Description
Rich, fudgy chocolate cake made in minutes in the microwave. Perfect for a quick dessert fix!
Ingredients
Units
Scale
- 1 cups (237 ml) milk
- 1.5 cups (355 ml) all purpose flour/ Maida
- 1.25 cups (296 ml) sugar
- 3 tbsp cocoa powder
- 4 tbsp oil
- 0.75 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp vanilla essence
- 0.5 cups (118 ml) almonds chopped
Instructions
- Grease a microwave-safe round dish, about 8 inches across, with a thin coat of oil.
- In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and baking soda. Whisk until evenly blended with no lumps.
- Add the milk, oil, and vanilla extract. Stir with a spoon or whisk until the batter is smooth and uniform.
- Pour the batter into the prepared dish. Scatter the almonds evenly over the top, pressing them in slightly.
- Microwave on high power for 5 minutes. The cake is done when the top looks set and a toothpick inserted in the center comes out mostly clean. If still wet, microwave in 30-second bursts.
- Let the cake cool in the dish for 10 to 15 minutes before slicing. It will firm up as it cools.
- Serve warm with a scoop of ice cream.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- If you don’t have almonds, substitute with chopped walnuts or pecans.
- The cake will keep well in the refrigerator for up to 3 days, covered.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cake
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4