Single-Serve Chocolate Fudge Puddle-Cake

Partake Members Only - Early Exclusive Release

What the heck is a Puddle Cake?

Let me break it down (because I may have made it up). A puddle cake is all about that irresistible contrast—a soft, tender cake with a gooey layer of fudgy topping that resembles a rich, chocolatey puddle. It’s like having the best of both worlds: a crumbly, cakey base paired with a decadent chocolate fudge that you can’t help but dig into. This unique treat takes the concept of a molten lava cake and gives it a fun, single-serve twist. Whether you’re new to this dessert or a seasoned chocoholic, the puddle cake promises a little indulgence that’s as satisfying as it is innovative.

Why single-serve? I’m busy!

I know you’re busy. You might be saying “why would I make 1 serving, when I can make 16 brownies at once?” Because if you’re trying to heal your relationship with sweets (learning how to eat a reasonable portion instead of consuming 1/2 the batch of brownies at once because you’re subsconsciously restricting them), you have just one job. That job is SET UP YOUR ENVIRONMENT TO BE KIND TO YOURSELF as you pursue your healed relationship. Don’t put yourself in the position of having to exhaust your willpower every time you pass the brownie pan. Take the time and make yourself a beautiful single serving to savor. You deserve it!

What Makes Single-Serve Desserts So Irresistible?

Single-serve desserts are a game-changer. They let you indulge in a delicious treat without the constant call to overdo it, making them ideal for anyone who’s healing their relationship with fun foods. Personally, I’ve found these mini desserts instrumental in my journey—I lost 100 lbs and have maintained that weight loss since 2018. Shifting away from making huge batches of baked goods (and nearly devouring them all) was key for me. Embracing portion-smart, full-sugar, full-fat, and utterly decadent treats allowed me to enjoy my favorite foods without ever feeling like I was falling off the wagon. It’s all about savoring a little bit of luxury that feels both indulgent and responsible.

How Else Can I Support My Weight Loss Goal?

Well, let me introduce myself! My name is Megan Gaul. I’m an online wellness coach specializing in weight-loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Book your free Journey-Day-1 coaching call

• Attend live Meal Planning classes every week, taught by yours-truly (join free here)

• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good

• Follow my instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie )

How Do I Create the Perfect Chocolate Fudge Puddle-Cake?

Here's a simple guide to whipping up this delightful dessert:

• Prepare the Topping: In a small bowl, mix 18g of brown or white sugar with 4g of unsweetened cocoa powder (Dutch-processed for a richer flavor is best) and a pinch of kosher salt. Set it aside.

• Melt the Butter: Place 14g of salted butter in a small, microwave-safe glass dish (about 3x4x2 inches) and melt it in short bursts in the microwave.

• Mix the Batter: Stir in 10ml (2 tsp) of milk, cream, or water, ⅓ tsp of pure vanilla extract, and a pinch of instant coffee or espresso powder with 28g of brown or white sugar. Then add 21g of all-purpose flour (gluten-free measure-for-measure flour works perfectly too), 6g of Dutch-processed unsweetened cocoa powder, ¼ tsp of kosher salt, 1 pinch of baking powder, and ½ pinch of baking soda. Mix until smooth, and spread in an even layer.

• Assemble: Evenly sprinkle the topping over the batter, then pour 2 tbsp (30ml) of boiling water over the top—no stirring needed.

• Microwave: Cook on full power for 1½ to 2 minutes, stopping every 30 seconds to check that nothing is burning. The cake might still appear slightly wet, but it will thicken as it cools.

• Cool and Enjoy: Let your puddle-cake sit for a minute before indulging in that perfect balance of cakey crunch and gooey chocolate.

What Are the Best Tips to Ensure Success?

To guarantee your puddle-cake turns out just right, keep these tips in mind:

• Microwave Variations: Cooking times can differ between microwaves. Start with 1½ minutes and adjust as needed.

• Perfect Texture: Don’t worry if your cake looks a little underdone initially—it continues to set as it cools, giving you that ideal contrast between a crumbly base and a luscious, fudgy top.

• Safety First: Use a microwave-safe dish, handle with care when it’s hot, and pour boiling water cautiously.

• Flavor Enhancer: The hint of instant coffee subtly intensifies the chocolate flavor—don’t skip it!

If you're craving a rich chocolate dessert that won't derail your healthy lifestyle, you're in the right place. My Single-Serve Chocolate Fudge Puddle-Cake is a personal favorite—a 400-calorie indulgence made in just 2 minutes in the microwave. Perfect for dark chocoholics and anyone looking for a smart, portion-controlled treat, this recipe is all about balancing decadence with convenience.

Single-Serve Chocolate Fudge Puddle-Cakehttps://www.instagram.com/reel/DF_AxyuysgV/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==I can't be stopped.2025-02-12

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Single-Serve Chocolate Fudge Puddle-Cake - Exclusive Early Release for Partake Club Members

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Author: Megan Gaul from Partake Meal Planning

Prep time: 5 MinCook time: 2 MinTotal time: 7 Min

Enjoy my Single-Serve Chocolate Fudge Puddle-Cake—a decadent, 400-calorie, weight loss–friendly dessert made in just 2 minutes in the microwave. This quick, indulgent treat delivers the perfect mix of cakey crunch and gooey chocolate, ideal for dark chocoholics and anyone looking for a smart, portion-controlled dessert option.

Ingredients

Topping

• 18 g (1 1/2 tbsp) brown or white sugar
• 4 g (1 scant tbsp) unsweetened cocoa powder - Dutch-process cocoa powder makes it even deeper in flavor
• 1 pinch kosher salt

Cake Batter

• 14 g (1 tbsp) salted butter
• 10 ml (2 tsp) milk, cream, or water
• 1/4 tsp pure vanilla extract
• 1 pinch instant coffee or espresso powder
• 28 g (2 1/2 tbsp) brown or white sugar
• 21 g (2 tbsp plus 1 tsp) all-purpose flour
• 6 g (1 heaping tbsp) unsweetened cocoa powder
• 1/8 tsp kosher salt
• 1 pinch baking powder (smaller than 1/8 tsp)
• ½ pinch baking soda (less than the amount used for the baking soda)
• 2 tbsp (30 ml) boiling water

Instructions

1. Make the topping: In a small bowl, mix the sugar, cocoa powder, and salt. Set aside.
2. Melt the butter: Place the butter in a small, microwave-safe glass dish (the one I used is about 3x4x2 inches). Microwave in short bursts until melted.
3. Prepare the batter: Stir in the milk, vanilla, instant coffee, and sugar. Add the flour, cocoa powder, salt, baking powder, and baking soda. Mix gently until fully combined with no spots of flour or cocoa powder left dry. It will be a bit thick. Push the mixture gently into the corners so that it's a even layer of cake batter in the dish.
4. Assemble: Evenly sprinkle the prepared topping over the batter. Pour the boiling water over the top—do not stir.
5. Microwave: Cook on full power for 1½ to 2 minutes, stopping every 30 seconds to make sure there’s no burning smell from the sugar reaching too high a temperature. It will still look wet when done.
6. Cool and enjoy: Let sit for a minute before digging in—the mixture will thicken as it cools. It will be slightly cakey and crumbly-crunchy on the bottom, and gooey on the top. Best enjoyed warm!

Nutrition Facts

Calories

405

Fat

14.2 g

Sat. Fat

8.3 g

Carbs

69.8 g

Fiber

3.4 g

Net carbs

66.4 g

Sugar

45 g

Protein

3.7 g

Sodium

694.1 mg

Cholesterol

35.8 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.