Microwave Chocolate Cake

Let me start first by saying that I never really believed in ‘cooking’ or ‘baking’ using a microwave oven. Whenever a friend would tell me she roasts veggies in the microwave or bakes a cake in it, I’m usually very skeptical about it, although I have never attempted it myself. Come quarantine and I found myself trying to find creative and easy ways to prepare food, and therefore, started experimenting with microwave cooking.

I got this recipe off YouTube and doubled it. Now the doubled version is my go-to quick and easy cake whenever the kids and I crave something sweet. Unlike other microwave “mug cakes”, this one has a very balanced sponge-like texture: not too fluffy and not moist. It’s enough to say that it gave me hope in microwave oven baking 🙂

Prep Time: 7 minutes

In a deep, round glass dish, mix the following ingredients:

Ingredients

8 tbsp all-purpose flour
8 tbsp granulated sugar
4 tbsp cocoa powder
2 tsp baking powder
6 tbsp vegetable oil
8 tbsp milk of choice
2 eggs

Instructions

Start by mixing the dry ingredients with a whisk: flour, sugar, baking powder and cocoa.
Add in the wet ingredients: oil, milk and eggs, and whisk well until you reach a smooth texture.
Pop in the microwave for 4 minutes (or a little more depending on the power of your microwave oven).
Your cake is ready to cut and eat!