Gooey Chocolate Microwave Cake Recipes

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

Steps:

• Preheat oven to 200 degrees C.
• Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
• Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
• Combine all dry ingredients.
• Mix dry ingredients with the butter mixture.
• Pour batter into the prepared pan and bake for 20 minutes.
• If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
• Let cool.
• The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
• Serve with a dollop of whipped cream.

Steps:

• Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

Steps:

• Mix flour, sugar, 1 ounce cup cocoa powder, and salt together in a bowl. Add egg, milk, melted margarine, and vanilla extract. Stir well to combine and transfer to a large microwave-safe bowl with sides at least 2 inches high.
• Combine brown sugar and 1 ounce cocoa powder in a bowl. Sprinkle on top of the batter in the microwave-safe bowl. Pour warm water gently over the cake; use a fork to gently prick a few holes in the cake to allow water to seep in.
• Cook in the microwave on high power for 5 minutes. Serve with ice cream or custard.