Nothing tastes as good as a chocolate… Except, perhaps, a chocolate cake. This one is
easy to make and therefore suitable for chefs with low to medium chocolate cake making skills.
- Microwaveable cake pan
- 2 bowls
- Double boiler for melting the chocolate (you can improvise with two pots, one over the other)
- Wooden spoons for stirring
- 100ml canola oil
- 175g castor sugar
- 140g flour
- 3 tbsp cocoa powder
- 3 tsp baking powder
- 2 large eggs
- 1 tsp vanilla essence
- For ganache: 100g dark cooking chocolate and 5 tbsp cream
Grease a microwaveable cake pan.
Mix dry ingredients in one bowl.
Mix eggs, oil, vanilla essence, and 100 ml hot water in another bowl.
Combine dry and wet ingredients and mix to get a thick lump-free cake batter.
Pour batter into the pan, cover with microwave-safe cling wrap and microwave on high for about 7 minutes. Check for doneness (insert toothpick in the middle of the cake and see if it comes out more or less clean and dry). Let the cake cool completely.
Break the chocolate bar into small chunks and melt in a double boiler over very low heat. When the chocolate begins to melt, stir constantly until fully melted, at a temperature of about 45°C. Keep the chocolate away from water and steam, or it’ll seize. Take off the heat and cool the molten chocolate to about 30°C, stirring evenly. Then spread the chocolate all over the cooled cake. Decorate to your liking and serve!