The best time is CAKE time, so I am sharing The Quickest Chocolate Microwave Cake today. If you find yourself with a house full of people to feed, I bet the anxiety has most probably set in… But, chocolate always makes any gathering better!
Treat the special people in your life with this very quick and easy Chocolate Microwave Cake – all jazzed up with dark chocolate and hazelnut truffles and a whole lot of love. Best thing about this recipe – it takes FIVE MINUTES.
How To Make a Chocolate Microwave Cake
Yes, you read it. It bakes for five minutes. In your microwave. You simply HAVE to rely on your microwave when the roasts has taken over the oven for the day, by the way. Simply mix all the cake ingredients on high in your electric mixer and pour into a silicone mould.
On top of that, dark chocolate and hazelnut truffles completes this delectable dessert, which can be made the day before to save some extra (extra) time. More chocolate please!
Easy Chocolate Microwave Cake
This recipe can’t get any easier or more fuss-free! You can add any toppings if you like like crushed nuts, caramel drizzle or fresh fruit. Once you realise this is most definitely the best life hack, you will have more reasons to make this quick microwave chocolate cake.
More delectable cake recipes:
Upside Down Brûlée Banana Cake
Orange and Rosemary Bundt Cake
Vanilla and White Chocolate Bundt Cake
Banana Cake with Butterscotch Sauce and Pecans
| Prep Time | 15 min |
| Cook Time | 5 min |
| Servings | servings |
- 250 ml cream
- 200 gr dark chocolate
- 1 cup hazelnuts
- cocoa powder to dust
- 1 cup flour
- 3/4 cup coconut sugar
- 10 ml baking powder
- pinch ground cinnamon
- 3 tablespoons cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 5 ml vanilla essence
- 5 ml instant espresso
- 250 ml hot water with coffee diluted
- extra chocolate to melt over cake
- extra hazelnuts to garnish
Ingredients For the truffles
For the Cake
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- To make the chocolate truffles: In a small saucepan, heat the cream until hot but not boiling. Pour the cream over the chocolate and allow to melt. Mix well. Refrigerate until use.
- For the cake, grease a round silicone cake dish and place a mug in the middle - I used a plastic Tupperware, round, bunt mold.
- In a large mixing bowl, combine all the ingredients for the cake and mix on high for about 40 seconds.
- Pour the batter into the mold and cook on high for 5 minutes. Check the cake with a tester after cooking time and allow one more minute if not done. Remove on a cake stand to cool.
- For the garnishes - melt extra chocolate with a tablespoon of milk and pour over the cake. Add crushed hazelnuts.
- For the truffles - use a spoon and scoop balls of ganache and place a hazelnut in the center of each truffle. Dust with cocoa. Arrange on cake.
The dark chocolate truffles can be made a few days ahead.
Serve leftover truffles with tea.
You see that hole in the middle, that is where my face fits LOL… This looks gorgeous Anina
Haha!
I totally get you! Thank you!
Please may I more micro wave recipy