Easy Microwave Chocolate Cake

Submitted by: Laura

Rated: 4 out of 5 by 21 members
Cook Time: 2 Minutes

Prep Time: 6 Minutes

Ready In: 8 Minutes

Yields: 6 servings
"Whether you're craving chocolate cake at midnight or 3 PM, this made-in-minutes, fudgy microwave
version will satisfy your chocolate passions. Just have a fork ready."
INGREDIENTS:255 g butter, softened
300 g white sugar
6 egg
30 ml vanilla extract
355 ml milk
375 g all-purpose flour
65 g cocoa powder
7 g baking powder
6 g salt
DIRECTIONS:1. Spray a medium microwave-safe bowl with non-stick spray and set aside. In a
mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the
flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased
bowl.
2.
Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back
when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your
machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl
and plate upside down so the cake falls onto the plate.
Reviews:
01. Not sweet enough for my tastes. I simply added 1/2 cup of sugar and 1T of cocoa. The result was
a wonderful chocolaty cake with a great consistancy. Given the improvments I would change my rating
from 2 stars to 5 stars.
02. I made this recipe just a few minutes ago. I was searching for a quick cake to reward my husband
with and this really did the trick. I adjusted the sugar after reading previous reviews and instead put
just a little less than 3/4 cup. I didn't have any cocoa so I ended up making a yellow cake. I followed
the directions all the way through but added an additional minute to cooking because I'm in the
mountains. I also made a quick "chocolate" icing by putting about 3 tablespoons of nutella into a
microwave safe cup and heated for about 1 minute. I then added about a tablespoon of milk to the
nutella and stirred it up to make it easier to spread. Then I just spead the mixture on the top of the
cake. Delicious! Not bad for a microwave cake.

Top Ten Tips for the Best Cookies

Measure Flour Correctly!
This is the most important tip for any baker. Adding too much flour will make your baked goods tough
and dry. And be sure to not overwork the dough; mix just until the flour disappears. I was watching
Everyday Italian on the Food Network, a show that I love, and one of Giada's guests brought Starlight
Mint Cookies to a cookie exchange. I could tell by the look of the cookie when she broke it open that
too much flour was used; it was dry and hard.
Reduce Flour by 1/4 Cup
I like to reduce the flour amount in most cookie recipes by 1/4 cup to make the most tender cookies
that do not dry out even after several days. To be able to handle the dough, see the next tip:
Chill the Dough Before Baking
Chilling the dough helps softer doughs keep their shape and makes the dough easier to work with. I
find that chilling the dough improves the flavor and allows the dough to relax a bit.
Use a Silicone Rolling Pin

With this new rolling pin, you won't have to use as much flour when rolling out doughs and your
cookies will be more tender. You can also purchase a Marble Rolling Pin and chill it to keep the dough
cold while you're working with it. Or use a Rolling Pin Cover and Cloth. You won't have to use as much
flour with these cloth accessories. Rub flour into the rolling pin cover (also called a stockinette) and
the cloth that is placed on the work surface, and the dough won't stick. Using a combination of
powdered sugar and flour to dust the work surface will also help keep the cookies more tender. Also
think about purchasing Rolling Pin Rings that you wrap around the pin so your dough is an even
thickness and all the cookies bake at the same time.
Use an Oven Thermometer
Be sure that your oven is accurate with a thermometer, then bake cookies at a slightly lower temp.
The instructions for your stove or oven will tell you how to adjust the heat if necessary. I have a digital
oven, so when a recipe calls for a 350 degrees F oven, I set the temperature to 345 degrees F. This
small reduction in temperature ensures the cookies won't overbake and overbrown, especially on the
bottom. With each batch of cookies, the baking time will be reduced because of the increased
humidity in the oven from the cookies.
Soften Butter Properly
It's difficult to soften butter properly in a microwave oven; too often part of the butter melts, which
will change the structure of the cookies. Butter and sugar form the basic structure of the cookies; the
sugar cuts small air pockets into the butter, which are stabilized by the flour and filled with C02 from
the baking powder. Soften butter by letting it stand at room temperature for a couple of hours. You
can also grate the butter into a bowl, then it will soften in a few minutes.
Freeze Dough
Making and freezing doughs ahead of time not only is a great time saver, but it improves the texture
of the cookies. Icebox cookies are shaped into a log, wrapped, and chilled or frozen until it's time to
bake. You can form drop cookie dough into balls and freeze; bake from the frozen state, adding a few
minutes to the baking time. This technique also lets you make all the doughs one day, then take
another day for the fun part: baking and decorating!
Use Fresh Ingredients
Make sure that all of your ingredients are fresh. Buy new baking powder and baking soda, vanilla and
spices, flour and sugar. Most of us don't bake often during the year, and it's a good bet that your
ingredients are more than a year old. You're putting a lot of effort and heart into these cookies: start
with the best ingredients!
Baking Times
I set the timer for 2-3 minutes less than the cooking time called for in the recipe. I take the cookies
out of the oven just as they're beginning to look done because the residual heat from the cookie sheet
will continue to bake the cookies. Also, slightly underbaked cookies are more tender and moist.
Insulated Cookie Sheets and Cookie Scoops
I adore the insulated sheets my sister gave me for Christmas. One of the biggest problems with
delicate doughs is they can get too brown on the bottom. Insulated sheets prevent that so your
cookies turn out perfectly every time. And using cookie scoops means your cookies will all be exactly
the same size.
Now that you are a cookie expert, enjoy the time you spend in the kitchen with family and friends,
baking wonderful cookies.

