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!!
Quick Chocolate Cake In The Microwave
I am a chocolate lover, and I absolutely enjoyed this 7-minute chocolate cake! It has a moist, fluffy texture and an oh-so-delicious taste, plus no oven preheating is needed!
This is such a simple yet rich chocolate cake that you can serve on so many occasions or for 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.
I asked, what is the best cake pan to use in the microwave? For this recipe, I used a glass microwave-safe pan. You can also use a silicone cake mold or divide 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. 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.
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 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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Recipe
Quick Microwave Chocolate Cake
Equipment
- Microwave safe pan
Ingredients
- 140 g all purpose flour
- 160 g caster sugar
- 3 tablespoon cocoa powder
- 2 teaspoon baking powder
- 2 large eggs
- 100 ml sunflower oil
- 100 ml hot water
- 1 teaspoon vanilla extract
For the chocolate ganache
- 100 g dark chocolate , broken into pieces
- 5 tablespoon double cream
- 1 tablespoon chocolate sprinkles , optional
Instructions
- Line 22 cm microwave-safe pan with parchment paper.
- In a bowl, mix sugar, cocoa powder, flour and baking powder.140 g all purpose flour , 160 g caster sugar, 3 tablespoon cocoa powder, 2 teaspoon baking powder
- Whisk in oil, vanilla extract, eggs and hot water until combined.2 large eggs, 100 ml sunflower oil, 100 ml hot water, 1 teaspoon vanilla extract
- Pour the mixture into the cake pan and microwave on full power (800 watts) for about 7 minutes.
- 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.
- Allow the cake to cool completely on a cooling rack.
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.100 g dark chocolate, 5 tablespoon double cream
- Spread the ganache on top of the cooled cake and scatter with the sprinkles.1 tablespoon chocolate sprinkles
Angel says
Simple and delicious, I skipped the ganache, and it was super delicious.