Easy Chocolate Cake Recipe – Microwave Egg Cake Delight

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Cake Recipe – Microwave Egg Cake Delight

Hey everyone! If you’re anything like me, sometimes you really crave a slice of chocolate cake, but just don’t have the time (or energy!) for a long baking process. Well, good news! This microwave chocolate cake is a total lifesaver. It’s incredibly easy, super quick, and tastes absolutely delicious. I first made this when my kids were begging for a treat and I had exactly 20 minutes – it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t just any chocolate cake recipe. It’s a microwave chocolate cake! That means minimal effort, no oven required, and a warm, comforting dessert ready in minutes. It’s perfect for sudden sweet cravings, birthday treats, or when you just need a little chocolatey pick-me-up. Plus, it’s surprisingly moist and fluffy for a microwave cake.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 cup all-purpose flour (about 120g)
• ¼ cup cocoa powder (about 30g)
• ½ tsp baking powder (about 2.5g)
• ½ tsp baking soda (about 2.5g)
• ½ cup brown sugar (about 100g, packed)
• ¼ tsp salt (about 1.25g)
• ¼ cup oil (about 60ml)
• ¼ cup milk (about 60ml)
• ½ cup hot water (about 120ml)
• ½ tsp vanilla essence (about 2.5ml)
• 1 large egg

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this cake extra special.

• Cocoa Powder: Don’t skimp on the cocoa powder! It’s the star of the show, giving the cake its rich chocolate flavour. I prefer using a good quality Dutch-processed cocoa for a deeper, smoother taste.
• Oil: I usually use vegetable oil or canola oil for this recipe – they have a neutral flavour that lets the chocolate shine. You could use melted coconut oil, but it will impart a slight coconut flavour.
• Hot Water: This is a key step! The hot water helps to “bloom” the cocoa powder, intensifying its flavour and creating a really moist cake. Don’t skip it! It really makes a difference.

Step-By-Step Instructions

Alright, let’s get baking (well, microwaving!).

1. First, in a nice big bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Just give it a good mix to make sure everything is combined.
2. In a separate bowl, whisk together the brown sugar, salt, oil, milk, hot water, and vanilla essence until everything is smooth and lovely.
3. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – a few little lumps are okay! Then, crack in the egg and whisk until the batter is glossy and smooth.
4. Grease a 9-inch microwave-safe baking pan with a little oil or butter, and lightly dust it with flour. This will prevent the cake from sticking. Pour the batter into the prepared pan.
5. Microwave on high for 5 minutes. Then, stick a toothpick into the centre of the cake. If it comes out clean, it’s done! If not, microwave in 1-minute intervals, letting the cake rest for a minute between each interval, until it’s fully cooked. Microwaves vary, so keep an eye on it.
6. Let the cake cool in the pan for about 5 minutes before carefully transferring it to a wire rack. Slice and serve warm or at room temperature.

Expert Tips

• Don’t overcook the cake! Microwaves can be tricky. It’s better to undercook slightly and add a little more time than to end up with a dry cake.
• For an extra moist cake, try adding a tablespoon of yogurt to the batter.
• A little pinch of instant coffee powder enhances the chocolate flavour beautifully.

Variations

This recipe is a great base for all sorts of fun variations!

• My daughter loves adding chocolate chips: About ½ cup of chocolate chips mixed into the batter is always a hit.
• For a richer flavour, my friend Sarah swears by adding a tablespoon of peanut butter to the batter.
• Nutty Delight: Fold in ¼ cup of chopped walnuts or pecans for a lovely texture.

Vegan Adaptation

Want to make this cake vegan? No problem!

• Replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes).
• Ensure your milk is a plant-based milk like almond, soy, or oat milk.

Gluten-Free Adaptation (using gluten-free flour blend)

For a gluten-free version, simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for binding.

Spice Level (Optional: adding a pinch of cinnamon or chili powder)

Feeling adventurous? A tiny pinch (⅛ tsp) of cinnamon or chili powder adds a lovely warmth and subtle complexity to the chocolate flavour.

Festival Adaptations (Ideas for decorating for birthdays or Diwali)

This cake is a blank canvas for festive decorating!

• Birthdays: Frost with your favourite buttercream and add sprinkles, candles, and a personalized message.
• Diwali: Decorate with edible silver leaf (varak) and colourful sprinkles for a festive touch.

Serving Suggestions

This cake is delicious on its own, but even better with…

• A scoop of vanilla ice cream.
• A drizzle of chocolate sauce.
• A sprinkle of powdered sugar.
• A warm cup of chai!

Storage Instructions

Leftover cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. It’s best enjoyed within a day or two for optimal freshness.

FAQs

Let’s answer some common questions!

Is this cake best served warm or cold?

Definitely warm! It’s incredibly comforting and the chocolate flavour really shines when it’s warm. But honestly, it’s good either way.

Can I use a different type of oil?

Yes, you can! Vegetable, canola, or even melted coconut oil will work. Just be aware that coconut oil will add a slight coconut flavour.

What if I don’t have hot water? Can I use cold water?

You can use cold water, but the hot water really helps to bloom the cocoa powder and create a more intense chocolate flavour. If you have to use cold water, you might want to add an extra teaspoon of cocoa powder.

How can I tell if the cake is fully cooked in the microwave?

The toothpick test is your best friend! Insert a toothpick into the centre of the cake. If it comes out clean or with just a few moist crumbs, it’s done.

Can I add chocolate chips or nuts to the batter?

Absolutely! Feel free to add about ½ cup of chocolate chips, chopped nuts, or any other mix-ins you like.