Simple and Easy Eggless Cake

Ingredients:
Maida (Flour) - 2 1/2 cups
Butter or Ghee - 3 tablespoons
Milk - 1 cup (room temperature)
Seedless Dates - 1 cup, finely chopped and mixed with 1 tablespoon flour
Baking powder - 2 level tablespoon
Powdered Sugar - 2 cups
Walnuts, Aprictos - 1 cup
Vanilla essence - 2 teaspoon
Method:

Powder sugar. Add butter and blend for 2 minutes. Add milk at room temperature and blend for a
secong. Add curd and blend for another minute. Add dates, vanilla essence and blend for 2 seconds.
Add the sifted maida and baking powder mix and just blend to mix together.
Pour into a well greased cake pan and shake gently. Top that with chopped walnuts and apricots. Bake
in a heated oven at 190 degrees C for about 40 minutes.
When a nice smell starts coming in, insert a sharp knife into the cake; if the knife comes out in one
smooth motion without sticking, this means your cake is ready.
~~~~~~~~
Eggless Orange Cake
Ingredients
Powdered Sugar - 2 tumbler (very fine powder)
Milk - 1 cup
Maida - 3 cups
Refined Oil - 1/2 cup
Vanilla Essence - a few drops
Baking Powder - 1 tablespoon
Baking Soda - 1/4 teaspoons
Butter - 4 tablespoons (full)
Orange- 1
Method:
Sieve the maida with baking powder and baking soda atleast 4 times. Take the juice of orange do not
add water to this juice. Take oil, sugar, butter and beat it well with hand till it becomes light and fluffy.
To this mixture alternate maida and juice (cut and fold motion).
If the juice is over start adding milk. When the mixture is done it falls in folds.You can add cold water
if needed. Pour it in a greased baking dish and bake.
To make this cake in a cooker:
Baking in a Cooker: Heat the cooker for sometime. Keep the cake dish inside. Do not cover it and
cover the cooker with some other lid. Keep the flame sim and bake for 1 hour 5-15 mts.
~~~~~~~~
Eggless Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Method:
Preheat oven to 375F.Spray a small baking pan (812) with vegetable spray or Bakers Joy.Combine
dry ingredients directly in the pan. Mix all the wet ingredients. In a small bowl, combine remaining
ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar
rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake
with melted chocolate bits or swirls.

Pineapple Cake
Ingredients
1 Recipe Eggless Sponge Cake (using 1/2 tsp pineapple instead of vanilla essence

3-4 slices canned pineapple (or fresh)

8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar
Method
Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with
the syrup from canned pineapple (about 1 tbsp each half).
If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it
covered for 5 mins. Cool. Use as for canned.
Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it
forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration. Layer it over
the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen
out with a knife dipped in hot water.
Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.
Serves 6
Shelf Life 1 week (refrigerated)
Making time 45 mins (excluding sponge cake making time & chilling time)

