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Microwave chocolate cake

Microwave chocolate cake

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Rating: 4 out of 5.31 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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

Nutrition: per serving
HighlightNutrientUnit
kcal364
fat23g
saturates9g
carbs34g
sugars24g
fibre1g
protein4g
low insalt0.5g
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Ingredients

For the chocolate ganache

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

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Overall rating

Rating: 4 out of 5.31 ratings
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