5 minute Microwave Chocolate Cake For Two. (Eggless Recipe)
Make a quick and easy mini chocolate cake in a microwave in a bowl or a mug. This cake recipe makes a small batch for two persons. Simple and egg-free too.
I have used a 2-cup microwave-safe glass bowl to make this cake.
Grease the sides and base with oil and dust flour.
For the base, I use parchment paper for easy removal of cake.
All you have to do is whisk all dry ingredients together except sugar. No need for sifting this small batch.
In another bowl cream sugar and other liquid ingredients until smooth and sugar have melted.
Now whisk in the liquid and dry ingredients together. No need for any electric beater. A manual whisk or spoon is enough.
Add ¼ teaspoon water over the batter. Just let it sit on it, do not stir.
Place it in the bowl and microwave on HIGH for 2 minutes and 10 seconds.
Stop the microwave and check at a 2-minute mark.
The cake is done when the cake is losing the sides of the bowl and the top is springy to touch.
Insert a toothpick and if it comes out clean or with fewer crumbs ( not batter) then the cake is done.
If not microwave in 10 seconds interval.
Do not overcook the cake as it will become dry and rubbery.
You may dig in after 2 minutes or decide to decorate the cake.
If so let the cake cool in the pan for 10 minutes and then run a butter knife on the inner edges to loosen the cake.
Invert it on a plate.
If you want a two-layer cake as shown then double the recipe and divide the batter into two bowls.
Microwave one bowl at a time as directed.
You cannot put both bowls together as it will heat up unevenly in the microwave.
Let the cake cool completely before frosting and decorating.
Store it in the fridge until served.
Video
Notes
Pro tip when using a microwave to bake a cake -
A microwave tends to draw all the moisture out of the food you make.
My secret of making moist cakes in the microwave is to add few drops of water over the batter.
Do not stir. Jut let the layer sit over the batter.
This trick always works to keep the cake made in the microwave moist every time you make it.
It will avoid the cake to turn dry, hard or rubbery.
The above recipe is for one-layer cake.You may double the recipe for two-layer cake or increase the recipe for more servings.You can turn this recipe into a mug cake. Use a 12-14 oz mug or any glass bowl that is double the size of the batter.I have frosted this cake with my sturdy mascarpone frosting and fresh strawberries.Frosting and decoration ideas are given in the post so just scroll up.You may use wheat flour i.e atta instead of all-purpose flour.Use flavoring like almond extract if preferred.If your regular sugar has big granules either wait for it to melt completely with liquid ingredients or pulse it in a blender after measuring.
Helpful tips to make a successful cake in a microwave
Knowing your microwave power is very important.My microwave output is 950 Watts.If your microwave has a higher output over 1100 Watts then cook at 70% power for 2 minutes.If it has a lower watt than mine then cook for 2 minutes, check if it's done and then cook in 10 seconds increment.Always use a microwave-safe bowl or mug to make this cake.Do not overcook the cake as it will turn dry and rubbery.
What are oven-safe utensils?
Any mason jar, glass bowl or stoneware is microwave safe.
Check for the label 'microwave-safe' printed on the bottom of the bowl.
Do not use metal in the microwave as it will spark.
Turn it into a mug cake!
If you want a quick fix for your sweet tooth or maybe treat your kids with some instant cake then turn this recipe into an eggless mug cake.You will need a microwave-safe mug that is over 10 oz. Any mug size between 12-16 oz can be used.Corelle cups work great to make a mug cake.How to make an eggless mug cake with this recipe?
Just mix the liquid ingredients with sugar first directly into the mug until sugar melts.
Add in all the dry ingredients into the same mug and whisk until lump-free.
Microwave as directed.
How to make this cake in the convection oven?
Bake in an oven-safe pan at 350 deg F for 15-18 minutes.Or oven-safe glass bowl (like pyrex) at 325 deg F for 15-18 minutes or until done.Check at 15-minute mark