EASY MICROWAVE CHOCOLATE CAKE
This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes. And it tastes great. Really! The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge. This cake, 'born' out of a pregnancy craving, worked out amazingly!
Provided by Laura
Categories Desserts Cakes Chocolate Cake Recipes
Time 8m
Yield 2
Number Of Ingredients 9
Steps:
- Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
- Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 53.8 g, Cholesterol 141.2 mg, Fat 21.4 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 233.1 mg, Sugar 27.1 g
MICROWAVE CHOCOLATE CAKE WITH PEANUT BUTTER CREAM
Steps:
- For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.
- For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.
- In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.
- Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.
MICROWAVE CHOCOLATE PUDDING CAKE
Brown sugar in the batter of this classic fudgy cake makes it extra rich and gooey. Since baking it in the microwave doesn't heat up the kitchen, the cake makes a great summer treat, topped with vanilla (or your favorite) ice cream. The longer the cake cools, the more the pudding is absorbed.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
- Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
- Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
- Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
- When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.
MICROWAVE CHOCOLATE MUG CAKE
This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.
Provided by safinabakes1231
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
- Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 82 g, Cholesterol 3.7 mg, Fat 30.4 g, Fiber 4.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 470.2 mg, Sugar 52.5 g
THE BEST CHOCOLATE SNACK CAKE
A cake I have made for years, it always bakes out moist and delicious, I also like to add in 1 teaspoon cinnamon into the dry mix :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Set oven to second-lowest rack.
- Grease an 8 x 8-inch square baking pan.
- In a bowl mix together the first 6 dry ingredients.
- In another bowl whisk the water or milk with oil, egg, vinegar and vanilla; add to the dry ingredients and mix until combined.
- Transfer/spread into prepared baking pan.
- Sprinkle chocolate chips and walnuts over batter, swirl with a knife to mix into batter.
- Bake 30-35 minutes or until cake tests done.
Nutrition Facts : Calories 489.4, Fat 20.9, SaturatedFat 4.3, Cholesterol 35.2, Sodium 493.6, Carbohydrate 72.7, Fiber 3.2, Sugar 41, Protein 6.9
MICROWAVE CHOCOLATE CAKE
Edwina Hanslo's delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 10
Steps:
- Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
- Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
- Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
- Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
- For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
- Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
MICROWAVE CHOCOLATE SNACK CAKE
This is sooo easy and really quite yummmy. It is also nice for small families, because it only makes a small cake. The recipe originally came from Taste of Home and they used a 700 watt oven to test the recipe. Mine is a 900 watt and you just have to adjust the time a bit to accomodate your microwave the first time you make it.
Provided by HeatherFeather
Categories Dessert
Time 20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, sugar, cocoa powder, salt.
- Stir in oil, cold water, vinegar, and vanilla until blended well.
- Pour into an UNgreased 8" microwave safe square baking pan.
- Microwave on HIGH for about 6-8 minutes, turning the dish every 2 minutes, or until a toothpick tests clean when inserted near the center.
- FOR Sauce:In a 1 quart microwave safe bowl, combine sugar, cornstarch, and cocoa powder until combined well.
- Stir in water and a dash of salt (if using).
- Microwave on HIGH for 2-3 minutes, stirring occasionally, or until the mixture comes to a boil.
- Once it hit the boiling point, cook another 1 minute more.
- Stir in butter and vanilla and mix well.
- Slice cake into squares and serve the warm sauce over the still warm cake.
- I like to add some sprinkles, shredded coconut,or chopped nuts on top too.
Nutrition Facts : Calories 350.5, Fat 10, SaturatedFat 1.7, Cholesterol 3.4, Sodium 208.1, Carbohydrate 64.6, Fiber 1.6, Sugar 44.6, Protein 2.8
MICROWAVE CHOCOLATE CHERRY SNACK CAKE
This microwave recipe for cake was demonstrated at a Tupperware party to showcase their microwave cookware. You don't need Tupperware's bundt pan to make this, but it must be micro safe and it must be a ring mold shape or the middle won't cook properly. It was really tasty and makes a nice snack cake, even if it isn't the prettiest looking cake I've ever made. The cherry pie filling makes it rather moist - and no, there is no butter or oil in this recipe.
Provided by HeatherFeather
Categories Dessert
Time 17m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
- Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
- Mix well.
- Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
- Let cool upside down on a wire rack.
- Use a knife to help release the edges from the mold.
