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Ever needed cake in a hurry and just not had time on your side? You need this Amazing Emergency microwave chocolate cake in your life! With just 3-4 mins in the microwave per layer, you’ll be filling your face with cake in no time I promise. Surprisingly light and delicious, this is a weapon you need in your baking (not so ‘baking’) armoury!
This microwave chocolate cake is perfect when you need a celebration cake in a hurry. But if you only want to satisfy your cravings, you might prefer to make a smaller vanilla mug cake instead.
Did you know you can also make cakes in your air fryer too?! And they work SO well! Give this air fryer cake recipe a try and see for yourself.
Microwave cakes are fantastic. But if you’ve got the baking bug, and want to improve your skills and confidence – check out baking for beginners.
Emergency Microwave Chocolate Cake – Step by Step Picture Recipe
Here is what you will need to serve 10-12
Ingredients
For the cake
- 175g Golden Caster Sugar
- 140g Plain Flour
- 3 tbsp Cocoa Powder
- 3 tsp Baking Powder
- 100ml Boiling Water
- 100ml Sunflower Oil
- 2 Large Eggs
- 1 tsp Vanilla Extract
For the frosting
- 300g Icing Sugar
- 60g Cocoa Powder
- 120g Unsalted Butter, Room Temp
- 40ml Milk
- Sprinkles, To Decorate (Optional)
Essential Equipment
- 2 x 19cm (7.5″) Round Silicone Baking Pans
- Microwave
- Electric Stand Mixer or Large Bowl & Electric Hand Whisk
Cake instructions
First grease the 2 silicone baking pans with oil or butter and line the bases with baking paper. Set to one side.
Then tip the sugar into a large bowl and sift in the flour, cocoa powder and baking powder. Give it a good mix until everything is blended well.
Next, in a jug, beat together 100ml of boiling water, the oil, eggs and vanilla extract.
Then make a well in the centre of the dry ingredients and pour in the liquid. Using a rubber spatula, give it a good mix until it’s nice and smooth.
Next, divide the mixture evenly between the two prepared silicone pans. Gently tap to knock out any air bubbles.
Then place one into the microwave and cook on full power for 3 minutes. Test for doneness by poking a skewer or knife into the centre. If it comes out clean, it’s done. If there’s batter on it, pop back into the microwave in 20 second intervals until the skewer/knife comes out clean.
Immediately cover with cling film (to keep in the moisture) and allow to cool completely before decorating.
Repeat for the 2nd layer.
NOTE: My microwave is 800W. If yours is a higher power, reduce the cooking time. If it’s lower, increase it. Keep checking as above to see when it’s ready.
Frosting instructions
Either in an electric stand mixer or a large bowl with an electric hand whisk, beat together the icing sugar, cocoa powder and butter until sandy in texture.
Then pour in the milk and mix again for a couple of minutes until really smooth. Scrape down the sides of the bowl occasionally.
You may need a little more milk to achieve a nice spreadable consistency. Use your judgement but know this – you can always add more but you can’t take it out. Go easy.
Assembly instructions
When your cakes are cooled, carefully remove one layer from the pan and place onto a cake stand or serving dish.
Take just under half the frosting and plop it onto the top of the cake. Then spread it out roughly with a spatula.
Next, carefully remove the other layer from it’s pan and place onto the top.
Then dump on the remaining frosting and smooth out as much or as little as you like over the top. Neat or rustic, this Microwave Chocolate Cake will still taste delicious!
You can leave it as it is or decorate however you please. I decided to add some sprinkles to the edge but you could top with chocolate curls, marshmallows, Summer berries or anything that takes your fancy really!
Go on, take a good look at that. No one will ever believe this is a Microwave Chocolate Cake! I wasn’t convinced before I tried it for myself, but actually, when you see it rising, it’s a marvelously magical thing!
Yielding a surprisingly delicious cake that is much lighter than you’d imagine, this is probably the greatest invention since sliced bread. Also a pretty dangerous one too I admit… my waistline is not thanking me for this but hey, who am I to question my cake magic destiny?!
Store any leftover cake in an airtight container or covered cake stand and consume within 3 days.
If yours has turned out a little dry for any reason, simply put in a covered cake stand/large sealed tub along with 1 or 2 slices of bread and leave for a few hours. The cake will absorb the moisture from the bread and leave the bread dry. Seriously, I’m not even joking. I’ve tried it myself and it genuinely works!
CC
Sunday 2nd of May 2021
I love this recipe! I added 3 tsp of powdered coffee to the boiling water, makes for a flavourful cake.
Emma
Sunday 2nd of May 2021
Oooh adding coffee is a great idea! Brings out the lovely chocolate flavour without tasting like coffee. So glad you loved this :) Emma x
Bonnie Beightol
Sunday 28th of June 2020
Hello! I can’t wait to try this. One question: what is golden caster sugar?
Emma
Sunday 28th of June 2020
Hi Bonnie. Golden caster sugar is just like regular caster sugar (a superfine sugar) but with a slight caramel flavour to it. Emma x
Chido
Saturday 13th of June 2020
I tried this and nailed it. Thanks so much
Emma
Saturday 13th of June 2020
Hi Chido. I’m so happy this worked for you and that you enjoyed it! Thanks for sharing with me :) Emma x
R
Wednesday 27th of May 2020
eggs are not cooked in boiling water?
CC
Sunday 2nd of May 2021
@R, haha.... I was also worried that would happen, but it did not. Thank god!
Emma
Thursday 28th of May 2020
Hi. No the eggs aren't cooked in the boiling water as the other ingredients cool it down when they're added :) Emma x
Esme
Sunday 17th of May 2020
Great recipe. I was comparing this to a similar BBC Good Food Guide one, where the cake is cooked in 1 cake tin. Does your recipe result in a higher rise if you split the batter in 2 and bake them separately? Thanks
Emma
Sunday 17th of May 2020
Hi Esme. I wouldn’t say that it results in a higher rise, it’s more that I find it a lot of hassle slicing a cake in half neatly! I just think it’s easier to bake 2 instead, you’re guaranteed at least 2 nice flat surfaces then :) Emma x