Quick Microwave Chocolate Cake

I LOVE how easy and quick this Microwave Chocolate Cake is! I can't believe that I baked a whole Chocolate Cake in the microwave for just 7 minutes—A WHOLE CHOCOLATE CAKE!!

I made this recipe with simple ingredients and topped it with chocolate ganache. It is moist, fluffy, and chocolaty—and no oven preheating is needed!

Quick Chocolate Cake In The Microwave

I am a chocolate lover! And I really enjoyed this 7-minute chocolate cake; it has the most delicious chocolatey taste I have ever tasted.

This is such a simple yet rich chocolate cake that you can serve on so many occasions. A few decorations here and there will already make the cake festive enough for a party!

The most common question I get asked is, what is the best cake pan to use in the microwave?

Well, for this recipe I used a glass microwave-safe pan, you may also use a silicone cake mold, or you can even disrepute the cake batter between 4 microwave-safe mugs.

What'll Need

"See the recipe card below for more information about the ingredients and quantities."

Oil. I use sunflower oil for a light and fluffy cake texture. Coconut oil and vegetable oil work fine too.

Caster Sugar. Caster Sugar dissolves quickly, so using this as a sweetener in highly recommended.

Flour. I use all purpose flour (Plain Flour) in making this cake.

Cocoa Powder. I prefer unsweetened cocoa powder for intense chocolate flavor.

Baking Powder. It is a great leavening agent for this simple cake recipe. It prevents your cake from becoming too dense and rock-hard.

Eggs. I use 2 large eggs.

Vanilla Extract. It improves the flavor.

Chocolate Sprinkles. I add chocolate sprinkles to decorate my microwave cake in the simplest way possible; it will give some crunch to the texture, too!

For The Chocolate Ganache, I use dark chocolate and heavy cream.

Tip: You can use milk instead of double cream, but the ganache may be not as rich. You can also use dairy-free milk such as soy milk, oat milk or almond milk.

How to Make Microwave Chocolate Cake

One: Line 22 cm microwave-safe pan with parchment paper.

Two: In a bowl, mix (dry ingredients) sugar, cocoa powder, flour and baking powder.

Three: Whisk in (wet ingredients) oil, vanilla extract, eggs and hot water until combined.

Four: Pour the cake batter into the cake pan and microwave on full power (800 watts) for about 7 minutes.

Five: After that, check if the cake is fully cooked by poking a toothpick into the middle of the cake, if it comes out clean, the cake is ready.

Six: Allow the cake to cool completely on a cooling rack.

Seven: To make the ganache: In a small bowl, add the chocolate and the cream and microwave for about 1-2 minutes, stirring every 30 seconds until melted.

Eight: Spread the ganache on top of the cooled cake and scatter with the sprinkles.

Top Tips!

• You can pour the batter into 4 large microwave safe mugs if you like. Enjoy it mug cake-style!
• When cooking the cake in the microwave, make sure to use a microwave-safe pan to prevent any accidents.
• Be sure to mix the batter thoroughly to ensure that all the ingredients are evenly distributed.
• You can use milk chocolate, white chocolate, or even unsweetened chocolate, depending on your preference.
• Topping options: Top your microwave cake with caramel sauce, cream cheese frosting, and chocolate hazelnut spread, or just sprinkle some powdered sugar on top.
• I store the leftover cake in an airtight container in the refrigerator for up to 3-4 days.

More Easy Cake Recipes

Here are some other cake recipes I think you may love:

• Lemon Victoria sponge
• Jam and Coconut Cake
• Orange Drizzle Cake
• Naked Chocolate Cake
• Hazelnut Cake
• Cherry Cake Recipe
• Pandan Cake

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