This microwave chocolate pudding cake will become one of your favorites! It is crazy how delicious this dessert is considering how easy it is to make. Just wait and see. It is probably going to be one of the easiest desserts to make you will ever come across. Trust me.

And, the amazing thing is, it literally takes only a few minutes to prepare it all. And only 5 to 7 minutes in the microwave to cook completely.

Plus, it is cozy, moist and so full of flavor! Truly, it is really good. It feels like a pudding too, is it chewy and a little bit runny. If you like chocolate, at any capacity, you will love this recipe.

As for how to eat it. The best way is to serve it along with some vanilla ice cream. This way you get the combination of hot and cold temperatures from the cake and the ice cream together. And it will drive you crazy.

Now, you have to make sure to use a microwave-safe mold. We recommend you use a glass mold that fits in your microwave. You can, of course, use a silicone, or other type of plastic mold. We prefer the glass one though. Just make sure it fits in your microwave.

Here you have the link to a mold really similar to the one we use for this recipe. In case you are interested.

Something really important to note for this recipe. Make sure to not overcook this cake. It has to still look wet on top. That’s the whole “pudding” part of this recipe. That’s the way we think it tastes best.

If you like this recipe, make sure to go check out our classic chocolate lava cake recipe. It is a similar type of recipe that you will really like too.

Microwave chocolate pudding cake

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Servings: 8

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the cake:

• 1/3 C (2.65 oz) (75 gr) unsalted butter
• 1/2 tsp instant coffee (soluble) (optional)
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1/2 C (4.1 fl oz) (120 ml) whole milk
• 2 tsp (0.33 fl oz) (10 ml) vanilla extract
• 2/3 C (4.70 oz) (133 gr) brown sugar
• 1/3 C (0.98 oz) (28 gr) unsweetened cocoa powder
• 1 C (4.40 oz) (125 gr) all purpouse flour
• 1 tsp (0.17 oz) (5 gr) baking powder

For the topping:

• 1/2 C (3.53 oz) (100 gr) brown sugar
• 1/4 C (0.74 oz) (21 gr) unsweetened cocoa powder
• 1 C (8.11 fl oz) (240 ml) boiling water
• Vanilla ice cream, for serving (optional)

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Equipment

• 1 Microwave safe glass pan

Method

 

For the cake:

1. You will need a deep rectangular pan of approximately 30 cm x 20 cm that is microwave safe. Everything will be prepared in this same oan or mold.
2. Add the butter to the mold and microwave for 30 seconds or until completely melted. Take out of the microwave, add the instant coffee with the salt and mix with a hand whisk.
3. Then add in the milk with the vanilla extract and the sugar. Whisk again until all the ingredients are well integrated. Mix in the cocoa powder, flour and baking powder and beat until smooth.
4. Using a spoon or rubber spatula, spread the batter evenly throughout the mold and set aside while making the topping.

For the topping:

1. In a medium bowl add the sugar with the cocoa and mix with a spoon. Sprinkle this mixture on top of the cake batter until it completely covers the cake. It may seem like a lot but it is the perfect amount.
2. Finally, add the boiling water (really boiling) over the top of the cake trying to do it evenly and microwave for about 5-7 minutes until the topping looks thicker but not dry. It has to still look wet.
3. As soon as it is ready, serve the cake warm with ice cream if desired.

Tried this recipe?

Let us know how it was!