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Chocolate cake in the microwave recipe

Chocolate cake in the microwave recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Mug cake

An easy chocolate mug cake made in the microwave. This will help to cheer you up on a rainy day! Chocolate chips or chocolate sprinkles are optional.

8 people made this

IngredientsServes: 1

  • 3 tablespoons self-raising flour
  • 3 tablespoons cocoa powder
  • 1 or 2 drops vanilla extract
  • 3 tablespoons caster sugar
  • 1 egg, beaten
  • 3 tablespoons milk
  • 3 tablespoons light vegetable oil
  • chocolate sprinkles (optional)

MethodPrep:3min ›Cook:3min ›Ready in:6min

  1. Place all the dry ingredients in a tall mug; mix well with a fork. Add beaten egg, milk and oil; stir well with a fork so you can reach the corners, then stir with a spoon.
  2. Add chocolate sprinkles if using; stir well.
  3. Cook in the microwave for 3 minutes and enjoy!

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Reviews & ratingsAverage global rating:(12)


Chocolate cake in the microwave recipe - Recipes

Looking for a sumptuous and spongy chocolate cake to celebrate special occasions? Then try this amazingly delicious 5-Minute Microwave Chocolate Cake recipe made with the goodness of chocolate. Just follow us through this step-by-step recipe and nail this amazing cake at home.

If you think making a chocolate cake is a daunting task, you are sure to be surprised! This easy cake can be prepared in just 5-minutes! So if you have forgotten to order a cake for your friend&rsquos birthday, make one on your own in just 5 minutes. You can decorate with cream, powdered sugar and nuts. You can also make this cake using whole wheat flour and jaggery to make it super healthy, it tastes equally good. So, whip up a yummy batter and make your high tea experince more amamzing with this recipe.

Courtesy: Uma Dawra

(Uma Dawra is a homemaker. As a mother, and as the wife of a bureaucrat, she stretches her imagination and culinary skills to come up with innovative, enticing meals for home and guests.)


Microwave Double Chocolate Cake Bowl

We love baking&hellipbut when it&rsquos 9 p.m. and a dessert craving strikes, we&rsquore not about to tear through our kitchen to make a chocolate cake. A microwave cake, on the other hand, we can get behind. This double chocolate cake bowl recipe, from Kelsey Preciado&rsquos Unbelievabowl Paleo, comes together in all of ten minutes&rsquo time. (Oh yeah, and it&rsquos Paleo.)

&ldquoNo need to wait for preheating or having your oven heat up your house,&rdquo she writes. &ldquoThis recipe uses cassava flour, which is made from a root and works well in Paleo baking.&rdquo

FYI, cassava flour is grain-free and has a slightly nutty flavor and a smooth texture (but it&rsquos nut-free), and it can be used as a one-to-one substitute for all-purpose flour. You can find it online or in the gluten-free baking aisle, but you could also use tapioca starch in a pinch (or AP flour if you&rsquore not Paleo).

Reprinted with permission fromUnbelievabowl Paleo by Kelsey Preciado, Page Street Publishing Co. 2020.

2 tsp (10ml) pure vanilla extract

¼ cup (60ml) melted coconut oil

¼ cup (60ml) pure maple syrup

½ cup (64g) cassava flour (see headnote)

¼ cup (25g) cacao powder or cocoa powder

¼ cup (57g) chocolate chips, plus more for garnish

Coconut whipped cream, non-dairy whipped cream or regular whipped cream, for serving

1. In a medium bowl, combine the eggs, vanilla, coconut oil, maple syrup and cashew butter. Add the cassava flour, cacao powder, baking powder, salt and chocolate chips and mix to combine.

2. Divide the batter among four small, microwave-safe bowls or mugs. Microwave the bowls one at a time for 1 minute 20 seconds. Top with coconut whipped cream and additional chocolate chips.

Note: Coconut whipped cream can be found in most health food stores or Trader Joe&rsquos, or you can use any dairy or non-dairy whipped cream you like.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.


