Microwavable Double-Choc Cake

I spent some time at Mum's house today and really felt like something homemade and sweet. Unfortunately, Mum doesn't have an oven at the moment so I was a bit stumped until I looked up some microwavable recipes. The recipe I ended up using was a concoction of Edwina Hanslo's microwave cake recipes, but the gist is always the same.. you put it in the microwave! Is it just me or is this not the perfect late-night indulgent snack? It turned out so moist and spongey, but almost had a pudding texture to it. It was decadent and dark, and I had to share it!

(Excuse the not great quality of the pictures, I only had my phone on me)

 

Microwavable Double-Choc Cake

 



Prep time: 5 minutes

Cooking time: 7-10 minutes

Serves: 10

 

Ingredients

100 ml sunflower oil, plus extra for your pan

175g caster sugar

140g plain flour

3 tbsp. cocoa

3 tsp. baking powder

2 eggs

1 tsp. vanilla essence 

100g dark chocolate chunks

 

 

Method

Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.

 

Mix sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.

 

Add liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Add in dark chocolate hunks to mixture and pour into the cake pan and gently tap to pop any air bubbles. Cover with cling film.

 

Microwave on Full power for 7 minutes. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean it is ready. Allow cake to stand for 5 mins, then remove cling film and turn out onto a cooling rack.

 

 

 

 

 

 This is such an easy recipe and is so quick its perfect for a late night snack or for busy mums and workers. I served mine with some fresh berries and a dollop of vanilla bean ice cream to balance out the decadent chocolate.. HEAVEN! I definitely recommend you try this recipe and alter it to your favourite types of cakes. For a great midnight treat, simply quarter the ingredients and cook it in a microwavable pot or mug, drizzle with some chocolate syrup and ice cream and enjoy it. You deserve it!

Happy Wednesday Everyone!

 

Chocolate cake.... without the eggs.

You know that time of the month when all of your bills just happen to arrive all at once? That instant joy you feel when you know all of your hard earned money is going to be taken away with the blink of an eye? Yeah. I experienced that today. Rego, phone, electricity and internet alllllll came out this week so today when I felt like making a cake  and realised we had used the last of our eggs AND milk, I had to get innovative.

I've never tried making a cake without eggs but today I thought I would give it a go. I pretty much used whatever was in my cupboard and used measurements I knew were similar to other cakes. Here's what I came up with.

Chocolate and Coconut cake 

 

 

Ingredients                                                                       Serves: 12

185g butter, melted                                                          Cooking time: 30 minutes

100g sugar

2tbs honey

1 cup coconut milk

1/2 cup cocoa

1 1/2 cups self raising flour

1tsp baking powder

1/2 cup desiccated coconut

1tsp cinnamon

 

Method

Preheat your oven to 180 degrees and line a 20cm round cake tin with butter and baking paper. Combine your melted butter, sugar and honey together until just combined. Next, sift in the cocoa, flour, cinnamon and baking powder into the wet mixture. Add the desiccated coconut to the mixture. Pour your cake batter into the tin and bake in the oven for 30 minutes or until the top springs back to the touch.

 

 

 

 

This cake turned out so rich and moist, it was delicious! I really wasn't sure how it would turn out without the eggs but I was pleasantly surprised. I am definitely going to be experimenting with this recipe and trying different alterations. My next attempt will be with a creamy chocolate icing. Yummo!

 

 

 

Enjoy the rest of your Sunday everyone!

 

 

 

 

 

 

 

 

 





Chocolate lovers :: chocolate whoopie pies!

Today I made chocolate whoopie pies and boy are they delicious. It's the first time I have ever tried them and they are SO easy! Why did I wait so long? Here's the recipe I followed by Katrina Woodman for Taste.

Whoopie Pie Ingredients                                                   Difficulty: Easy
125g butter, softened                                                         Cooking time: 10-12 minutes
3/4 cup caster sugar                                                           Makes: 22 whoopies
1 teaspoon vanilla extract                                 
2 eggs
1 1/2 cups plain flour
1/3 cup Nestle baking cocoa
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/2 cup buttermilk
extra cocoa powder, to serve

Frosting cream Recipe

300g butter, softened

2 1/4 cups icing sugar, sifted

1/2 cup Nestle baking cocoa

Method

Preheat oven to 180°C. Line 4 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Meanwhile, sift flour, cocoa, bicarbonate of soda and baking powder into a large bowl.

 

Add half the flour mixture to butter mixture. Stir to combine. Add half the buttermilk. Stir to combine. Repeat with remaining flour mixture and buttermilk until just combined.

Drop level tablespoons of mixture onto prepared trays, 5cm apart, allowing room for spreading. Bake, 1 tray at a time, for 10 - 12 minutes or until puffed and cooked through. Stand on trays for 2 minutes. Transfer to a wire rack to cool. Repeat with remaining trays.

Make chocolate frosting: Using an electric mixer, beat butter, icing sugar and cocoa together until pale and fluffy. Sandwich level tablespoons of frosting between cakes to make 22 whoopie pies. Serve dusted with extra cocoa powder.

Happy Baking!

♥ Katie Lou