Microwave chocolate cake

Microwave chocolate cake

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(24 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 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
    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


  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.

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Comments, questions and tips

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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.
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.
13th Apr, 2013
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.
15th Mar, 2013
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.
11th Dec, 2012
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!
24th Nov, 2012
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...
5th Oct, 2012
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.
23rd Sep, 2012
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!
1st Sep, 2012
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!
30th Aug, 2012
anyone know how to make this less dry?????


24th Dec, 2013
you can make it without vanilla essence, but vanilla essence improves the taste of the cake


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