Microwave chocolate cake

Microwave chocolate cake

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(14 ratings)

Prep: 5 mins Cook: 10 mins


Serves 10
Edwina Hanslo's delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums!

Nutrition and extra info

Nutrition: per serving

  • kcal364
  • fat23g
  • saturates9g
  • carbs34g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.5g
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  • 100ml sunflower oil, plus extra for pan
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 175g caster sugar
  • 140g plain flour
  • 3 tbsp cocoa
  • 3 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla essence



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • chocolate sprinkles, to serve

For the chocolate ganache

  • 100g dark chocolate, broken into pieces
  • 5 tbsp double cream


  1. Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.

  2. Mix sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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Comments, questions and tips

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Comments (29)

loombandmaker10's picture

This cake is awesome! I made it for my daughter's 11th Birthday, and it went down a treat. Lush.

kruntul's picture

I really like this recipe. I have changed slight change in quantity... And baked in microwave. It was my first cake and went hit. Thanks.

anniska's picture

Read all the comment and was a little worried but made it anyway. Only cooked it for 5 minutes and it came out really well. The centre seemed a little undercooked but by the time I had made the granach it was absolutely fine. I made the topping with milk and dark chocolate and added a couple of dessert spoons of half fat creme fraiche and a few drops of vanilla and it was delicious. Still good the next day and it's not dry at all, and it's very light.

tj780's picture

worst chocolate cake recipe ever. was a complete waste of all ingredients ! would not at all recommend. dry with excess baking powder component. was just not edible. have made better cakes in the past. highly disappointed.

loombandmaker10's picture

I made it with self-raising flour instead of baking powder, and only 70g of sugar as I was using hot chocolate powder. (And I get heart burn) and maybe you cooked it wrong, I say mess around with the recipe until you get it write. (Sorry about spelling!)

Fashionista22's picture

thxs a lot for this ill try it :)

Fashionista22's picture

thxs a lot for this ill try it

miriell's picture

I have made this microwave chocolate several times and like a few of them the 1st one was not good, too dry like everyone says. But I readjusted the recipe and added more flavour. I also used light brown sugar and muscavado sugar and think the latter is better. I also add a little extra flavouring and I made it for a special occasion and added a spoon of brandy which really brought out the flavour. I also only cook it for 5 mins not 7 as 7 is far too long and overcooks it. I also cook it in silicone baking dish and use another instead of cling film to cover, that way it comes out neater. Be sure to spray the dish well. I use cooking oil spray and line it with parchment paper. I use a bar of 70% dark chocolate mixed with the double cream to coat as I find it gives it a rich flavoured topping. Its a big hit with everyone that's tried it.

puncturedbicycle's picture

I've used other microwave cake recipes and have been happy with all of them, but chose to use this one instead because many recipes are cake-in-a-cup and I get tired of scaling them up to a larger size for more than one person.
This was revolting. It was dry in the centre and uncooked around the edges, tough like polystyrene in places and sugary without being chocolatey. After cooking half (reducing the cooking time accordingly) and tasting it, I added an additional 1.5T each of cocoa and oil, which improved it a little, but I wouldn't bother with this recipe again.

emilystewart's picture

I made this cake yesterday but firgot to buy sunfliwer oil. I used rapeseed oil instead wich I found worked just as well but only needed six minutes in the microwave. It was a little dry and so instead of the ganash suggested I used chocolate butter cream which made it less dry. Overall it is a good recipe but if I do it again I would tweak it a little.

k8ty-b's picture

This worked very well, just really enjoyed it for afternoon tea!
My microwave is Category E that is 1000W so I cooked it for just 6 min in a Pyrex/pyroflam round dish
IF you found your CAKE TOO DRY cook at lower power or shorter time. It may not look cooked but after standing the top dries off.

claudiar23's picture

by far the worst chocolate cake i've had in ages, keeping in mind the fact that i have a chocolate-crazed 5 year old at home who loves baking!

munalee's picture

just loved the cake... thank u for this wonderful recipe.. i made it in my 1st anniversary and everyone said it was fabulous... :)
bt i faced a problem .. the up layer of my cake was very hard bt the sides and inside it was soft...

editahawkins's picture

Fab recipe, comes out perfect every time, BUT I cook it for 5, maybe 5 1/2 minutes in the microwave. Any longer than that and it comes out too dry.

bontiaraj's picture

jus tried it, it turned very soft and yes a bit fry, will have to soak in soem sugar syrup and layer it with chocolate ganache! it s def a pass on recipe! thanks a ton, bbc good food!

i-love-toffee's picture

To everyone asking how to make it less dry - usually with micro cake you can add a splash of milk to sort that out. Or cook for slightly less time. Or both. Never tried this particular recipe though, but it's worked with others!
Or add moisture with a choc sauce - chuck 2 tbsp cocoa, 2 tbsp milk, 4 tbsp butter and 1/2 cup of sugar in a pan and let it dissolve and then bubble for a couple of mins to make a glossy sauce and pour that over the cake instead of the ganache. It'll set a bit to make a thick choccy layer. Looks dark and smooth and shiny, and it's easier than a ganache I think!

graceemma's picture

anyone know how to make this less dry?????

bess2001's picture

this was a nice easy recipe, but again my cake was way too dry ... has anyone got any suggestions ???

nanz99's picture

Quick and easy! But mine was way too dry! Think my microwave power setting was far too high!:(


Questions (11)

loombandmaker10's picture

If I add a cup of Earl-Grey tea, and take away the cocoa powder, will I have an Earl-Grey tea cake? Please help, I need this for a birthday! And I only have my microwave, I can't use my oven, so I need to use this recipe,

goodfoodteam's picture

Yes, although we haven’t tested this using tea so cannot guarantee perfect results we think that it should work, if you use 100ml of tea and add 3 tbsp flour to replace the cocoa. The flavour might be a little lacking so you could add some spice or grated orange zest. Let us know how you get on. 

Pline's picture

if I double the ingredients how long does it need to cook in an 800w microwave. my silicon cake mould is larger .

loombandmaker10's picture

Well, I find double the recipe, double the cook time.

Pline's picture

I want to double the quantity as I am Making this cake for a friends farewell do. I have made it several times cooking for 6mins then testing. comes out good every time, and have kept it sometimes for several days without it drying out. If I double the ingredient quantity how long should I cook it for please? my microwave is 800w.

kruntul's picture

If I don't add cocoa, will it become vanilla cake?

loombandmaker10's picture

Try it.

goodfoodteam's picture

Hi there, thanks for getting in touch. Yes, you can make it a plain cake instead, but make sure you add an extra 2 tbsp plain flour to replace the cocoa powder. Hope it turns out nicely!

BBC Good Food team

Fashionista22's picture

do u have to use vanilla essence cant u make chocolate cake without vanilla essence or is it needed?

goodfoodteam's picture

Hi there, thanks for your question. Yes, you could leave out the vanilla but it does improve the taste of the cake. Let us know how it turns out. Thanks,

BBC Good Food team 

chocaholic2000's picture

you can make it without vanilla essence, but vanilla essence improves the taste of the cake

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