Microwave Chocolate Pudding Cake

Ingredients:

• 3/4 cup premium flour
• 1 cup light brown sugar
• 0.5 cup cocoa powder
• 0.5 tsp of soda
• 2/3 cup sour milk or kefir
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• Vanilla ice cream, for serving

Preparation:

1. Spray the inside of an 8-inch, 2-quart ovenproof square pan with cooking spray.
2. In a large bowl, combine flour, 1/2 cup brown sugar, 1/4 cup cocoa powder, baking soda, and 1/2 teaspoon salt. Break up any large clumps of brown sugar with your fingers. Make a well in the center, add the soured milk and vegetable oil, and stir until evenly distributed. Transfer the batter to the prepared baking pan. Smooth the surface with a rubber spatula.
3. Pour 1 cup water into a microwave-safe measuring cup with a capacity of 2 cups or more. Heat on high power (100%) until steaming, 2 minutes on an 1100W microwave or 3 minutes on a 700W microwave. Add the remaining 1/2 cup brown sugar, 1/4 cup cocoa powder, vanilla extract, and 1/4 teaspoon salt and stir to dissolve the sugar. Pour the batter into the prepared baking dish. Do not overmix.
4. Microwave the cake at maximum power (100%) until the surface is almost completely set and feels dry to the touch, about 8 minutes in an 1100W or 700W oven. If the cake is slightly damp in the center, that's okay; it will finish cooking as it cools. Let it cool for at least 30 minutes.
5. When you cut into the cake, you'll find a gooey layer of chocolate pudding at the bottom; be sure to scoop a little pudding with each serving. Serve warm or cool with ice cream.