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Microwave chocolate pudding cake

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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

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)

Equipment

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.

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