Microwave Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
175g/6oz caster sugar175g/6oz soft tub margarine or softened butter3 eggs175g/6oz self-raising flourpinch salt75g/3oz cocoa powder150ml/5fl oz milk
1. Cream the caster sugar and soft tub margarine or softened butter together in a large bown using a wooden spoon or electric beater, until the mixture becomes light and fluffy.
2. Add the eggs to the creamed mixture, adding them one at a time. Beat the mixture well with a wooden spoon or electric beater after each addition to ensure the eggs are well blended.
3. Sift together the flour, salt and cocoa powder. Using a spatula or metal spoon, fold the sifted ingredients into the creamed mixture, a little at a time, alternately with the milk, until completely combined.
4. Pour the mixture into a greased 2L / 3.5pt microwave cake ring mould (or use a glass bowl and stand a straight-sided glass or jar, open end up, in the middle of the bowl). Grease bowl and glass (if using one). Smooth the surface of the mixture with the back of a spoon or a knife until quite even.
5. Microwave at 100% High for 8 and half to 10 mins. Leave to stand for 10 mins, then loosen edges with a knife and turn out to cool on a rack.
*I iced mine with the usual icing and topped with strawberry slices which are not included in nutrition calculator, but it would be worth looking up some low sugar or fat icings, or even coat with some whipped light cream to prevent extra calories.
HOW TO MAKE CHOCOLATE CAKE USING CAKE MIX IN THE MICROWAVE
2 packets chocolate cake mix with any adde ingredients according to manufacturer's instructions.
+ 60ml/4tbls extra milk.
Cook per instructions on packet.
Recipe and guide were taken from a microwave cooking cookbook from the 80's when microwave cooking first came about and was unsure if full power then would be the same as now as they were 650W back then and now micro's can be 800W but I tried it in mine which is less than a yr old and worked a treat. Was well risen and moist, but each micro is different. You may have to experiment a little.
Good luck!
Number of Servings: 8
Recipe submitted by SparkPeople user CARENHARRINGTON.
2. Add the eggs to the creamed mixture, adding them one at a time. Beat the mixture well with a wooden spoon or electric beater after each addition to ensure the eggs are well blended.
3. Sift together the flour, salt and cocoa powder. Using a spatula or metal spoon, fold the sifted ingredients into the creamed mixture, a little at a time, alternately with the milk, until completely combined.
4. Pour the mixture into a greased 2L / 3.5pt microwave cake ring mould (or use a glass bowl and stand a straight-sided glass or jar, open end up, in the middle of the bowl). Grease bowl and glass (if using one). Smooth the surface of the mixture with the back of a spoon or a knife until quite even.
5. Microwave at 100% High for 8 and half to 10 mins. Leave to stand for 10 mins, then loosen edges with a knife and turn out to cool on a rack.
*I iced mine with the usual icing and topped with strawberry slices which are not included in nutrition calculator, but it would be worth looking up some low sugar or fat icings, or even coat with some whipped light cream to prevent extra calories.
HOW TO MAKE CHOCOLATE CAKE USING CAKE MIX IN THE MICROWAVE
2 packets chocolate cake mix with any adde ingredients according to manufacturer's instructions.
+ 60ml/4tbls extra milk.
Cook per instructions on packet.
Recipe and guide were taken from a microwave cooking cookbook from the 80's when microwave cooking first came about and was unsure if full power then would be the same as now as they were 650W back then and now micro's can be 800W but I tried it in mine which is less than a yr old and worked a treat. Was well risen and moist, but each micro is different. You may have to experiment a little.
Good luck!
Number of Servings: 8
Recipe submitted by SparkPeople user CARENHARRINGTON.
Nutritional Info Amount Per Serving
- Calories: 382.3
- Total Fat: 21.8 g
- Cholesterol: 100.9 mg
- Sodium: 434.0 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 3.1 g
- Protein: 7.1 g
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