Skip to main content

Hot Chocolate & Halva Pudding #TheCakeSliceBakers


Here we are the November edition of the Cake Slice Bakers. For 2020, we have been baking from The New Way to Cake: Simple Recipes with Exceptional Flavor by Benjamina Ebuehi.* I can't believe this year is almost over. I have really enjoyed this book and can't wait to see which book is selected for 2021.

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

Our choices for November 2020 were...

Hazelnut, Pear & Espresso Cake

Hot Chocolate and Halva Pudding

Double Ginger and Grapefruit Cakes

    Hot Chocolate & Halva Pudding
    mildly adapted from Ebuehi's recipe

    A few of the bloggers were posting questions about where to find halva. Karen mentioned that she can find it in the Jewish section of her grocery store. I decided to make my own. You can read that in my Fiori di Sicilia Halva post. I also made minor adaptations to her recipe in that I skipped the instant espresso powder mixed in water and just used espresso; and I reduced the sugar in the pudding and subbed in olive oil instead of melted butter.

    Ingredients makes a 9" square pudding

    • 1 cup flour
    • 1/2 cup organic dark brown sugar, lightly packed
    • 1 teaspoon baking powder
    • 1/4 cup cocoa powder
    • 1/2 teaspoon salt
    • 1/2 cup milk
    • 1 egg
    • 1/3 cup olive oil
    • 2 Tablespoons tahini
    • 1 teaspoon pure vanilla extract
    • 1/2 cup chopped halva (I used my own Fiori di Sicilia Halva)
    • 1/2 cup semisweet chocolate chips
    • Also needed: 9" baking dish, parchment paper

    • 4 Tablespoons cocoa powder
    • 1/2 cup organic dark brown sugar, lightly packed
    • 1 cup hot espresso (you can substitute 1 cup boiling water and 1 teaspoon instant espresso powder)


    Preheat the oven to 350 degrees Fahrenheit. Line a baking dish with parchment paper and set aside.

    In a medium mixing bowl, whisk together the flour, sugar, baking powder, cocoa powder, and salt. In a large mixing bowl, combine milk, egg, olive oil, tahini, and vanilla extract. Whisk the milk mixture until well-combined and smooth. Gently stir in the flour mixture until everything is just moistened. Fold in the halva and the chocolate chips.

    Spoon the batter into the parchment paper-lined baking dish.

    Place the cocoa powder and brown sugar in a small mixing bowl, or measuring cup with a spout. Carefully pour in the hot espresso and stir until the sugar is dissolved.

    Pour the espresso sauce over the batter and place the pudding in the oven. Bake until the cake is puffy and just set, approximately 30 to 35 minutes.

    There will be a pool of chocolate sauce beneath the surface of the cake.

    This was such a rich dessert that we only ate small portions. But it was delicious! And we will definitely be making it again soon.

    Well, that's a wrap for the November #TheCakeSliceBakers. Next month is a free-bake, Felice wrote: "Our tradition is free choice from our current book for the last month, and I can't wait to see which one we all choose. It can be something completely new, one that was suggested in a month but was not baked by you, or a repeat that you just can't forget." I've already baked mine and I can't wait to share it. Honestly, I can't remember if it was ever assigned - I'd have to go back through my notes - but it called my name when I flipped through the book. Stay tuned...

    *This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


    1. I loved this dessert. I had been pretty stressed and it soothed my aching soul.

    2. That one looked so rich and delicious - but I wasn't sure about finding halva; that's pretty cool to see how you made it!

    3. Oh boy! You guys are convincing me to make this one! :)

    4. Wow! I'm so impressed with your homemade halva! Such a decadent dessert:)

    5. This is such a good cake and hats off to you for making the halva!

    6. I love that you made your own halva. It looks delicious, as does your cake!


    Post a Comment

    Popular posts from this blog

    Jamaican Stew Peas #EattheWorld

      Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

    #comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

    As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa