Quick cakes

Microwave chocolate cake

Prep:5 mins
Cook:10 mins

Serves 10

Nutrition per serving

  • kcal364
  • fat23g
  • saturates9g
  • carbs34g
  • sugars24g
  • fibre1g
  • protein4g
  • salt0.5g

Edwina Hanslo’s delicious and easy chocolate cake that has a smooth ganache is the ideal option for busy mothers.


  • 100ml sunflower oil and extra oil for pan
  • 175g of caster sugar
  • 140g plain flour
  • 3 tablespoons cocoa
  • 3 tsp baking soda
  • 2 large eggs
  • 1 tsp vanilla essence
  • Chocolate sprinkles to serve
  • 100g dark chocolate broken into pieces
  • 5 tbsp double cream


  1. Make sure to grease a microwave-safe silicone cake pan with a bit of oil. Place a circle of baking parchment at the bottom.
  2. Mix flour, sugar, baking powder, and cocoa in the bowl. In a jug, mix eggs, oil vanilla, and 100ml hot water to combine.
  3. Add the liquid ingredients to dry ingredients and mix well until you’ve got a smooth batter. Pour the batter into the cake pan, and then gently tap the pan to release all air bubbles. Cover with Cling film.
  4. Microwave on full Power (800 power) for 7 minutes. Take it off and verify that the cake has cooked by poking a wooden skewer into the middle. If it is clean, it is done. Let the cake stand for 5 minutes, after which take the cling film off and transfer it to the cooling rack.
  5. To make the ganache, melt the chocolate using Half the power (600 Watts) for 2 minutes and stir it every 30 seconds until it is completely melted. Add the cream, and blend thoroughly until it’s smooth and shiny.
  6. When the cake has cooled spread the ganache over the cake and sprinkle with the sprinkles. The cake will last until three days in an airtight container.

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