Hot Chocolate & Halva Pudding From Benjamina Ebuehi
Genius Recipes
Test Kitchen-Approved

Photo by Rocky Luten, Food Stylist: Anna Billingskog, Prop Stylist: Amanda Widis.
- Serves
- 10 to 12 (for fewer servings, see below*)
- Prep Time
- 15 Minutes
- Cook Time
- 25 Minutes
This cake isn’t fussy or even frosted. And it makes its own sticky chocolate sauce, so you can skip straight to scooping it up warm, right from the pan. Like so many of Great British Bake-Off star Benjamina Ebuehi's minimalist cakes, it's exactly what we need right now, and nothing more. As Benjamina writes in her book The New Way to Cake, “It’s a rainy Wednesday, and you’ve had a long day. That chocolate craving hits and this is what you turn to. Hot Chocolate & Halva Pudding is my mid-week indulgence that is the best accompaniment to a Netflix catch-up while curled on the sofa. This isn’t anything like what you’d call a pudding in the United States and instead has a similar texture to a steamed cake served piping hot. The cake crust is thick yet so soft it gives away easily as you sink your spoon inside. Underneath lies a pool of chocolate gold produced by what can only be called magic and is flecked with crumbly pieces of sesame halva–a dense Middle Eastern candy. This is best served as soon as it exits the oven, while the chocolate sauce is still swimming. And if you’ve had a really bad day, add a scoop of ice cream for good measure.” *A few more tips: If you’re making this cake just for your family or yourself, leftovers will warm up in the microwave just fine. Or consider halving the recipe and baking in an 8x8-inch (20x20cm) pan—the time may need to be adjusted, so watch it closely. We don’t recommend substituting instant coffee for instant espresso—the flavor isn’t as rich and won’t blend in as seamlessly. You can find halva online (including in the Food52 Shop!) or in any Middle Eastern supermarket. If you can’t find halva and would still like to make this cake, leave it out—but in that case, the tahini swirl is highly recommended. Recipe from The New Way to Cake: Simple Recipes with Exceptional Flavor (Page Street Publishing, November 2019). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Ingredients
Cake
- 1 cup (125 grams) all-purpose flour
- 2/3 cup (150 grams) light brown sugar
- 1 teaspoon baking powder
- 1/4 cup (20 grams) cocoa powder
- 1/2 teaspoon flaky sea salt
- 1/2 cup (120 milliliters) whole milk
- 1 large egg
- 1/3 cup (80 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup (150 grams) plain or vanilla halva, roughly chopped
- 1/2 cup (75 grams) dark chocolate chips, or roughly chopped chocolate
- Tahini, for swirling *(optional)
Sauce
- 1/4 cup (20 grams) cocoa powder
- 2/3 cup (150 grams) light brown sugar
- 1 cup (250 milliliters) boiling water
- 1 teaspoon espresso powder (we recommend Medaglia d’Oro brand)
- Vanilla ice cream, for serving *(optional)
Featured Video
Hot Chocolate & Halva Pudding From Benjamina Ebuehi
This recipe is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard has been crafting an array of chocolate offerings (like top-quality baking chips, cocoa powder, and baking bars) in San Francisco since 1868. — Want to hear more about this recipe? On here. This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Kristen Miglore cooks her way through this recipe, offering insider tips and backstory along the way.
Directions
- Step 1
Heat the oven to 350°F (180°C). Grease a deep 9x12-inch (23x31cm) baking dish. If 9x13-inch (23x33cm) is all you have, that’s fine—it will just bake faster.
- Step 2
Make the cake. Add the flour, sugar, baking powder, cocoa powder and salt to a large bowl and whisk to break up any lumps. In a medium bowl, combine the milk, egg, butter, and vanilla and pour this into the flour mixture. Stir until the batter is smooth and without large lumps. Gently fold in the chopped halva and chocolate chips, then pour the batter into the prepared dish. If swirling in tahini, dollop several spoonfuls across the top and swirl them into the batter with a knife. Don’t worry about making it look perfect, as it will get messed up a bit in the next step. Set aside.
- Step 3
Make the sauce. Add the cocoa powder, sugar, boiling water, and espresso powder to a medium bowl and stir together with a fork, removing any lumps. Pour the liquid carefully on top of the cake batter—it will look very strange at this point, but don’t worry or try to mix it in. Bake until the cake is puffy and just set. A toothpick poked in the center will show chocolate sauce and some crumbs. Start checking at 15 minutes if using a 9x13-inch pan (23x33cm), especially if your pan is thin metal. It can take up to 28 to 35 minutes in a smaller or thicker pan. There’ll be a pool of chocolate sauce underneath once you break the crust. Serve hot (with ice cream if you’d like).