Microwave Chocolate Pudding Cake
Updated July 23, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 6tablespoons/86 grams unsalted butter, cut into pieces
- ¼cup/60 milliliters whole milk
- 2teaspoons pure vanilla extract
- ½teaspoon instant coffee or espresso (optional)
- ¾cup/165 grams packed dark brown sugar
- 1cup/128 grams all-purpose flour
- ⅓cup/32 grams unsweetened natural cocoa powder
- 1teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon baking powder
- ¼teaspoon baking soda
- ½cup/110 grams dark brown sugar
- ¼cup/24 grams unsweetened natural cocoa powder
- ¼teaspoon kosher salt (such as Diamond Crystal)
- ¾cup boiling water
- Ice cream, to serve
For the Cake
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
387 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 4 grams dietary fiber; 45 grams sugars; 5 grams protein; 309 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the cake: Add the butter to a 1½- to 2-quart microwave-safe soufflé dish or casserole, then melt the butter in short bursts in the microwave.
- Step 2
Whisk in the milk, vanilla and instant coffee, if using. Whisk in the brown sugar, then add the flour, cocoa, salt, baking powder and baking soda and whisk until just combined.
- Step 3
Make the topping: In a small bowl, whisk together the brown sugar, cocoa powder and salt. Sprinkle over the cake batter.
- Step 4
Pour the boiling water over the top.
- Step 5
Cook in the microwave at full power until you can see the set cake start to emerge through the sauce in various spots and the sauce has thickened, 5 to 7 minutes. (It’s OK to periodically stop and check doneness partway through cooking.) The cake will continue to set as it cools.
- Step 6
Serve warm, with ice cream.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Susie Katz
Yes,I'd like to make this in individual ramekins. Cooking instructions, please?
Michellio77
Would a 9 inch ceramic or glass ceramic pie plate work for this? An 8x8? I am confused what a 1/2-2 quart souffle dish would look like or why I would specifically need to use that? I know they are oval but I am trying to understand what size that would be...tx.
ziren
1 quart = 4 cups 1 1/2 quarts = 6 cups 2 quarts = 8 cups Take a measuring cup and use water to determine the capacity of your pie plate. A soufflé dish is round and has straight sides. Possibly chosen because it's most like a round metal cake pan, which can't be used in a microwave. IMO a straight sided dish (such as a casserole dish) might result in a more consistently cooked cake than a slope sided dish. May need to adjust cooking time based on dish dimensions & batter depth.
Michele
could you make this in the oven? We don't use a microwave.
Katy
Would love to know if a vegan version will work, with plant based butter and milk?
Madeleine
Can this be prepped ahead of time and then just add thr boiling water and pop in micro?
Beverly
Look up Nigella Lawson's Sticky Toffee Pudding. Her recipe calls for baking it in the oven.
Laura
Does this cake require natural cocoa powder, or will it work with dutched cocoa powder?laura
pearls kid
Could this dessert be made with Almond flour?
Eva C
it was so awesome and easy to make
queenbnyc
Let’s be real-the majority of us will be making this alone at 1 AM and need cook times for individual ramekins.
Caroline
This looks delicious! Are there any changes I should make if I want to bake it in the oven instead?
marcos
Agree! What would be the microwave times for individual serving bowls?
Marcia
Here's what I did for individual ramekins. I had 6-ounce ramekins. Melted a slice of butter in each as directed. Halved the recipe and mixed in separate bowl. Put 1/4 of the cake mix, then 1/4 topping in each ramekin. Poured an estimated 1/4 of the boiling water into each one. Baked in my microwave for 5 minutes. They turned out great. I haven't made this in a bigger dish, so I'm not sure how it compares, but there was dense cake and gooey molten chocolate. Worked for me!
Allison
An 8x8 glass or ceramic would be perfect for this. In fact, many traditional -oven- recipes call for an 8x8 pan.
Grace
Based on other comments, I decided to make half the recipe in a flat microwave bowl with a quarter teaspoon of salt but kept the boiling water in the same amount. The bottom of the cake was perfectly saucy, and the top was gooey like I had wanted. I didn't have ice cream, but there was whipped cream in he fridge that worked out well.
Frankie
Disappointing. Based on other reviews, I tried this recipe halved and in mugs, with half the salt and a 4 minute cook time. As is common with baking recipes, the kosher salt didn't fully dissolve, resulting in sudden bursts of salt throughout the cakes. We were careful not to overbake them but the texture was still quite chewy. More brownie than cake and not quite gooey despite the sauce. Serviceable when it's too hot to use the oven, but I'd only make again in a real chocolate emergency.
Micah
If u half this recipe... do NOT half the amount of water you pour over!!!!
Marcia
This just doesn’t work in a microwave. The cake was dry, the sauce was gluey and the whole thing was too salty.I’ll make it like I always have, in the oven.
Tony Rebensdorf Hicks
Ok I think at 6.5 mins it was way too long. This turned out dry and without the satisfying pudding I expect from the oven version. I’m not sure I would try this again, but if I did, I would check closely every minute or so after the first 3 and at that time I would also run a spatula around the bottom edge to loosen the cake. Mine did not automatically rise to the top and that is part of the reason it overcooked.
Alli
If you like the texture of mug cakes and have wished for that on a larger scale, then this recipe is for you. Otherwise, don’t waste your time or ingredients.
kiki
Definitely make with 3/4 the amount of salt — I like salted chocolate things but this was too, too salty. Otherwise might make again.
thotimus_prime
The ENTIRE point of this is to be made in a microwave but there are so many ingredients, I might as well just bake an actual cake.
Prerna
This was incredibly good. Make exactly as directed and enjoy!
shannon
Have this recipe and accidentally used Dutch process cocoa. We skipped the topping, because I ran out of ingredients, but it was delicious anyway. We paired it with a strawberry ice cream and it was the perfect dessert.
shannon
I had a heck of time putting this together last time - had no milk, used keifer. Was afraid that plus the Dutch process cocoa would mess up the ph too much. No such luck!! It was delicious.
Seattle Mom
I'd recommend mixing the two ingredient groups before assembly. We love this recipe for a "trash delicious" dessert. It isn't trash, but it feels like a guilty pleasure. I only give it four stars because the ingredients get gooey and almost unmixable very quickly.
Tan Pandit
I tried making this in a 9 x 9 in square Pyrex. It turned our rather flat and stodgy after 5 minutes in the microwave. I really wanted this recipe to work out because a self saucing microwave pudding/cake sounds like a dream. I found that mixing the wet and dry ingredients (minus sugar/chocolate topping) in the dish itself was not easy, especially since I dumped each dry ingredient into the dish. Next time, I'll try mixing the dry ingredients in a separate bowl to get more cohesion.
Diane
Waaaay too sweet for me! It was easy but not worth the effort
Katie
ADD HALF THE SALT THE RECIPE CALLS FOR. It is fine on its own but once you add ice cream it is far too much.
Private notes are only visible to you.
Advertisement
