Six-minute chocolate cake

This fabulous recipe comes to us courtesy of blogger Sarah Graham, and her book, bitten. Says Sarah, “I know this seems like cheating because a) it’s a microwave cake and therefore just not quite proper somehow and b) it traditionally comes in the style of an unsophisticated ring cake (which screams microwave)... This can be on your plate in 20 minutes, with the majority of that time being lent to foot-tapping while you wait for it to cool just enough to ice. A lot of people are put off by microwave cakes because they think they’re dry or stodgy. Not true of this little poppet.”

Serves: 6

Preparation time: 5 minutes

Cooking time: 6 minutes


1 cup sifted cake flour
1 cup sugar
1 level tbsp baking powder
3 level tbsp cocoa powder
a pinch of salt
2 eggs
1 tbsp cooking oil
1 tsp vanilla essence
1 cup boiling water
500g sifted icing sugar
100g butter
3 tbsp cocoa powder
1/2 tbsp hot water


Grease a microwave cake ring (or a round or heart-shaped microwave cake dish). Mix the dry ingredients in a large mixing bowl. In a separate bowl, whisk the eggs, oil and vanilla essence, and slowly add the boiling water, mixing as you pour it in. Add this mixture to the dry ingredients and mix gently to combine.

Pour into the cake ring and microwave on High for 6 minutes. Allow to cool while you make the icing.

To make the icing, mix the ingredients until smooth, altering the quantities to suit your preferred consistency. Ice the cake and serve as soon as possible.

Extracted from bitten. By Sarah Graham (Struik Lifestyle)

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