Microwave Chocolate Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Cocoa,
2/3 cup: , Hot Water, Divided
3/4 cup: Unbleached All Purpose Flour PLUS,
2 tbsp: Unbleached All-Purpose Flour,
1 cup: Sugar,
1/2 tsp: Baking Powder,
1/4 tsp: Baking Soda,
1/4 tsp: Salt,
1/4 cup: Vegetable Oil, PLUS
2 tbsp: Vegetable Oil,
1 large: Egg,
2 tsp: Vanilla Extract,
FROSTING
3 tbsp: Butter Or Margarine, Softened
1/4 cup: Cocoa,
1 1/3 cup: Confectionerss Sugar,
2 tbsp: Milk, Up To 3 Tb May Be Used
1/2 tsp: Vanilla Extract,
Directions:
NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens.
Increase the time for lower wattage ovens.
Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round
baking dish. Line the bottom of the dish with plastic wrap. In a
small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot
water. Microwave on HIGH (100%) for 40 to 50 seconds or until very
hot and slightly thickened. In a medium bowl, combine the flour,
sugar, baking soda, baking powder and salt. Add the oil, the
remaining 1/3 cup of hot water, egg, vanilla, and the chocolate
mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the
batter is smooth and well blended. Pour the batter into the prepared
pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning,
until the cake begins to pul away from the sides (some moist spots
may remain but will disappear on standing). Let stand for 5 minutes,
then invert onto a serving plate Peel off the plastic wrap and cool
completely. Frost with Easy Cocoa Frosting and garnish as desired.
EASY COCOA FROSTING:
In a small mixer bowl, combine all of the ingredients and beat until
the desired spreading consistency is reached.
Source from luhu.jp
Increase the time for lower wattage ovens.
Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round
baking dish. Line the bottom of the dish with plastic wrap. In a
small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot
water. Microwave on HIGH (100%) for 40 to 50 seconds or until very
hot and slightly thickened. In a medium bowl, combine the flour,
sugar, baking soda, baking powder and salt. Add the oil, the
remaining 1/3 cup of hot water, egg, vanilla, and the chocolate
mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the
batter is smooth and well blended. Pour the batter into the prepared
pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning,
until the cake begins to pul away from the sides (some moist spots
may remain but will disappear on standing). Let stand for 5 minutes,
then invert onto a serving plate Peel off the plastic wrap and cool
completely. Frost with Easy Cocoa Frosting and garnish as desired.
EASY COCOA FROSTING:
In a small mixer bowl, combine all of the ingredients and beat until
the desired spreading consistency is reached.
Source from luhu.jp