Microwave Chocolate Pudding Cake Recipe

This Microwave Chocolate Pudding Cake is the ultimate quick and indulgent dessert. With a rich, chocolatey cake layer on top and a gooey pudding layer underneath, this treat comes together in just 20 minutes. Serve it warm with vanilla ice cream for the perfect pairing!

Quick Benefits

• Super Fast: Ready in just 20 minutes.
• One-Bowl Recipe: Minimal cleanup required.
• Rich & Decadent: A perfect mix of cake and pudding in one dish.
• Microwave-Friendly: No need for an oven!

Essential Ingredients

Topping

• 1 1/2 cups hot water – Helps create the pudding layer.
• 1 cup packed dark brown sugar – Adds deep caramelized sweetness.
• 1/4 cup unsweetened cocoa powder – Enhances the chocolate richness.
• 1/4 cup salted butter, cubed – Gives a smooth, buttery texture.

Cake

• 1 cup all-purpose flour – Forms the cake structure.
• 1 cup white sugar – Provides sweetness and moisture.
• 1/3 cup unsweetened cocoa powder – Gives an intense chocolate flavor.
• 1 1/2 teaspoons baking powder – Helps the cake rise.
• 1/2 teaspoon kosher salt – Balances the flavors.
• 1/2 teaspoon instant espresso coffee powder – Enhances the chocolate depth.
• 1 cup milk – Adds moisture to the batter.
• 1 teaspoon vanilla extract – Enhances the overall flavor.
• 1 cup vanilla ice cream (for serving) – The perfect topping for a warm pudding cake.

Preparation Steps

1. Prepare the Topping: In a microwave-safe bowl, mix hot water, brown sugar, cocoa powder, and butter. Microwave on high for 4 minutes until bubbly.
2. Make the Cake Batter: In a 2-quart round casserole dish, whisk together flour, white sugar, cocoa powder, baking powder, salt, and espresso powder.
3. Add Wet Ingredients: Pour in milk and vanilla extract, whisking until smooth.
4. Combine Topping and Batter: Pour the hot topping mixture over the cake batter—no need to stir; they will naturally combine during cooking.
5. Microwave: Cook on high for 8 to 10 minutes until the cake rises to the top and the pudding forms underneath.
6. Serve Warm: Scoop into bowls and top with vanilla ice cream for the ultimate dessert experience.

Health Benefits

• Quick & Easy: A homemade dessert without the hassle of baking.
• Lower in Fat: Uses milk instead of heavy cream.
• Cocoa Antioxidants: Dark cocoa contains beneficial antioxidants.
• No Preservatives: A great alternative to store-bought cake mixes.

Serving Suggestions

• Classic Style: Serve warm with a scoop of vanilla ice cream.
• Drizzle with Chocolate Sauce: For extra richness.
• Nutty Crunch: Sprinkle chopped pecans or almonds on top.
• Berry Twist: Serve with fresh raspberries or strawberries.

Creative Variations

• Mocha Pudding Cake: Use coffee instead of hot water in the topping.
• Peanut Butter Swirl: Add peanut butter to the cake batter before cooking.
• Spiced Chocolate: Mix in a pinch of cinnamon or chili powder for a bold twist.
• Dark Chocolate Lover’s Version: Swap milk chocolate for 70% dark chocolate cocoa powder.

Storage Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Microwave for 30 seconds to restore warmth and gooey texture.
• Freezing: Freeze individual portions for up to a month. Reheat before serving.

Pro Tips

• Don’t Overmix: A slightly lumpy batter ensures a tender cake.
• Use a Deep Dish: Helps prevent overflow in the microwave.
• Let it Rest: Let the cake sit for 5 minutes after microwaving to allow the pudding layer to set.

Frequently Asked Questions

Q: Can I use a different type of flour?
A: Yes! You can substitute whole wheat flour for a heartier texture or gluten-free flour for a gluten-free option.

Q: What if I don’t have espresso powder?
A: You can leave it out, but it enhances the chocolate flavor. Alternatively, use instant coffee.

Q: Can I make this cake in a regular oven?
A: Yes! Bake at 350°F (175°C) for about 30 minutes.

Enjoy this Microwave Chocolate Pudding Cake, the perfect balance of rich, gooey pudding and fluffy cake in one bowl!

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