Name: Quick Microwave Chocolate Cake
Prep time: 1 min
Cook time: 7 min
Total time: 8 min
Ingredients: 140 g all purpose flour; 160 g caster sugar; 3 tbsp cocoa powder; 2 tsp baking powder; 2 large eggs; 100 ml sunflower oil; 100 ml hot water; 1 tsp vanilla extract; 100 g dark chocolate (, broken into pieces); 5 tbsp double cream; 1 tbsp chocolate sprinkles (, optional)

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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!!

Microwave chocolate cake topped with chocolate ganache.

Quick Chocolate Cake In The Microwave

I am a chocolate lover, and I absolutely enjoyed this 7-minute chocolate cake! It's moist, fluffy, incredibly delicious, and requires no oven preheating.

This simple yet rich chocolate cake is perfect for any occasion or even just a quick dessert.

The cooking time may vary depending on your microwave's power. My microwave is 800 W, and it took exactly 7 minutes to thoroughly bake the cake. If your microwave is 1000 W, use a lower power setting to prevent overbaking.

When asked, What is the best cake pan to use in the microwave? I usually recommend a glass microwave-safe dish, as it distributes heat evenly. You can also use a silicone cake mold, which is microwave-safe. Another great option is to divide the cake batter between four microwave-safe mugs for easy, individual servings.

Eat microwave chocolate cake topped with chocolate ganache.

You'll Need

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

Oil. I use sunflower oil. Coconut oil and vegetable oil work fine too.

Caster Sugar. It dissolves quickly.

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.

Eggs. I use 2 large eggs, at room temperature.

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.

Mix all the dry ingredients, add in the wet ingredients.

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.

Mix then pour the batter into a microwave safe pan.

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.

Microwave the chocolate and cream to make ganache.

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.

Microwave chocolate cake slice topped with chocolate ganache.

Top Tips!

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.