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Microwave Chocolate Cake Recipe

Microwave Eggless Chocolate Cake Recipe with step by step pictures. This recipe is chocolaty, fresh, spongy, fluffy and it gets ready in just 5 minutes.
5 from 1 vote
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Prep Time: 5 minutes
Baking Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 85kcal

Ingredients

  • ½ cup / 60 grams All purpose flour / Maida
  • ¼ cup / 50 grams Sugar
  • 3 tbsp Cocoa Powder
  • 2 tbsp Curd / Yogurt Use little sour curd
  • ¼ tsp Baking Soda
  • cup / 80 ml Water
  • ¼ cup / 60 ml Oil
  • For Icing:
  • 50 grams Chocolate I used Milk Refer Notes
  • 1 tsp Butter
  • 2 tbsp Milk

Instructions

  • Take curd in a bowl, add baking soda in it and mix well. Set that aside till use.
  • Take flour and cocoa powder in a bowl and mix well.
  • Now take water in a microwave safe bowl and microwave it for 1 mins.
  • Take it out and add oil, sugar and mix well till it is dissolved.
  • Add in curd mixture and give a mix.
  • Add in flour and cocoa mix and mix well so it well combined.
  • Now take a microwave safe bowl, add a tsp of oil and spread it all around the sides.
  • Pour the mixture in this bowl and microwave it for 5 mins.
  • You have to keep a close look in this. Every oven is different. Mine got done in 4 mins. (Refer Notes)
  • Now remove it from the oven and leave it to cool completely.
  • When it is cooling, Lets make the icing.
  • Take microwave safe bowl and add in chocolate and butter. Micro it for 30 sec.
  • Now the chocolate will be melted. Add in milk and mix well so it gets the right consistency.
  • Now invert the cake over the plate. Pour icing over the cake and spread it evenly.
  • Top with a cherry or whatever topping you like.
  • Slice and Serve.

Notes

1)You can adjust the sugar level as you like.
2) If you want to cover the entire cake, then double the quantity of chocolate for icing.
3) My oven's maximum temperature is 800 watt. And the cake was done in 4 mins. So keep a eye on your cake.
4)This cake wont rise much, But it will rise a little. So don't over fill the bowl. Fill it halfway through.
5)You could use melted butter for oil.
6)Grease the bowl well, so the cake doesn't stick to the pan.
7)Allow the cake to cool completely before inverting.
8)Use little sour curd, that will react with baking soda and make the cake spongy.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 106mg | Potassium: 100mg | Fiber: 2g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg
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