Eggless Chocolate Pudding Cake

Ingredients

• 60 gbutter
• 160 ml (⅔ cup)milk
• 150 g (1¼ cups)plain flour
• 100 g (½ cup)brown sugar
• 25 g (¼ cup)cocoa powder
• 2 tspbaking powder
• 110 gdark chocolate, roughly chopped
• 1 tspvanilla extract
• 60 g (½ cup)walnuts, roughly chopped
• 415 ml (1¾ cups)boiling water
• 67 g (⅓ cup)brown sugar
• 5 g (1 tbsp)cocoa powder

Instructions

1. 1

   Heat butter and milk

   Put the butter and milk in a microwave-safe bowl. Microwave on HIGH for 1 minute 30 seconds, until the butter has fully melted. If needed, heat for a further 15 seconds.

2. 2

   Mix the batter

   In a mixing bowl, lightly whisk together the flour, brown sugar, cocoa powder and baking powder. Add the chopped chocolate, walnuts and vanilla, then pour in the hot butter and milk mixture. Fold until combined and the chocolate has melted; a few remaining chunks are fine, as they will melt during cooking.

3. 3

   Fill the dish

   Transfer the batter to an 8-inch round microwave-safe dish and use a spatula to level the surface.

4. 4

   Make the sauce

   Whisk the boiling water, brown sugar and cocoa powder until no lumps remain. Pour the mixture over the cake batter in the dish.

5. 5

   Microwave the cake

   Microwave on MEDIUM (50%) for 11 minutes, or until a skewer inserted at the edge comes out clean.

6. 6

   Serve warm

   Serve with vanilla ice cream and dust with additional icing sugar or cocoa powder.

What is chocolate pudding cake?

Chocolate pudding cake is an American-style dessert that bakes into two textures: a cake-like top and a soft chocolate sauce underneath. This eggless version uses a pour-over mixture of boiling water, sugar and cocoa to create that self-saucing finish.

Microwaving makes it especially speedy, while chopped chocolate and walnuts add richness and texture to the batter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 364 calories, 6g protein, 48g carbs, 18g fat.

The flour and sugars provide most of the carbohydrates, while butter, dark chocolate and walnuts contribute much of the fat. Milk, chocolate and walnuts also add some protein. Serve with fruit alongside, or keep the ice cream portion modest if you want the pudding itself to take up less of the plate.

Why the batter works

Dry ingredients: Whisk the flour, brown sugar, cocoa and baking powder before adding liquid so they are evenly distributed.

Hot mixture: The warm butter and milk help soften the chopped chocolate as you fold the batter. A few pieces can remain, giving the finished cake pockets of melted chocolate.

Pouring on the sauce

Sauce mixture: Whisk the boiling water, brown sugar and cocoa until smooth before pouring it over the batter. Avoid stirring it into the cake layer; the separate layers are what allow the cake to cook above its sauce.

Microwave doneness cues

Check at the edge: After 11 minutes on MEDIUM (50%), insert a skewer into the edge of the cake layer. It should come out clean.

Keep the centre in mind: The middle stays softer because the sauce sits below the cake. The edge test is the cue specified for this recipe.

Timing and serving

Quick cooking: The recipe takes 16 minutes in total, so prepare the batter and sauce before starting the microwave stage.

To serve: Spoon the cake while warm so each portion includes both the cakey top and the chocolate sauce. Vanilla ice cream is a classic pairing; a dusting of icing sugar or cocoa powder adds a simple finish.

Choosing the chocolate and nuts

Dark chocolate: Roughly chop it so it can soften quickly when folded into the hot butter and milk.

Walnuts: Their pieces add a contrasting bite to the moist cake. Chop them roughly rather than finely so they remain noticeable.

Recipe notes & tips

• Use a microwave-safe bowl and dish, and make sure the cake dish is 8 inches round.
• Check that the butter has melted after the initial heating; add only the stated 15 seconds if it has not.
• Fold the hot milk mixture into the dry ingredients rather than beating the batter.
• Whisk the sauce until smooth before pouring it over the batter.
• Test the cake with a skewer at the edge, as directed, after 11 minutes.
• Serve soon after cooking so the sauce is warm and easy to spoon.

Variations

• Swap the nuts: Use roughly chopped pecans in place of the walnuts.
• Add a pinch of salt: Stir it into the dry ingredients to sharpen the chocolate flavour.
• Use milk chocolate: Replace some or all of the dark chocolate for a sweeter result.
• Add cinnamon: Whisk a little into the dry ingredients for a warm spice note.
• Serve with berries: Add fresh raspberries or sliced strawberries alongside the warm pudding.

Common mistakes to avoid

• Overheating the butter and milk: Check after 1 minute 30 seconds and use only the extra 15 seconds if needed.
• Leaving lumps in the sauce: Whisk the boiling-water mixture until smooth before pouring.
• Stirring in the sauce: Pour it over the batter without mixing the layers together.
• Using the centre for the skewer test: Check at the edge, where the cake layer is easier to assess.
• Serving it cold: Serve warm so the sauce remains soft and spoonable.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave until warmed through; the sauce may thicken as it cools.

Frequently asked questions