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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Tools:

 

• 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

 

Ingredients:

 

• 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

 

Method:

 

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!