Microwave Chocolate Cake
Time used in this recipe are for 600-700 Watt Microwave Ovens. Increase the time for lower wattage ovens.
Total Steps
4
Ingredients
15
Tools Needed
9
Ingredients
- 1/2 teaspoon vanilla extract
- 2 tablespoon milk
- 1/4 cup cocoa
- 1 1/3 cup confectioners' sugar
- 3 tablespoon butter or margarine, softened(optional)
- 1 large egg egg
- 2 teaspoon vanilla extract
- 6 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup sugar
- 14 tablespoon unbleached all purpose flour
- 1/4 cup cocoa
- 2/3 cup hot water, divided
Instructions
Step 1
Grease a microwave-safe 7 1/4 X 2 1/4-inch or 8 X 1 1/2-inch round baking dish. Line the bottom of the dish with plastic wrap. In a small microwave-safe bowl, combine the 1/4 cup cocoa and 1/3 cup of the hot water. Microwave on HIGH (100%) until very hot and slightly thickened.
Step 2
In a medium bowl, combine the flour, sugar, baking soda, baking powder, and salt. Add the oil, the remaining 1/3 cup of hot water, egg, 2 teaspoons vanilla, and the chocolate mixture. Beat with a wire whisk for 40 to 50 strokes or until the batter is smooth and well blended. Pour the batter into the prepared pan. Microwave on HIGH (100%) without turning until the cake begins to pull away from the sides (some moist spots may remain but will disappear on standing). Let stand for 5 minutes, then invert onto a serving plate.
Step 3
Peel off the plastic wrap and cool completely. Frost with Easy Cocoa Frosting and garnish as desired.
Step 4
For the Easy Cocoa Frosting: In a small mixer bowl, combine all of the frosting ingredients (1/2 teaspoon vanilla extract, 2 tablespoons milk, 1/4 cup cocoa, 1 1/3 cup confectioners' sugar, and 3 tablespoons butter or margarine) and beat until the desired spreading consistency is reached.