Anyone who follows me on Instagram or Snapchat (@misssaib) will know that I love making this flop proof chocolate cake. What I absolutely adore about this recipe is that it takes 5 minutes to whip up and another 5 minutes in the microwave which makes it a go to dessert for a last minute invite. It is not only absolutely soft and chocolatey but tastes like any regular chocolate cake that you bake for an hour in the oven and if that’s not a win, then I don’t know what is!
You will need
- A microwave cake tin (I use two for this recipe but you can make one and just cut it in the middle)
- 4 large eggs
- 300g sugar
- 165g flour
- 75g cocoa
- 20ml baking powder
- pinch of salt
- 5ml vanilla essence
- 115g softened butter
- 190ml milk
Beat the sugar and butter until its soft and pale (this takes about 3 minutes). Add the eggs one at a time and beat a little before you add each one. Add the rest of the wet ingredients and then add the dry ingredients. I like to fold the dry ingredients in just so that I don’t choke on a cloud of cocoa powder.
Pour the mixture in the greased and lined microwaveable tins and put in the microwave for 4 minutes. If you are putting the mixture in all at once then put it in the microwave for around 8 -9 minutes.Once it looks like it is done, put the microwave off and bounce your finger on the top of the cake just to check. If it is still a bit wet then microwave it for another minute until its spongey and soft but not completely hard. Leave it in the microwave for a bit and then take it out and let it cool before turning it out of the tin and decorating!
- caramel with grated chocolate
- fresh cream topped with berries and dusted with cocoa powder
- a chocolate topping make with milk chocolate and nestle cream
- drizzled dark chocolate over the top
- icing sugar lightly dusted over