Microwave chocolate cake

Microwave chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(24 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
Save to My Good Food
Please sign in or register to save recipes.

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 eggs
    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
    Chocolate

    Chocolate

    chok-o-let

    Chocolate as we know it in pressed

For the chocolate ganache

  • 100g dark chocolate, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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 the 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 the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the 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, the cake is ready. Allow the cake to stand for 5 mins, then remove the 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
karl21sleep
21st Mar, 2012
Fabulous recipe, never had it fail. I have used peppermint essence instead of vanilla. Equally as yummy, especially when you use mint flavoured chocolate for the ganache.
ooseymouroo
7th Mar, 2012
Microwave cake :) looks lush but does it taste nice?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?