Ingredients
For the Cake Batter
- 3 tbsp All Purpose Flour (Maida)
- 3 tbsp Sugar
- 1½ tbsp Cocoa Powder
- ½ tsp Baking Powder
- 3 tbsp Milk
- 1½ tbsp Oil or Melted Butter
- ½ tsp Vanilla bean paste
For the Sauce
- 2 tsp Cocoa Powder
- 2 tbsp Brown Sugar
- 3 tbsp Hot Water
Instructions
- Prepare the batter: In a bowl, combine the flour, sugar, cocoa powder, baking powder, milk, vanilla bean paste, and oil or melted butter. Mix all ingredients thoroughly until you get a thick, smooth batter. Transfer this mixture into a microwave-safe bowl.
- Add the self-saucing topping: Sprinkle the brown sugar and cocoa powder evenly over the top of the batter in the bowl. Then carefully pour the hot water over the top without stirring. This layer will create a rich sauce beneath the cake as it cooks.
- Microwave the cake: Place the bowl into the microwave and cook on high power for 1 to 1½ minutes. The exact time may vary depending on your microwave wattage; this recipe is tested with an 800-watt microwave. The cake will rise and the sauce will form underneath during cooking.
- Rest and serve: Remove the bowl from the microwave and allow the pudding cake to rest for 2 minutes. This helps the sauce thicken slightly. Serve warm with ice cream or whipped cream for a decadent dessert experience.
Notes
- Cooking times may vary based on microwave wattage; adjust accordingly to avoid overcooking.
- Use a microwave-safe bowl that is large enough to allow the cake to rise without spilling over.
- For a richer flavor, use melted butter instead of oil.
- Vanilla bean paste can be substituted with vanilla extract if unavailable.
- Serve immediately for the best texture and flavor.
- Prep Time: 3 minutes
- Cook Time: 1.5 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: International
