Low-calorie cocoa cake ready in just 2 minutes, perfect for breakfast and snacks without much guilt. It cooks in the microwave and can be enjoyed directly from the mold like a mug cake or cut like a cake. Try it because you won’t leave it anymore!
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.79 (Kcal)
- Carbohydrates 20.47 (g) of which sugars 7.22 (g)
- Proteins 7.78 (g)
- Fat 12.03 (g) of which saturated 2.64 (g)of which unsaturated 2.41 (g)
- Fibers 6.69 (g)
- Sodium 39.91 (mg)
Indicative values for a portion of 40 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 for Cocoa Cake
- 1 banana
- 1 egg
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 teaspoon honey (For a sweeter taste, add a few more teaspoons)
- 3/4 oz walnuts
- as needed chocolate chips
- as needed sunflower oil
Tools
- 1 Bowl
- 1 Fork
- 1 Sieve
- 1 Mold
Steps for Cocoa Cake
Cut a banana into a bowl and create a puree, then add an egg and mix the mixture.
Add a teaspoon of honey, but for those who want a sweeter taste, just add a few more teaspoons. Add the unsweetened cocoa and continue to mix the mixture.
When the mixture is nice and creamy, add the baking powder sifting it a little at a time.
Finally add the chopped walnuts, make sure they are well incorporated into the batter, take a microwave dish and grease it with a little sunflower oil.
Pour the cocoa cake batter into the dish, level it well, and sprinkle the entire surface with dark chocolate chips. Cook in the microwave on high power for 2 minutes and enjoy as you like… Enjoy your treat!
Cocoa Cake Storage and Variations
The cocoa cake keeps for 3/4 days at room temperature, walnuts can be replaced with your preferred nuts. If desired, dried red fruits can also be added.
FAQ (Questions and Answers)
Do unsweetened cocoa and dark chocolate make the taste too bitter?
Yes, the cake remains bitter and low-calorie, but if you prefer a sweeter taste, just add sweetened cocoa and milk chocolate chips. Remember though, that with added sugars it also becomes more caloric.
Can the cake be baked in the oven?
Yes, it can also be baked in the oven with a suitable mold at 340/355°F for about 20 minutes, but remember that it is indicative, always follow your oven’s instructions.
