Moist 6-minute Eggless Chocolate Cake

Quick Microwave Eggless Chocolate Cake

Today’s recipe is as simple as it gets. Just 5 minutes to prepare the batter and another 5 to 6 minutes to make it or cook it in the microwave oven. Yes, that’s what we do, we cook the cake batter when we microwave it. We don’t bake a cake in a microwave oven, we make a cake.

Now often you’ll see people using the microwave oven in the convection mode while baking a cake and calling it a microwave cake. That’s nonsense. In the convection mode, your oven functions like a traditional oven where you have to set the temperature and the time. And the cake will be baked by the heating up of the air inside the oven. In the microwave mode there’s no question of setting any temperature. The cake batter will get cooked by the microwave energy generated. You just have to select the power level of the microwave energy.

This is a one-bowl, no-fuss, super-quick eggless chocolate cake. Not just that, it could perhaps be the moistest chocolate cake you’ve ever tasted. No exaggeration. Want to bake a birthday cake in a snap, or whip up a tasty cake to gift someone, then today’s 6-minute microwave chocolate cake is a highly recommended one.

Interested in another chocolate cake recipe with traditional baking? Do check it  out my delicious chocolate birthday cake.

Ingredients

1 cup (125g) maida (all purpose flour)

1 tsp baking powder

1 tsp baking soda

¼ cup + 3 tbsp (55g) cocoa powder

½ cup + 2 tbsp (130g) sugar

½ cup + 2 tbsp (150ml) warm water

½ cup (120ml) warm milk

1 tsp vinegar

¼ cup + 2 tbsp (90ml) oil

¼ tsp salt

Ganache

½ cup (90g) chopped chocolate

3 tbsp (50g) fresh cream

1 tsp butter

Procedure

1. Prepare a 7″ microwave safe cake mould by greasing the sides and bottom with butter or oil and lining the bottom with parchment paper.
2. Sift the maida, baking powder, baking soda, and cocoa powder. Add in the sugar and mix all the dry ingredients well.
3. To a mixing bowl, transfer the warm water, warm milk, vinegar, and oil. Mix all these wet ingredients well.
4. Mix the dry ingredients into the wet ingredients, using a whisk. Add the salt and whisk the batter again. The batter will be a little thinner than the batter prepared for traditional baking. (Pouring consistency batter.)
5. Pour the batter into the prepared cake mould. The depth of the batter should be less than half that of the cake mould.
6. Set the microwave oven to the highest power and set the timer for 4 minutes to begin with.
7. Increase the time first by around 1 minute and then by around 30 seconds at a time till the top of the cake is firm and feels dry to the touch and a skewer or toothpick inserted into the cake comes out clean.
8. The cooking time will depend on the wattage of the microwave oven. The higher the wattage, the lesser the cooing time. In my 1000W oven, my cake was done in 6 minutes.
9. You could enjoy the moist chocolate cake plain, or add a topping of chocolate ganache to it. To make the ganache, mix the milk cream and grated or chopped chocolate in a microwave safe bowl and microwave the mix for 30 seconds on full power. Take the bowl out of the microwave and whisk the cream and chocolate mix well. Add the butter and whisk again till you have a smooth and glossy ganache. Pour it over the cake when it is still warm.

Enjoy!