Microwave Moist Chocolate Fudge Cake Recipe – a delicious recipe with cocoa, warm water, flour, sugar, baking soda, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease round micro-proof baking dish, 7 1/4 x 2 1/4 or possibly 8 x 1 1/2 inches.
2
Line bottom with plastic wrap.
3
Microwave cocoa and 1/3 c. water in bowl in HIGH power 40 to 50 seconds or possibly till slightly thickened.
4
In medium bowl, combine flour, sugar, baking soda, baking pwdr and salt.
5
Add in oil, remaining 1/3 c. warm water, egg, vanilla and chocolate mix; beat till batter is smooth and well blended.
6
Pour batter into prepared pan.
7
Microwave on HIGH 5-6 min without turning till cake begins to pull away from sides.
8
Let stand 5 min.
9
Invert onto plate.
10
Remove plastic wrap and cold.
11
Frost.
12
Some moist spots may remain on cake after microwaving, but will disappear on standing.
606
kcal
Calories
20
g
Fat
103
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 10 ingredients. The key ingredients include: 1/4 c. cocoa, 2/3 c. warm water, divided, 3/4 c. plus 2 tbsp. flour, 1 c. sugar, and more.
Yes, Microwave Moist Chocolate Fudge Cake Recipe 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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