Microwave Chocolate And Hazelnut Cake Recipe

Name: Microwave Chocolate And Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake ingredients; 150 g butter, chopped; 3/4 cup caster sugar; 1/2 cup brown sugar; 1 cup water; 1 tablespoon strawberry jam; 1 1/2 cups self-rising flour; 1/2 cup cocoa; 1 teaspoon bicarbonate of soda; 100 g ground hazelnut meal; 2 eggs; chocolate ganache; 200 g dark chocolate, broken into small pieces; 125 ml cream; 100 g hazelnuts, toasted; cocoa, for dusting

Servings: persons

cake ingredients
150 g butter, chopped
3/4 cup caster sugar
1/2 cup brown sugar
1 cup water
1 tablespoon strawberry jam
1 1/2 cups self-rising flour
1/2 cup cocoa
1 teaspoon bicarbonate of soda
100 g ground hazelnut meal
2 eggs
chocolate ganache
200 g dark chocolate, broken into small pieces
125 ml cream
100 g hazelnuts, toasted
cocoa, for dusting

1
combine butter, sugar, water and jam into microwave jug. cover and microwave for 3 minutes on high(800watts). uncover and set aside.
2
sift flour, cocoa and bicarb soda into a mixing bowl. stir in hazelnut meal.
3
make a well in the middle and crack in the eggs. pour in the butter mixture and stir until combined (do not overbeat).
4
poor mix into a lightly greased microwave cake container, elevate and microwave for 10 minutes on high(650watt). stand for 5 minutes and turn out. cool cake completely.
5
to make ganache, place chocolate and cream into a microwave jug. microwave uncovered on high(800watts) for 1 1/2 minutes. remove and mix until smooth.
6
cut cake in half horizontally and place half the ganache over the top of the bottom half. sandwhich layers together.
7
spread the remaining ganache over the top and decorate with toasted hazelnuts and dust with cocoa.

1160

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cake ingredients, 150 g butter, chopped, 3/4 cup caster sugar, 1/2 cup brown sugar, and more.

Yes, Microwave Chocolate And Hazelnut 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.

That's it — enjoy your meal!

Microwave Chocolate And Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions