Microwave Chocolate Cake Recipe

Name: Microwave Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 c. Hershey's cocoa; 2/3 c. hot water, divided; 3/4 c. plus 2 Tbsp. all-purpose flour; 1 c. sugar; 1/2 tsp. baking soda; 1/4 tsp. baking powder; 1/4 tsp. salt; 1/4 c. plus 2 Tbsp. vegetable oil; 1 egg; 2 tsp. vanilla extract

Servings: persons

1/4 c. Hershey's cocoa
2/3 c. hot water, divided
3/4 c. plus 2 Tbsp. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. plus 2 Tbsp. vegetable oil
1 egg
2 tsp. vanilla extract

1
Grease round micro-proof baking dish, 7 1/4 x 2 1/4-inch or 8 x 1 1/2-inches; line bottom with plastic wrap.
2
In small microwave-proof bowl, combine cocoa and 1/3 cup water; microwave on High 40 to 50 seconds or until 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 pan.
6
Microwave on High 5 to 6 minutes without turning until cake begins to pull away from sides.
7
Let stand 5 minutes; invert onto serving plate.
8
Peel off plastic wrap; cool.
9
Frost.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 c. Hershey's cocoa, 2/3 c. hot water, divided, 3/4 c. plus 2 Tbsp. all-purpose flour, 1 c. sugar, 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.

Microwave Chocolate Cake

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