Microwave Chocolate Cake – a delicious recipe with cocoa, flour, baking powder, vegetable oil, vanilla, hot water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease round micro-proof baking dish, 6 1/4 x 2 1/2-inches or 8 x 1 1/2-inches; line bottom with plastic wrap.
2
In small microwaveproof bowl combine cocoa and 1/3 cup water; microwave on High (full power) 40 to 50 seconds or until very hot and slightly thickened.
3
In medium bowl combine flour, sugar, baking soda, baking powder and salt.
4
Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended.
5
Pour batter into prepared pan.
6
Microwave on High 5 to 6 minutes * without turning until cake beings to pull away from side (some moist spots may remain but will disappear on standing).
7
Let stand 5 minutes; invert onto serving plate.
8
Peel off plastic wrap; cool.
9
Frost.
10
Yields about 8 servings.
606
kcal
Calories
20
g
Fat
104
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 c. Hershey's cocoa, 3/4 c. plus 2 Tbsp. flour, 1/4 tsp. baking powder, 1/4 c. plus 2 Tbsp. vegetable oil, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
