An absolute disaster it was I tell you. I couldn’t find my gran’s 7 minute microwave chocolate cake recipe anywhere and not wanting to let Chantelle whom I had promised a cake for down, I did a quick look about on the Internet and turned up this pretty good alternative recipe for the one I used to make.
Naturally, in the interests of prosperity and information storage, I now share this new 7 minute microwave cake recipe with you my dear blog reader, just in case you were feeling just that little bit left out. :P
So here goes:
- 1 cup of sugar (or castor sugar)
- 1 cup of boiled water
- 1 cup of cake flour
- 45 ml of cocoa
- 45 ml of oil
- 12.5 ml of baking powder
- 5 ml of vanilla essence
- 2 eggs
- a pinch of salt
- Spray with non-stick or grease a microwave ring-cake pan.
- Beat the eggs together with the sugar and add the oil and vanilla essence into the mixture.
- Dissolve your cocoa in the boiled water.
- Mix together the cake flower, baking powder and salt.
- Add in the cocoa mixture and the egg mixture to the flour mixture, continuously beating the result until a smooth batter is obtained.
- Pour the smooth mixture into the ring pan and place in the microwave on high for between 6 and 7 minutes.
- If wet spots are detected after the mixture has finished cooking, you can microwave it for an additional minute or two. However, care needs to be taken to ensure that you don’t overcook the cake!
Once cooled. you can then move on to creating whatever icing you’re going to use for the job, though I usually like to stick with the plain old classic form of icing, namely taking 250 g of softened margarine and mixing it up with copious amounts of icing sugar with some vanilla essence and cocoa for flavour. But seriously, this last step is best left to your own machinations! :P