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 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
CHOCOLATE OATRAGE SNACK CAKE
This is always a hit when I make it. Friends that have had it before tend to get very excited when I make it. Very simple and easy.
Provided by LaxLily
Categories Bar Cookie
Time 13m
Yield 15-18 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, flour, oats, brown sugar, eggs, walnuts, and vanilla.
- Beat 3 minutes until light and fluffy.
- Stir in 1 portion of chocolate chips.
- Spread in 11x7 glass pan.
- Cook in microwave on high for 8 minutes.
- Sprinkle remaining chocolate chips on top and let sit for 10 minutes.
- Spread chocolate evenly over cake. Cool, cut, and serve.
Nutrition Facts : Calories 350, Fat 22.7, SaturatedFat 12.3, Cholesterol 60.7, Sodium 105.2, Carbohydrate 37, Fiber 2.4, Sugar 26.6, Protein 4.1
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 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.
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.
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
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