CHOCOLATE SNACK CAKE
Make and share this Chocolate Snack Cake recipe from Food.com.
Provided by Katha
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat ove to 350 dregees In a med bowl mix first 7 ingredients.
- Add egg& margerine.
- Mix well.
- Pour into a well greased 8 inch square baking pan.
- Bake 30-35 minutes or till toothpick comes out clean.
- Cool Dust with confectioners sugar serves 9.
Nutrition Facts : Calories 178.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 220, Carbohydrate 35.8, Fiber 2, Sugar 22.3, Protein 3.1
MICROWAVE CHOCOLATE POUND CAKE
Make and share this Microwave Chocolate Pound Cake recipe from Food.com.
Provided by Tina Klein
Categories Dessert
Time 50m
Yield 1 Cake
Number Of Ingredients 7
Steps:
- Grease and flour a 12-cup microwave bundt cake pan.
- Beat cake mix, water, eggs and sour cream.
- in large mixer bowl on low speed, scraping bowl, until moistened.
- Beat on medium speed, scraping bowl frequently, for about 2 minutes.
- Fold in chocolate chips.
- Pour batter into pan.
- Microwave 9 minutes on 70% power and 6 minutes on 100% power until cake springs back when touched lightly in center.
- Cool 10 minutes, invert on wire rack or.
- heatproof serving plate.
- Remove pan; cool cake completely.
- Mix glaze ingredients until spreadable.
- Add more water as needed.
- Spread cooled cake with glaze, allowing some to drizzle down side.
MINI MICROWAVE TRIPLE CHOCOLATE CAKE
Make and share this Mini Microwave Triple Chocolate Cake recipe from Food.com.
Provided by Gardening Girl
Categories Dessert
Time 11m
Yield 1 Cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- Stir together the whipped topping and half of the chocolate syrup and then place mixture in the freezer to firm up while you prep the rest of your dessert.
- In a very small microwave safe dish (like a ramekin), combine cake mix and yogurt and stir until smooth. Microwave for 1 minute and allow to cool for 5 minutes. Once the cake has cooled spoon chocolate topping mix over the top.
- Finally drizzle the remaining chocolate syrup on top and Enjoy.
Nutrition Facts : Calories 24.7, Fat 0.1, Sodium 17.2, Carbohydrate 5.8, Sugar 4.9, Protein 0.1
MICROWAVE CHOCOLATE OATRAGE SNACK CAKE
Make and share this Microwave Chocolate Oatrage Snack Cake recipe from Food.com.
Provided by Tina Klein
Categories Dessert
Time 30m
Yield 1 Cake
Number Of Ingredients 8
Steps:
- In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla.
- Beat 3 minutes at medium speed or until mixture is light and fluffy.
- Stir in 1 cup chocolate morsels.
- Spread batter into 8" square microwave-safe dish; cover dish with wax paper.
- Cook on HIGH power 4 minutes; rotate dish 1/4 turn.
- Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.
- Sprinkle remaining 1 cup chocolate morsels over top of warm cake.
- Let stand 10 minutes, then spread chocolate evenly over cake.
- Cool directly on countertop.
- Cut into serving pieces.
Nutrition Facts : Calories 5684.8, Fat 379.4, SaturatedFat 188, Cholesterol 911, Sodium 1579.1, Carbohydrate 572.7, Fiber 41.3, Sugar 401.2, Protein 72.3
SKINNIER MOIST CHOCOLATE SNACK CAKE
If you are not a fan of cake mixes, this recipe is NOT for you! I enjoy tinkering with the mixes to see what can be added to, subtracted from or substituted for the recommended ingredients. Today's play-time began with a box of Pillsbury Reduced-Sugar chocolate cake mix and a handful of cappuccino flavored baking chips. I am quite pleased with the results - a very moist, fragrant cake that is a little easier on my waistline than most. I'm recording my experiment here so I can do this one again.
Provided by SusieQusie
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
- Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
- Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
- Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
- NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
- I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.
Nutrition Facts : Calories 58.2, Fat 4.8, SaturatedFat 0.7, Cholesterol 0.3, Sodium 20.4, Carbohydrate 2.2, Fiber 0.3, Sugar 1.5, Protein 1.4
MICROWAVE MINI ANGEL FOOD CAKE
You can put sprinkles or chocolate chips on this mini angel food cake.
Provided by Marbles
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
- Microwave on high for 1 minute.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 0.7 g, Sodium 2.3 mg, Sugar 0.7 g
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