Microwave Chocolate Pudding Cake

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 228, total fat 9 G., saturated fats 1 G., proteins 3 G., carbohydrates 38 G., fiber 2 G., cholesterol 4 mg, sodium 170 mg, sugar 26 G.

The brown sugar in the batter of this chocolate soft cake makes it incredibly rich and chewy. After baking, you'll have a spongy, sponge-like top and a pudding-like bottom layer underneath. The longer the cake cools, the more the pudding will absorb. Since the cake is cooked entirely in the microwave, it's the perfect dessert for summer, when the last thing you want to do is heat up the kitchen with the oven. Serve this chocolate cake warm, topped with a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup premium flour
1 cup light brown sugar
0.5 cup cocoa powder
0.5 tsp of soda
2/3 cup sour milk or kefir
1/4 cup vegetable oil
1 tsp vanilla extract
Vanilla ice cream, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, cocoa, sour milk, kefir

Cooking the dish according to the recipe:

Spray the inside of an 8-inch, 2-quart ovenproof square pan with cooking spray.
In a large bowl, combine flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, baking soda, and 1/2 teaspoon salt. Break up any large clumps of brown sugar with your fingers. Make a well in the center, add the soured milk and vegetable oil, and stir until evenly distributed. Transfer the batter to the prepared baking pan. Smooth the surface with a rubber spatula.

Pour 1 cup water into a microwave-safe measuring cup with a capacity of 2 cups or more. Heat on high power (100%) until steaming, 2 minutes on an 1100W microwave or 3 minutes on a 700W microwave. Add the remaining 1/2 cup brown sugar, 1/4 cup cocoa powder, vanilla extract, and 1/4 teaspoon salt and stir to dissolve the sugar. Pour the batter into the prepared baking dish. Do not overmix.
Microwave the cake at maximum power (100%) until the surface is almost completely set and feels dry to the touch, about 8 minutes in an 1100W or 700W oven. If the cake is slightly damp in the center, that's okay; it will finish cooking as it cools. Let it cool for at least 30 minutes.
When you cut into the cake, you'll find a gooey layer of chocolate pudding at the bottom; be sure to scoop a little pudding with each serving. Serve warm or cool with ice cream.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick baking / Microwave oven / Summer dishes / Desserts / Sweet pies, tarts and casseroles / Food Network - recipes