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Microwave Eggless Chocolate Cake
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Microwave Chocolate Cake | Eggless Cake | Easy Dessert

Chocolate cake made in microwave, a quick and easy dessert recipe. Eggless cake made in minutes in the microwave. A perfect recipe to satiate those sudden dessert cravings.
Course Dessert, Snack
Cuisine International
Keyword 2 minutes cake, 2 minutes chocolate cake, Chocolate cake in microwave, Easy Chocolate cake, Easy Microwave bakes, Instant Cake, Microwave cake recipe, Mug cake, Quick dessert
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 servings
Calories 235kcal

Equipment

  • Microwave
  • Measuring cups and spoons
  • Microwave safe mug or bowl for the cake

Ingredients

  • ½ cup all purpose flour
  • 2 tablespoon cocoa powder
  • 2 tablespoon yogurt
  • ¼ cup warm water
  • ¼ teaspoon baking soda
  • ¼ cup Oil/ butter i used oil
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla essence

Garnishes

  • 1-2 teaspoon 1 or 2 teaspoon castor sugar/powdered sugar
  • Few Maltesers Chocolate

Instructions

  • Sieve the flour, cocoa, baking soda together in a large bowl. In another, mix together curd, sugar, oil and vanilla essence.
  • Add the wet ingredients to the dry ingredients, add water and whisk well to combine.The batter must be smooth and of dropping consistency.
  • Pour the batter in 2 greased, microwave safe bowls. Fill only ½ the cup, coz the batter will rise well to fill the cup.
  • Microwave on high for 2 minutes and 30 seconds. Check the cake with a tooth-pick, if it comes out clean then it is done. Remove from the microwave, cool slightly and unmould.
  • Dust with castor sugar and decorate with some maltesers. Serve warm.
  • The cake stayed soft even after refrigerating. If serving from the refrigerator, warm it for 20 seconds in a microwave and serve.

Notes

  1. Microwave settings vary from Oven to Oven, so bake accordingly.
  2. In the Original recipe, it was baked as a single cake in a 7" cake pan, so it took 4 minutes for the whole cake to bake. Since, I have made it in 2 separate bowls, it took only 2 minutes and 30 seconds.
  3. I would suggest you to bake for 2 minutes first, check the cake with a tooth-pick, if it comes out clean then take it out of the oven or else bake for another 30 seconds more.
  4. Another method to check the doneness is to touch the cake top, it should spring back.
  5. Do not bake the cake for more time, or else it would become too dry.

Nutrition

Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg