Name: Microwave chocolate cake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 100ml sunflower oil plus extra for pan; 175g caster sugar; 140g plain flour; 3 tbsp cocoa; 3 tsp baking powder; 2 large eggs; 1 tsp vanilla essence; chocolate sprinkles, to serve; 100g dark chocolate broken into pieces; 5 tbsp double cream

Microwave chocolate cake

Edwina Hanslo's delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums

15 min total 5 min prep 10 min cook 10 364 cal

Instructions

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1 Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
2 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.
3 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.
4 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.
5 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.
6 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.