Ingredients of Microwave Chocolate Cake

  • 100 gm cooking chocolate
  • 100 gm Brown sugar
  • 2 beaten egg
  • 2 teaspoon cocoa powder
  • 2 tablespoon icing sugar
  • 100 gm butter
  • 100 gm all purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 pinch salt

How to make Microwave Chocolate Cake

Step 1

Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom. add the chocolate, butter and sugar into a glass bowl.

Step 2

Place it in the microwave and cook on high power for 30 seconds or until melted.

Step 3

Add the remaining ingredients and mix well.

Step 4

Transfer it in the cake tin and microwave for 5 minutes or until just set. Allow it to cool.


Microwave 2 Min Chocolate Cake Recipe

Microwave cakes are so versatile, it can satisfy any sweet cravings at any time of the day even in mid night. Since this cake takes under 5 minutes to make from start to finish. This is the base recipe, you can customize it as per your liking. You can add nuts, dried fruits in it to make it more tasty.

Recently i bought few coffee mugs to add it to my collection. My microwave is broken, right now i am in my mom’s place. So i am making use of her microwave and making a bunch of microwave mug cakes. Yesterday few relatives and their kids dropped by, so i made few microwave mug cakes and brownies for them and they devoured it in a second.

I am planning to do few more microwave cakes like banana, carrot soon. So far i made this one, chocolate brownie and vanilla mug cake.

I had many mug cakes recipe on my blog and everything is delicious on its own way. One of my favourite cake is Nutella Mug Cake and it is Yum. It is one of the most popular cake on my blog.

This would seriously become a addictive recipe. It is super delicious, it needs just basic ingredients to make which you have already in your pantry. You can top it with whipped cream, vanilla icecream.


Microwave German Chocolate Cake

Spread frosting in the bottom of TupperWave 3-Quart Casserole with Cone, and up the sides of the cone.

Pour the prepared cake mix evenly into the Casserole (over the frosting).

Microwave uncovered 14 minutes (_____) at 100% power.

Remove from the microwave and let set for 10 minutes.

Place the TupperWaver Cover on the Casserole and invert. The cake will fall into the cover and be ready to serve.

NOTE: Cooking times are for a 700-watt oven. For best results with this and any other microwave recipe, please be sure to go to the Timing Section of Microwaving Tips for a complete explanation of timing in the microwave.

It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to. &mdashNorm Peterson, Arizona

My hubby keeps looking in the cookbook, and asks "when will you cook this recipe?" &mdashLori Hamby, Florida

Please note: We do not actually sell items directly from this site. Instead, we have done all the work to find the microwave information and products you are looking for on the Internet, and consolidated it here. When you click on a link for a product, you will be taken to the site that actually offers the product for sale. All links open in the same window, so to hold your place at this site, use CTRL-Enter to open a link in a new tab or window. In some instances, we earn a small commission from the site you visit. This is how we are compensated for the work we have done to bring the information to you. Thank you for supporting this site by making your purchases via the links you click here.


Chocolate Ganache for this Eggless Cake

1. Add the chocolate morsels to a bowl.

2. In a separate saucepan, heat cream until lukewarm.

3. Pour the cream over the chocolate and allow it to sit for about 6-7 minutes.

5. Whisk until all the chocolate has melted and mixed well with the cream.

6. Allow the ganache to rest in the fridge for about 5 minutes.

7. Spread the ganache over chocolate cake and serve. Or cut a wedge, sit back, and enjoy – what a better way to indulge yourself !

Can I store this cake in the fridge?

Sure you can refrigerate the finished cake. F inished cake will keep well in a covered container for about 3-4 days.

This cake can be frozen for up to 2 months.

Few other tips to consider!

  • Please do not open the microwave during the baking process. Let the cake bake in it’s desired time.
  • The cake will finish up beautifully in the desired time. Do not overcook this cake or it will become dry.


7 Minute Microwave Chocolate Cake Recipe Recipes 11 JAN 2010

An absolute disaster it was I tell you. I couldn’t find my gran’s 7 minute microwave chocolate cake recipe anywhere and not wanting to let Chantelle whom I had promised a cake for down, I did a quick look about on the Internet and turned up this pretty good alternative recipe for the one I used to make.