No-Cook Biscuit Coco-Cake

Ingredients
350 gm glucose biscuits
1/2 cup drinking chocolate
1/4 cup icing sugar
1/8 cup Coca powder
1/2 tsp vanilla essence
1/2 cup butter (unsalted
1 cup milk
6" x 5" (approx) tray to make the cake
7" x 6" sheet of butter paper
Method
Make fine crumbs of 2-3 biscuits in a mixie keep aside. Sieve together the dry powder ingredients
twice.
Beat butter till soft in a bowl. Add sieved mix spoon by spoon to butter and mix well.
Beat again till shiny and light. Add essence and mix well. Keep aside. Take milk in a shallow plate.
Spread the butter paper sheet in the tray. Sprinkle a little of the crumbs all over it.
Take six biscuits. Dip one by one in the milk for a few second and place on sheet side by side. They
should form a rectangle.
Spread a layer of chocolate mixture carefully over the biscuits with a knife. Sprinkle some crubs over
it. Repeat the biscuit, coco, crumbs layers till all the biscuits are used up.
Cover the cake on top and sides with remaining.
Decorate with either white or chocolate icing as for sponge cakes and glace cherries or strawberries,
you may even use chocolate nuggets, ec. Chill for 2 hour before serving in the fridge.
Serves 8
Making Time 1/2 hour (excl setting time)
Shelf life 2 weeks (in the fridge)

Eggless Sponge Cake

Ingredients
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water
Method
Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.
Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by
spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins
to get too stiff.
[Stir the mixture in one direction only all the while. This will incorporate more air and make the cake
lighter].
Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix
gently till smooth.
Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not
be needed.
Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to
40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if
any. Or serve warm with tea.
Variations
a) Eggless chocolate Sponge Cake
Same as above except substitute coke or Thums up instead of soda. Replace 280 gms flour with 240
gms flour and 40 gm cocoa. Continue as above.
Makes a six round cake
Serves 6
Shelf life 1 week refrigerated)

Black Forest Cake

Ingredients
1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence
To make Cream icing
Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It should form soft peaks.
Fold in the sugar and essence. Mix gently. Put some icing in a icing gun leave the rest in the bowl.
Keep both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries
on each half. Allow to soak for 10 minutes.

Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a
few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over
and decorate with cherries.
Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)

Cake and Jelly Surprise

Ingredients
1 recipe eggless
sponge cake
1 packet strawberry jelly
10-15 fresh strawberries
2 cups water paper
15" x 6" strip of wax or thick butter paper 1/2 cup biscuits crumbled
Method
Slice the cake in 3 horizontal parts. Take a bowl in which the cake fits perfectly. (use the tin used for
baking the cake).
Place the butter paper strip all along the inside border vertically. Let the ends overlap. Place the lower
part of the cake into the tin keeping the butter paper strip up and around it.
Boil the water, add jelly crystals, stir and dissolve well. Put half the mixture in the fill to chill. When
thickened but not set, beat with a spoon and pour on to the layer of cake in the tin.
Sprinkle a third of the biscuits crumbs on it. Place the centre layer of cake on top.
Put in the chiller for jelly to set. Also place remaining jelly mixture in freezer to thicken save 1 tbsp for
top. Repeat as for above. Cover with top layer of cake. Pour the remaining jelly (1 tbsp) over it,
spread. Sprinkle remain crumbs, decorated with chopped strawberries. Chill for the topmost layer to
set.
To serve very carefully insert a wide spatula under the bottom layer. Hold the butter paper tight
around the cake and transfer to a cake plate. Carefully peel off butter paper. Serve immediately with
or without vanilla ice-cream.
Serves-6
Making time -1 hour (excluding cake baking time)
Shelf life -2 days in chiller.

Chocolate Mousse
Ingredients
3
2
8
4
1
2
3
6

tbsp cocoa powder

tbsp cornflour
tbsp sugar
cups milk
1/2 cups cream
tbsp sweetened whipped cream (chilled)
tsp gelatine
cherries (glaced, blanched, canned, fresh, any)

Method
Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it.
Do not stir. Keep aside.
Mix coco and cornflour in 1/2 cup milk.

Boil remaining milk with sugar, for 5 minutes.

Add cocoa paste gradually, stirring continuously.
Cool for 3-4 minutes. Cool a little.
Warm the soaked gelatine over very low flame, stirring. Do not boil.
Mix into the milk and stir. Chill till thick but not set.
Beat with hand beater till smooth. Gently mix in cream.
Pour in individual mousse cups. Set in freezer.
Once set transfer to fridge compartment.
15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.
Sprinkle a pinch of cocoa powder. Top with a cherry.
Transfer to freezer.
Serves: 6
Making time: 45 minutes (excluding setting time)
Shelflife: 1 day