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!
Here is what you will need to serve 10-12
(Recipe adapted from BBC Good Food)
For the Cake
For the Frosting
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.
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.
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!
I hope you enjoyed the post my lovelies, until next time.
Liked this post? You’ll love my Chocolate Celebration Cake.
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!Close
Get a FREE e-cookbook with impressive, easy recipes | Plus my 5 Most Effective Tips to GUARANTEE Baking Success!