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preheat oven to 350f coat a 1 1/2- to 2-quart baking dish with cooking spray. whisk whole-wheat flour, all-purpose flour, sugar (or splenda sugar blend) , cocoa, baking powder and salt in a large bowl. whisk egg, milk, oil and vanilla in a glass measuring cup. add to the flour mixture; stir with a rubber spatula until just combined. fold in chocolate chips, if using. scrape the batter into the prepared baking dish. mix hot coffee and brown sugar (or splenda granular) in the measuring cup and pour over the batter. sprinkle with nuts. (it may look strange at this point, but don't worry. during baking, cake forms on top with sauce underneath.) bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
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Julia Child's baking companion — master bakers teach technique
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry