15-minute microwave chocolate cake


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




Step 1:
Grease a microwaveable cake pan.


Step 2:
Mix dry ingredients in one bowl.


Step 3:
Mix eggs, oil, vanilla essence, and 100 ml hot water in another bowl.


Step 4:
Combine dry and wet ingredients and mix to get a thick lump-free cake batter.


Step 5:
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.


Step 6:
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!