Microwave Chocolate Cake Recipe

Name: Microwave Chocolate Cake
Prep time: 25 min
Cook time: 9 min
Total time: 34 min
Yield: 8
Cuisine: Korean
Ingredients: 180g All-purpose flour; 60g Cocoa powder; 9g Baking powder; 130g Sugar; 450g Warm milk; 110g Melted unsalted butter; 70g Dark couverture chocolate (57.9%); 70g Heavy cream

by Cooking Tree 2022-03-27

written by Cooking Tree 2022-03-27

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Chocolate Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a moist chocolate cake that can be easily made in a microwave!
The ingredients are simple and the method is simple, but the baking time is short, so I think it is good to make it easily.

There are only two things you need to do well, but you have to use warm milk first so that the cocoa powder doesn’t clump up and dissolves well. Next, the moisture of the cake can change depending on the baking time.

I baked it for about 9 minutes, but the edges were a little hard and the inside was very moist.
Chocolate ganache will flow too much if you pour it while it’s warm, so it’s best to cool it before using it.

It tastes so much better when you pour ganache on it, so I think it’s a cake that should be served together.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Microwave Chocolate Cake
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Rating: 5.0/5
( 1 voted )

Serves: 8 Prep Time: 25 Minutes Cooking Time: 09 Minutes 09 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

180g All-purpose flour
60g Cocoa powder
9g Baking powder
130g Sugar
450g Warm milk
110g Melted unsalted butter

70g Dark couverture chocolate (57.9%)
70g Heavy cream

Instructions

Sift flour in a bowl, sieve cocoa powder and baking powder together, and add sugar.
Add 2/3 of the warm milk and stir slowly until there are no lumps. (If you mix quickly, there will be a lot of bubbles)
Add the rest of the milk and mix, then add the melted butter and mix evenly.
Pour into a microwave-safe container and cook for about 8-9 minutes, then turn over and cool. (Moisture may vary depending on cooking time)
Add fresh cream to the dark chocolate (57.9% - using calibout) and heat in the microwave for about 30 seconds. (In case of cold whipped cream, run for 10 seconds more)
Mix well, cool, pour over the cake, and let it flow naturally. (If you pour it while it is warm, it will spill too much, so make sure to cool it before pouring)