Microwave Chocolate Pudding Cake Recipe (2024)

Yes,I'd like to make this in individual ramekins. Cooking instructions, please?

Would a 9 inch ceramic or glass ceramic pie plate work for this? An 8x8? I am confused what a 1/2-2 quart souffle dish would look like or why I would specifically need to use that? I know they are oval but I am trying to understand what size that would be...tx.

1 quart = 4 cups1 1/2 quarts = 6 cups2 quarts = 8 cupsTake a measuring cup and use water to determine the capacity of your pie plate.A soufflé dish is round and has straight sides. Possibly chosen because it's most like a round metal cake pan, which can't be used in a microwave.IMO a straight sided dish (such as a casserole dish) might result in a more consistently cooked cake than a slope sided dish. May need to adjust cooking time based on dish dimensions & batter depth.

could you make this in the oven? We don't use a microwave.

Would love to know if a vegan version will work, with plant based butter and milk?

Can this be prepped ahead of time and then just add thr boiling water and pop in micro?

Look up Nigella Lawson's Sticky Toffee Pudding. Her recipe calls for baking it in the oven.

Does this cake require natural cocoa powder, or will it work with dutched cocoa powder?laura

Could this dessert be made with Almond flour?

it was so awesome and easy to make

Let’s be real-the majority of us will be making this alone at 1 AM and need cook times for individual ramekins.

This looks delicious! Are there any changes I should make if I want to bake it in the oven instead?

Agree! What would be the microwave times for individual serving bowls?

Here's what I did for individual ramekins. I had 6-ounce ramekins. Melted a slice of butter in each as directed. Halved the recipe and mixed in separate bowl. Put 1/4 of the cake mix, then 1/4 topping in each ramekin. Poured an estimated 1/4 of the boiling water into each one. Baked in my microwave for 5 minutes. They turned out great. I haven't made this in a bigger dish, so I'm not sure how it compares, but there was dense cake and gooey molten chocolate. Worked for me!

An 8x8 glass or ceramic would be perfect for this. In fact, many traditional -oven- recipes call for an 8x8 pan.

Ok I think at 6.5 mins it was way too long. This turned out dry and without the satisfying pudding I expect from the oven version. I’m not sure I would try this again, but if I did, I would check closely every minute or so after the first 3 and at that time I would also run a spatula around the bottom edge to loosen the cake. Mine did not automatically rise to the top and that is part of the reason it overcooked.

If you like the texture of mug cakes and have wished for that on a larger scale, then this recipe is for you. Otherwise, don’t waste your time or ingredients.

Definitely make with 3/4 the amount of salt — I like salted chocolate things but this was too, too salty. Otherwise might make again.

The ENTIRE point of this is to be made in a microwave but there are so many ingredients, I might as well just bake an actual cake.

This was incredibly good. Make exactly as directed and enjoy!

Have this recipe and accidentally used Dutch process cocoa. We skipped the topping, because I ran out of ingredients, but it was delicious anyway. We paired it with a strawberry ice cream and it was the perfect dessert.

I had a heck of time putting this together last time - had no milk, used keifer. Was afraid that plus the Dutch process cocoa would mess up the ph too much. No such luck!! It was delicious.

I'd recommend mixing the two ingredient groups before assembly. We love this recipe for a "trash delicious" dessert. It isn't trash, but it feels like a guilty pleasure. I only give it four stars because the ingredients get gooey and almost unmixable very quickly.

I tried making this in a 9 x 9 in square Pyrex. It turned our rather flat and stodgy after 5 minutes in the microwave. I really wanted this recipe to work out because a self saucing microwave pudding/cake sounds like a dream. I found that mixing the wet and dry ingredients (minus sugar/chocolate topping) in the dish itself was not easy, especially since I dumped each dry ingredient into the dish. Next time, I'll try mixing the dry ingredients in a separate bowl to get more cohesion.

Waaaay too sweet for me! It was easy but not worth the effort

ADD HALF THE SALT THE RECIPE CALLS FOR. It is fine on its own but once you add ice cream it is far too much.

Michele, yes you can bake this in your oven. My family has been making a very similar dish since my grandmother found the recipe in a magazine during the Depression. We've always called it Dustbowl Pudding. We bake ours at 350F for 40 minutes, but the proportions are somewhat different, so you'll need to watch yours carefully the first time. We also like to add walnuts. This is one of my all-time favorite desserts!

I would NOT put a teaspoon of salt, Diamond National or any other kind, in this cake. For some reason the Times cooking section is obsessed with kosher salt and seems to require it in every recipe.

This was terrible. Sprinkling the dry topping ingredients and then pouring boiling water on them failed to dissolve the dry stuff. Much better to simply dissolve the dry topping ingredients in the boiling water before pouring on the batter. The cake texture was mealy, dense and ugly as sin. Much better to mix the batter separately, pour into the cooking dish, and smooth. The flavour was gross. Much better to use the recipe in Not Your Mother's Slow Cooker Cookbook.

I made this just as written. It tastes way, way, way too salty. The predominant flavor is salt followed by chocolate. I'm going to try it again and cut the salt in the cake portion to 1/4 teaspoon. Combined with the topping, the dish would then have 1/2 teaspoon salt total, which seems more normal for a cake of this size.