Microwave chocolate cake

Microwave chocolate cake

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(15 ratings)

Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 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
    Eggs

    Egg

    egg

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

  • 1 tsp vanilla essence
    Vanilla

    Vanilla

    van-ill-ah

    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

Method

  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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Suerose1000
11th Jan, 2017
5.05
I made this cake in a 900w microwave - cooked for 7mins and it turned out beautifully light & moist. I think the trick to stop it being too dry is to keep the cake covered with the clingfilm until it has cooled, this way the moisture that has condensed on the clingfilm is re absorbed into the cake.
loombandmaker10's picture
loombandmaker10
4th Jan, 2016
This cake is awesome! I made it for my daughter's 11th Birthday, and it went down a treat. Lush.
kruntul
26th Jan, 2014
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
20th Jan, 2014
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
31st Dec, 2013
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
loombandmaker10
4th Jan, 2016
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
29th Oct, 2013
thxs a lot for this ill try it :)
Fashionista22
29th Oct, 2013
thxs a lot for this ill try it
miriell
22nd Sep, 2013
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
29th Jun, 2013
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.

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loombandmaker10's picture
loombandmaker10
25th Mar, 2016
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, Thanks, Loombandmaker10
goodfoodteam's picture
goodfoodteam
20th May, 2016
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
10th Sep, 2015
3.8
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
loombandmaker10
5th Jan, 2016
Well, I find double the recipe, double the cook time.
Pline
10th Sep, 2015
3.8
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
26th Jan, 2014
If I don't add cocoa, will it become vanilla cake?
loombandmaker10's picture
loombandmaker10
5th Jan, 2016
Try it.
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
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
29th Oct, 2013
do u have to use vanilla essence cant u make chocolate cake without vanilla essence or is it needed?
goodfoodteam's picture
goodfoodteam
29th Jan, 2014
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 

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