Naturally, in the interests of prosperity and information storage, I now share this new 7 minute microwave cake recipe with you my dear blog reader, just in case you were feeling just that little bit left out. :P

Ingredients:

  • 1 cup of sugar (or castor sugar)
  • 1 cup of boiled water
  • 1 cup of cake flour
  • 45 ml of cocoa
  • 45 ml of oil
  • 12.5 ml of baking powder
  • 5 ml of vanilla essence
  • 2 eggs
  • a pinch of salt
  • Spray with non-stick or grease a microwave ring-cake pan.
  • Beat the eggs together with the sugar and add the oil and vanilla essence into the mixture.
  • Dissolve your cocoa in the boiled water.
  • Mix together the cake flower, baking powder and salt.
  • Add in the cocoa mixture and the egg mixture to the flour mixture, continuously beating the result until a smooth batter is obtained.
  • Pour the smooth mixture into the ring pan and place in the microwave on high for between 6 and 7 minutes.
  • If wet spots are detected after the mixture has finished cooking, you can microwave it for an additional minute or two. However, care needs to be taken to ensure that you don’t overcook the cake!

Once cooled. you can then move on to creating whatever icing you’re going to use for the job, though I usually like to stick with the plain old classic form of icing, namely taking 250 g of softened margarine and mixing it up with copious amounts of icing sugar with some vanilla essence and cocoa for flavour. But seriously, this last step is best left to your own machinations! :P


Double Chocolate Pudding Cake

This double chocolate pudding cake is called double chocolate because it is a chocolate cake with oozy chocolate pudding inside, much like the boxed mixes you can buy but. The difference is this one is much, much better.

Believe it or not, it is a microwave cake recipe. The recipe was originally shared with Cookingnook.com visitors by by Marcia S from Toronto, Ontario, Canada.

She says “This is one favorite which my husband loves as it is a quick and easy dessert.”

Marcia got the recipe from a newspaper recipe competition. “Years back the St. Catharines Standard held a yearly cooking contest of which all the best cooks in the Region submitted their favourite recipes. They chose the best to print a special cookbook supplement and awarded great prizes which my friend and I won for 3 years running.”


10 Minute Chocolate Cake Recipe

When it comes to chocolate cake, I do not mess around. If I’m going to indulge in that many calories, it better taste amazing! I have tried numerous recipes for chocolate cake and my all time favorite chocolate cake recipe, Chocolate Bliss, takes a few hours to make from start to finish. It is well-worth the effort, but sometimes I want instant gratification that isn’t so labor intensive. So in my search for a homemade, from scratch, 10 minute chocolate cake recipe I have finally nailed it! I tweaked some existing recipes until it passed my picky palette review. This cake is moist, rich, delicious, and can be whipped up at the very last minute. Speaking of minutes, in all honesty this cake might take more like 20 minutes if you are searching your pantry for the necessary ingredients, stopping to break up an argument between the kids, doing a little dance around the kitchen while you mix, you know…as one does. But I fully trust that if you were in a race and had to get this cake on the table in 10 minutes, it could be done.

The beauty of this recipe is that you bake it in the microwave which is why it only takes 10 minutes total to make. Now before you say “awwwww heck naw”, remember that I am a chocolate cake snob. This is not your typical “cake in a mug” recipe that produces a gross pseudo-cake product. I would NOT pass along a recipe that tasted gross, or had a weird texture, or was otherwise sub-par. Granted, microwave ovens vary significantly in their cooking times, so I advise taking a cautious approach to the recommended baking time. My microwave is 1000 watts and 6 minutes is a perfect amount of time for my cake. (You will typically find the watts of your microwave listed on a sticker inside the door frame.) The very bottom center of my cake looks slightly wet and under-baked in the video but as it cools it always sets and does not taste too moist. If you bake it until the bottom (not top) center appears completely firm, you risk the edges of the cake becoming hard as a rock.

My other secret ingredient is coffee! Substituting coffee for the liquid ingredients in chocolate baked goods has always served me well. The coffee accentuates the chocolate flavor but isn’t detected by non-coffee lovers. They too will enjoy the richness of the cake and won’t notice that it’s coffee.

Take a look at this 1 minute video to see me bake this cake like a boss!

Here is the full recipe for you! Let me know if you try it, or if you have any questions. Enjoy!