate or square pan (*Note: make sure your pan has tall sides, otherwise your cake might run over a bit.)
- Combine brown sugar and ¼ cup cocoa. Spread over batter.
- Pour the hot water slowly over the back of a spoon onto mixture in the dish (I use freshly boiled). Bake for about 30-35 minutes until top is dry and puffed. (*Note: put a cookie sheet underneath your pan in the oven, just in case a little spills over).
- Serve warm with ice cream.
I used plain flour for this recipe. You can keep the leftovers in the fridge and reheat in MW before serving.
My cake deflated a bit as soon as I took it out of the oven.