15-minute microwave chocolate cake

Nothing tastes as good as a chocolate… Except, perhaps, a chocolate cake. This one is

easy to make and therefore suitable for chefs with low to medium chocolate cake making skills.

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Tools:

 

  • Microwaveable cake pan
  • 2 bowls
  • Double boiler for melting the chocolate (you can improvise with two pots, one over the other)
  • Wooden spoons for stirring

 

Ingredients:

 

  • 100ml canola oil
  • 175g castor sugar
  • 140g flour
  • 3 tbsp cocoa powder
  • 3 tsp baking powder
  • 2 large eggs
  • 1 tsp vanilla essence
  • For ganache: 100g dark cooking chocolate and 5 tbsp cream

 

Method:

 

Step 1:
Grease a microwaveable cake pan.

 

Step 2:
Mix dry ingredients in one bowl.

 

Step 3:
Mix eggs, oil, vanilla essence, and 100 ml hot water in another bowl.

 

Step 4:
Combine dry and wet ingredients and mix to get a thick lump-free cake batter.

 

Step 5:
Pour batter into the pan, cover with microwave-safe cling wrap and microwave on high for about 7 minutes. Check for doneness (insert toothpick in the middle of the cake and see if it comes out more or less clean and dry). Let the cake cool completely.

 

Step 6:
Break the chocolate bar into small chunks and melt in a double boiler over very low heat. When the chocolate begins to melt, stir constantly until fully melted, at a temperature of about 45°C. Keep the chocolate away from water and steam, or it’ll seize. Take off the heat and cool the molten chocolate to about 30°C, stirring evenly. Then spread the chocolate all over the cooled cake. Decorate to your liking and serve!

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Comments

  1. I would never ever use a microwave for baking or cocking anymore. Did you learn nothing in the last 20 years about it!!!!!!!!!