How to make a chocolate cake in the microwave

Bake cakes quickly and easily in a microwave.

Baking cakes in a microwave is straightforward, and produces good results. Microwave cakes tend to dry out a little more than conventionally baked cakes, so you may need to experiment a little to perfect the cooking time in your own machine. Microwaved cakes can also rise a little unevenly, and will not brown on top. Microwaving is a great option when children are baking as it's safer than putting cakes into a hot oven, but remember that cakes will still be hot when removed. You will also need special bakeware -- silicon works well, but check the label to make sure it's microwave safe.

Things You'll Need

• 1/2 cup butter or margarine
• 1/2 cup sugar
• Mixing bowl
• 2 eggs
• Sieve
• 1 tbsp. cocoa
• 3/4 tsp. baking powder
• 1/2 cup all-purpose flour
• 3 tbsp. of water or milk
• Wooden spoon
• Microwave-safe bakeware
• Knife
• Oven gloves
• Cooking rack
• Chocolate frosting

Instructions

1. Place 1/2 cup butter and 1/2 cup sugar in a bowl and beat vigorously with a wooden spoon until pale and fluffy looking. Break two eggs into a bowl, and beat them in until combined. Put a sieve over the bowl, and add 1 tbsp. cocoa and 3/4 tsp. baking powder through the sieve. Sieve in 1/2 cup flour, a little at a time, beating after each addition. Tip in the water or milk until the mixture is of a dropping consistency (this means that a little mixture held on a spoon above the bowl will take a second to drop off). You may not need all the liquid.

2. Pour the batter into a cake mould. There is no need to grease the mould as in conventional baking. Smooth the top of the batter with a knife to give the cake a good chance of rising evenly. Uneven cakes usually correct themselves during the cooling process.

3. Microwave the cake for five minutes on full power. This timing assumes a 650 watt oven; if yours is different, you will need to adjust the timing accordingly. When finished, leave the cake to settle for at least 10 minutes. The cooking process will continue and the cake will even out during this time.

4. Remove the cake from the microwave using oven gloves, and turn it onto a cake rack for cooling. You can run a knife around the cake first to help remove it from the mould, but use a blunt knife as a sharp point may damage silicone bakeware.

5. Allow the cake to cool completely, then top with ready-made chocolate frosting. The cake will keep for two to three days in an airtight container. If freezing, freeze before adding the frosting.

Tips & Warnings

• Dry cakes can be rescued by filling them with butter cream or frosting.

• If you like, you can beat the ingredients together with a mechanical whisk or electric mixer. Cakes made in this way tend to rise more, as there is more air trapped in the batter.

• Take care when handling hot cake molds, and always use oven gloves.

References

• All Baking Recipes: Microwave Chocolate Cake Recipe
• MicrowaveWizard.com: Microwave Cake Recipes

Resources

• Which?: Microwaves: Baking Cakes in Your Microwave