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Recipes > Microwave Chocolate Pudding Cake

Microwave Chocolate Pudding Cake

Warm, gooey, and ready in minutes—this microwave chocolate pudding cake is pure magic!

Prep

30mins

Bake

10mins

Total

40mins

Yield

9 servings

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Ingredients

  • Gold’N Canola Oil Spray 50628 as needed
  • RedMan Plain Flour 1242 3/4cup
  • RedMan Light Brown Sugar 1405 1 cup
  • Ghiradelli Unsweetened Cocoa Powder 62865 1/2cup
  • RedMan Baking Soda 62713 1/2cup
  • Deltasal Sea Salt 58415 a pinch
  • Pauls Buttermilk 65340 2/3 cup
  • Naturel Vegetable Oil 107624 1/4cup
  • RedMan Vanilla Extract 67721 1tsp

Topping

  • Vanilla Ice Cream — as needed

Featured Products

CANOLA OIL SPRAY 450G (#50628)

CANOLA OIL SPRAY 450G (#50628)

$8.85

PLAIN FLOUR UNBLEACHED 1KG (#1242)

PLAIN FLOUR UNBLEACHED 1KG (#1242)

$2.65

BROWN SUGAR 1KG (#1405)

BROWN SUGAR 1KG (#1405)

$6.95

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

$19.90

Instructions

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  1. Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
  2. Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
  3. Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
  4. Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that’s OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
  5. When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.
  6. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
  7. Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.65

BROWN SUGAR 1KG (#1405)

6.95

SCALE KITCHEN DIGITAL 2KG 308 (CARX4BOXX10UNTX2KG) (#13804)

41.85

SQUARE BAKING PAN 8X8X3 (#16122)

8.10

CANOLA OIL SPRAY 450G (#50628)

8.85

FINE SEA SALT 1KG (#58415)

3.35

STAINLESS STEEL MIXING BOWL 30CM (#58926)

9.15

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

19.90

BUTTERMILK 600ML (#65340)

8.70

100% PURE VANILLA EXTRACT 33ML (#67721)

8.10

MEASURING SPOON CUP S/S (#104635)

10.80

10" 304S/S EGG WHISK (#105096)

11.35

SILICONE SPATULA 27X5.5X1CM LILAC (#106123)

6.15

CANOLA OIL 2L (#107624)

9.30

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