Microwave chocolate cake
- Good Food team
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Serves 10
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 3.9 out of 5.38 ratingsRate
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Edwina Hanslo's delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums
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Ingredients
Nutrition
Units:
MetricUS
-
100ml sunflower oil
plus extra for pan
-
175g caster sugar
-
140g plain flour
-
3 tbsp cocoa
-
3 tsp baking powder
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2 large eggs
-
1 tsp vanilla
essence
-
chocolate
sprinkles, to serve
For the chocolate ganache
-
100g dark chocolate
broken into pieces
-
5 tbsp double cream
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Nutrition: per serving
-
kcal364
-
fat23g
-
saturates9g
-
carbs34g
-
sugars24g
-
fibre1g
-
protein4g
-
salt0.5g
low
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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.
Recipe from Good Food magazine, March 2012
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A star rating of 3.9 out of 5.38 ratings
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