Eggless Microwave Chocolate Cake – a delicious recipe with condensed milk, butter, flour, cocoa powder, bicarbonate of soda, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a ROUND microwaveable cake tin and line with greaseproof paper.
2
Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
3
Cream together the butter and the sugar.
4
Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
5
Add the dry ingredients (from step 2) and mix well together.
6
Slowly pour aerated soda into the mixture and mix in well.
7
Pour the cake mixture into the prepared tin.
8
Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
9
Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
10
Then, remove from the cake tin and place it on a wire rack to allow it to cool.
11
Decorate if desired before cutting into slices to serve.
646
kcal
Calories
36
g
Fat
77
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 400 g sweetened condensed milk, 2/3 cup softened butter, 1 3/4 cups self-raising flour, 1/2 cup cocoa powder, and more.
Yes, Eggless Microwave Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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