- 100ml sunflower oil, plus extra for pan
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 is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 large eggs
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
Chocolate as we know it in pressed…
For the chocolate ganache
- 100g dark chocolate, broken into pieces
- 5 tbsp double cream
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 until combined.
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.