ZERO-MESS CAKE: only one bowl, bakes in 5 MINUTES!
The Microwave Chocolate Cake is a simple recipe to bake a soft and irresistible chocolate cake in just 5 minutes using only one bowl and the microwave.
A tender, fragrant dessert perfect for breakfast, an afternoon snack, or a last-minute craving, made with a few simple ingredients you probably already have at home.
No oven, no special kitchen tools — just a spatula and the microwave-safe plate you will cook it in. Simply mix the ingredients and in only 5 minutes of cooking you’ll have a soft chocolate cake, slightly moist and irresistible.
This recipe uses the quick cooking power of the microwave and will give you a risen, super-indulgent dessert that will become a go-to for those times you want something homemade, quick and delicious.
All you need is a microwave and, of course, a baking dish that is microwave-safe (they are often included when you buy a microwave or can be found easily online). Set the microwave to 750/800 Watts and you’ll be amazed by the result.
Once out of the microwave, let it cool slightly, meanwhile prepare a dark or milk chocolate glaze, pour it over the cake and it will be ready to serve: soft, perfectly moist and irresistible.
A very quick chocolate cake, especially ideal in summer when you don’t feel like turning on the oven but still want a good slice of homemade cake.
So what are you waiting for? Save this recipe, weigh the ingredients and let’s make the Microwave Chocolate Cake together — baked in only 5 minutes!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Energy 517.44 (Kcal)
- Carbohydrates 59.57 (g) of which sugars 27.03 (g)
- Proteins 7.68 (g)
- Fat 31.47 (g) of which saturated 15.62 (g)of which unsaturated 8.70 (g)
- Fibers 7.28 (g)
- Sodium 11.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cups granulated sugar
- 1/2 cups unsweetened cocoa powder
- 6 tbsps butter (melted (about 90 g / 3.2 oz))
- 2 tsp baking powder
- 1.58 cups water (warm)
- 3.5 oz dark chocolate (75%)
- 1/3 cups heavy cream
Tools
- Microwave baking dish
- Spatula
- 1 Microwave oven
Steps
Put the dry ingredients in a bowl: flour, sugar, cocoa powder and baking powder, and stir with a spoon. Add the melted butter and the warm water and mix with a spatula until well combined, trying to avoid lumps.
Pour the batter directly into the microwave-safe baking dish, level it with a spatula to distribute evenly. Cook in the microwave at 750/800 Watts for about 5 minutes. Do the toothpick test. Remove from the microwave and let it cool slightly.
Meanwhile prepare the Chocolate Glaze for the topping. In a bowl break the dark chocolate, add the cream and melt in the microwave (about 1 minute should be enough). Let it cool slightly.
Pour the Chocolate Glaze directly over the cake and spread it evenly. Let the glaze set completely. Serve the Chocolate Cake optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
NOTES AND VARIATIONS
You can enrich the batter with dark chocolate chips if you like.
For the topping, if you don’t want the Chocolate Glaze you can simply dust the cake with powdered sugar or sprinkle with shredded coconut.
STORAGE
The Microwave Chocolate Cake can be stored at room temperature, covered with a cake dome, for up to 2 days.
