Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Fitwaffle’s Microwave Chocolate Cake

If you ever find yourself without an oven or want to save energy and time while baking, this rich chocolate cake can be made in the microwave with minimal fuss.

Introduction

No one will ever know this cake was made in the microwave! It’s unbelievably soft and moist, topped with a rich chocolate ganache. If you want to make a cake, but don’t want to turn on the oven, this chocolate cake is perfect. Plus it’s so easy to make and you don’t even need any eggs.

Read more Read less

Ingredients

For the cake:
150g (1¼ cups) plain (all-purpose) flour, heat-treated (see page 13 of Fitwaffle's No-Bake Baking)
100g (½ cup) granulated sugar
60g (8 tbsp) cocoa powder
2 tsp baking powder
90g (6 tbsp) unsalted butter, melted or 6 tbsp vegetable oil
380ml (1⅔ cups) warm water
For the topping:
150g (5.25oz) dark chocolate, broken into pieces
150ml (⅔ cup) double (or heavy) cream

Essential kit

You will need a microwave.

Don't miss our spring eBook sale!

Method

FOR THE CAKE:

Grease and line a 18cm (7in) round microwave-safe cake mould with nonstick baking paper.

In a large mixing bowl, mix together the flour, granulated sugar, cocoa powder and baking powder using a balloon whisk until combined.

Pour in the melted butter or vegetable oil and warm water and beat until runny and smooth.

Pour the batter into your cake mould.

Microwave on medium heat for 5–6 minutes until a toothpick inserted into the centre of the cake comes out with a few moist crumbs on it. Check the cake about 1 minute before you think it’s cooked. If you overcook it, it can become dry and rubbery.

Leave to cool slightly, then flip it upside down onto a wire rack and remove the baking paper, then leave to cool completely.

FOR THE TOPPING:

Put the chocolate and cream into a microwave-safe jug or small mixing bowl and microwave on medium for 1 minute 20 seconds. Leave to stand for 1 minute, then stir gently until smooth and combined.

Transfer to a serving plate and pour the ganache over the cooled cake, letting it drip over the edges slightly, and smooth it out.

Let the ganache set at room temperature, then cut into 8 slices and serve. Enjoy!

Store in an airtight container in the refrigerator for up to 4 days. If eating the cake after it’s been in the refrigerator, leave at room temperature for at least 30 minutes before serving.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week