Microwave Chocolate cake

On popular demand, I’m blogging my chocolate cake recipe. Its a straightforward and basic recipe – no icing, nothing fancy – very useful for occasions when u want to bake a yummy cake even on a weekday.

 

Ingredients:

1 and 1/2 cup refined flour (maida)

3 eggs

3/4 cup melted butter

3/4 cup sugar

1 tsp baking powder

2 tbsp cocoa powder

small quantity of milk (for getting the right batter consistency)

almonds, raisins, chocolate chips (optional)

Procedure:

Preheat the microwave oven on convection mode at 180 degree Celsius.

Mix the flour, cocoa powder and baking powder in a bowl. Beat the melted butter, eggs and sugar in another bowl till it gets fluffy and the sugar dissolves. Of late, I’ve been using an electric hand mixer for beating which makes it much simpler and quicker to prepare the batter.

Now, slowly mix this egg mixture to the flour mixture and beat till you get a smooth batter. The batter could be a little thick – smoothen it by adding milk till the batter is of a thin ribbon consistency. Once the batter is ready, add almonds, raisins, chocolate chips or other dry fruits of your choice to get that extra flavor. Mix the batter well.

Grease the cake tin/bowl with oil and pour the batter uniformly in the bowl.

I’ve noticed that the cake comes out better if you wait for the oven to cool a little after the preheating is over (probably for 3-4 minutes). If possible, keep the bowl on a low rack and bake in convection mode at 180 degree Celsius for 40 to 50 minutes. In between (after 20 mins or so), you can remove the low rack and continue with the baking. After 40 mins, check if the cake is done – insert a thin knife and see if it comes out clean. If it does, your cake is done. If not, continue for some more time till you feel that the cake is baked properly. I still use this trial and error method after 45 minutes to check if the cake is fully done.

Once done, allow the cake to cool before serving.