Eggless
Chocolate Cake Recipe (Microwave)
Microwave Power 800W
Ingredients
1 ½ cup of milk
⅓ cup of sugar
1 ½ cup of plain flour
3 tbsp cocoa powder
¼ tsp
baking powder
½ tsp baking soda
1 tsp vanilla extract
3 tbsp of oil – (optional)
1 tbsp lemon juice
Preparation:
In a large bowl add the sugar and milk. Mix until the sugar
is dissolved.
Using a sieve add the flour, cocoa powder, baking powder and baking soda. Mix well.
Add the vanilla extract and the oil (optional). Stir the batter well until smooth.
Add the lemon juice. This step is very important as the lemon juice will react with the baking soda to make the sponge all light and fluffy. Mix the batter.
In a microwave safe dish, line the bottom with parchment paper. Add the batter to the dish and tap it a couple of times to the counter to remove any air bubble.
Microwave in high power for 5mins.
After 5mins insert a tooth pick in the middle of the cake. If the toothpick is clean the cake is ready if it comes out wet then microwave for another minute. Proceed with the check again until the toothpick comes out clear.
Let it sit for 5min to cool.
Once it’s cool, insert a knife around the edges of the dish to separate the cake from the dish.
Important:
if the cake is in irregular shape on the top. Using a knife trim the top so its
roughly flat otherwise when you flip it over the cake could break since it’s so
fluffy!
Then using a cooling rack flip the cake dish over. The cake should come out easily. Remove the parchment paper and flip it back.
Using a very long knife preferably with a jagged edge cut the cake horizontally in half to form 2 layers.
The cake is now ready to be decorated with cream, fruits or
chocolates!
Enjoy! :)
