Grease a 22cm silicone microwaveable
cake pan with a little oil and place a circle
of baking parchment in the bottom.
Mix sugar, flour, cocoa and baking
powder in a bowl. In a jug, whisk the
oil, eggs, vanilla and 100ml hot water
Add liquid ingredients to
the dry ingredients and mix
thoroughly until you have a
lump-free batter. Pour mixture
into the cake pan and gently
tap to pop any air bubbles.
Cover with cling film.
Microwave on Full power
(800 watts) for 7 mins. Remove
and check if the cake is cooked by
poking a skewer into the middle: if
it comes out clean it is ready. Allow
cake to stand for 5 mins, then remove
cling film and turn out onto a cooling rack.
For the ganache, melt the chocolate on
Half power (600 watts) for approximately
2 mins, stirring every 30 secs until
melted. Add the cream and mix
thoroughly until smooth and glossy.
Once the cake is cool, spread over
the ganache and scatter with the
sprinkles. The cake will keep for up
to 3 days in an airtight container.