Microwave Chocolate Cake Recipe
Quick and Easy Chocolate Cake Which Bakes in Five Minutes
May 25, 2009
A delicious, spongy cake, which never fails and can be baked as cupcakes without altering the recipe.
Summer is on the way and children invite friends over more frequently - often at little or no notice to their mothers. The spur of the moment barbeque invitation from friend should not result in a panic attack as to what to bring. Working mothers will find this recipe especially useful for those unexpected times she must contribute to the children's class projects and time is of the essence.
This recipe is versatile, quick and easy and will never fail to attract compliments and feed the hungry mouths while exerting little effort on the cook. Never has baking a delicious chocolate cake been so easy or quick.
Quick Microwave Chocolate Cake Recipe
Ingredients
- 4 Large eggs
- 375 ml Castor Sugar
- 500 ml White Cake Flour
- 50 ml Cacao
- 3 ml Salt
- 10 ml Baking Powder
- 5 ml Vanilla or Rum Essence
- 375 ml Milk
- 25 ml Butter / Margarien
Method
- Heat butter/ margarine in microwave until melted. Do not overheat the butter to the point of spattering.
- Add the milk and microwave butter/margarine and milk for 5 minutes or until it boils. Check constantly to avoid the milk from boiling over.
- Do not separate white and yolk of eggs and beat for three minutes with an electric mixer.
- Slowly add the castor sugar to the beaten eggs and keep beating the mixture until it reaches a light and fluffy texture. The sugar should be completely dissolved.
- Sieve the cake flour, salt and cacao together until well mixed.
- Gently fold the flour mixture into the beaten eggs and castor sugar with a wooden spoon. Do not beat the cake mixture again with an electric mixer.
- Sprinkle the baking powder over and stir gently with a wooden spoon.
- Line two microwave-oven- safe pans with waxed kitchen paper. The dishes may also be greased to allow for easier emptying after baking. If nothing else is available, 2-liter ice cream buckets works just as well.
- Divide the dough evenly into the two pans and bake each for 5 minutes on High power.
- When the sides of the cake draw away from the edges, the cake is done.
- Leave the baked cake in the cake pans for another five minutes and empty on a cooling rack.
- When cooled, top with melted chocolate or icing sugar.
Variations
- Do not add cacao for a delicious sponge cake.
- Add 20 ml of orange or lemon rind to the mixture for a delicious sweet and sour chocolate cake.
- Pour the mixture into a microwave cupcake tray lined with cupcake paper. Fill each cupcake only one third of the way and bake for five minutes each.
The copyright of the article Microwave Chocolate Cake Recipe in Baking/Decorating Cakes is owned by Yolande Pienaar. Permission to republish Microwave Chocolate Cake Recipe in print or online must be granted by the author in writing.
