Microwave Chocolate Pudding Cake
Create a delightful dessert in a fraction of the time with this microwave chocolate pudding cake. A simple batter is topped with a hot chocolate sauce, which magically forms a rich pudding layer as it cooks. The cake is ready in about 10 minutes of cooking, plus a brief cooling period, and serves up to nine people. It's best enjoyed warm with a scoop of vanilla ice cream for the ultimate treat.
Ingredients
- Cooking spray
- 3/4 cup plain flour
- 1 cup packed light brown sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- Salt
- 2/3 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- Vanilla ice cream, for serving
Method
- Coat an 8-inch square microwave-safe dish with cooking spray.
- In a large bowl, whisk the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt, breaking up any sugar lumps with your fingers.
- Create a well in the dry mix, pour in the buttermilk and oil, then stir just until combined.
- Transfer the batter to the prepared dish using a rubber spatula and smooth the surface.
- Heat 1 cup of water in a microwave-safe measuring cup until steaming hot, for 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven.
- To the hot water, add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, whisking until the sugar dissolves.
- Pour this liquid mixture over the batter in the dish without stirring it in.
- Microwave the cake on high until the top is mostly set and feels dry, for 8 minutes in an 1,100- or a 700-watt oven.
- Allow the cake to cool for at least 30 minutes.
- When serving, cut into the cake to reveal the gooey pudding layer at the bottom and scoop some with each portion. Serve warm or at room temperature with ice cream.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryCooking spray
AuthorFood Network UK
