Eggless Chocolate Cake in the microwave, with wheat flour, is really a quick one and gets ready in less than half an hour starting from scratch. 

 This is the only cake where preheating is not required. 

This cake is made in the microwave oven and not in microwave convection. So, if you have a microwave, you can easily make this cake. 

Eggless Chocolate Cake

 

Microwave Chocolate Cake

 

Blog’s First Birthday

Hello friends, today is my blog’s first birthday and to commemorate the occasion I have made this Chocolate Cake in the microwave. It is a super easy recipe.  Not only the cake but the frosting is even simpler. Why everything so simple on this special day ??? Well, for a simple reason.

Of all the compliments I have received during this first year of my blogging, the most common is that my recipes are easy and simple to follow. So continuing with the league I chose this super easy Chocolate Cake. Neither whipped cream nor cream cheese is used for frosting. Instead, it is the simplest frosting using Ganache. Don’t go by the name, soon you will see how simple it is to make.

I want all my readers to join in my happiness by making this cake. The ingredients used are very simple, normally available in your kitchen all the time. The total time required is just 10 minutes. 5 min preparation time and 5 min baking.

 

Ganache Frosting

For the frosting of this cake, I have used Ganache. Ganache simply means a mix of cream and chocolate in a certain ratio.

There are different types of Ganache used for different types of frosting. The difference basically lies in the ratio of cream and chocolate.

Here, we will be using both cream and chocolate in equal quantity.

And the best thing is that you can use dairy cream easily available in your local market. Though you can use non-dairy cream also. So, the choice is yours.

This time I didn’t do any crumb coat or trimming. I just spread the Ganache on the baked cake.

Eggless Chocolate Cake

 

 I used the dark chocolate compound, but you can choose any other chocolate that you have access to. And the good news is that even if you have no expertise in melting chocolate even then you can use it. You will see it later.

Last but not least. Though baking in the microwave is quick and convenient but timing is very important here. Even if kept for 30 more seconds the cake may turn hard. Since all microwaves are different therefore do the skewer test after 4 minutes and proceed as required.

 

Why You Will Love This Recipe

 

Tips To Make Cake In Microwave Oven

The first and foremost thing is that here we are baking cake in a microwave oven. A simple microwave oven and not microwave convection. The cake in the microwave comes out super spongy and soft. So next time, when you suddenly have craving for chocolate cake or guests turn up at the last minute or simply when you want to have the best while lazying around then go for this cake.

 

 Step By Step Recipe

A. For The Cake

Eggless Chocolate Cake

 

Tip: Replace sugar with brown sugar or jaggery powder in the same quantity.

 

Eggless Chocolate Cake

 

 

Eggless Chocolate Cake

 

Eggless Chocolate Cake

 

B. For Ganache

Eggless Chocolate Cake

 

Tip: Use dairy or non-dairy cream, whichever is easily available

Eggless Chocolate Cake

 

Eggless Chocolate Cake

 

 

 

Eggless Chocolate Cake

 

Eggless Chocolate Cake

 

FAQs 

Q) Instead of a microwave, following this recipe, can I make the cake in Otg or Pressure cooker?

Yes. You can bake the same cake in Otg or on the gas stove also. For Otg, preheat the oven to 180 degrees C for 15 minutes then bake the cake for 30 to 35 minutes. In the testimonials below, Anuradha Murthy baked this cake in an OTG only.

To bake it in a cooker, check the method in my Sponge Cake in a Pressure Cooker.

Q) How do Check whether my cake is baked or not?

You may first check after 4 minutes. If the toothpick inserted comes out clean then it means it is done. If not, then bake for 1 more minute. In microwave cooking, cooking continues even after removing from the microwave. Therefore let it cool completely before inverting it. If the cake doesn’t come out easily then there is a possibility that it is not fully baked from the bottom.  So, keep it in the microwave again for 30 seconds.

 

Q) When inverted, why is my cake wet from the centre?

In microwave cooking, when inverted, sometimes the cake is slightly wet in the center but nothing to worry about as it soon dries up and is not noticeable afterward. Mentioned here just as a precaution for those baking in the microwave for the first time.

Q) Any suggestion regarding serving it?

It tastes better when slightly warm. So, heat it a little, say for 12 to 15 seconds before serving.

 

Q) Can I use an aluminum cake pan for this recipe?

No! If making it in a microwave oven then use either glass or silicone. 

 

Related recipes:

 

Let’s Connect!

Thank you for reading this post. I hope you have liked this recipe for making Microwave Chocolate Cake and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!

 

 

Eggless Chocolate Cake in Microwave

Gets ready in just 5 minutes and is super soft and spongy. Frosting is also very simple. Ideal for novice bakers too.
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Course Dessert

Equipment

  • Microwave Oven

Ingredients
  

For the Cake

  • 1 Cup 130 g Wheat flour (Atta) (See Note 1)
  • 4 Tbsp Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 tsp Coffee Powder See Note 2
  • 3/4 Cup Sugar See Note 3
  • 1/4 Cup Oil See Note 4
  • 1/2 tsp Vanilla Essence
  • 3/4 Cup Milk See Note 5
  • 1/2 Cup Thick Curd See Note 6
  • 1/2 Tbsp Vinegar or 1 Tbsp Lemon Juice See Note 7

For Ganache

  • 50 g Dark Chocolate See Note 8
  • 50 ml Cream See Note 9

Instructions
 

For The Cake

  • Grease a microwave safe bowl and keep it aside. Grease it all over, on the base as well on the sides. Grease it really well othewise the cake may stick to the bowl while inverting. It is better if you use a glass dish only, as plastic is not good for heating purposes.
  • Take all the dry ingredients- flour, baking powder, baking soda, salt, coffee powder and sugar in a bowl.Whisk properly using a wire whisk so that everything gets mixed nicely. Alternatively, you can sift the dry ingredients.
  • Make a well in the centre, add oil, vanilla essence, yogurt and milk. (See Note 10)
  • Mix everything with light hands preferably using cut and fold method. Do not beat it vigorously otherwise the batter will develop gluten and the cake will turn out to be chewy.
  • Keep the batter thick only, ribbon-like consistency.
  • Lastly, add vinegar and mix it well.
  • Tap it to release air bubbles if any. Take care that you tap it with some towel or cloth if you are using a glass dish.
  • Pop it in the microwave for 5 minutes. (See Note 11)
  • Insert a toothpick in the centre of the cake to check for the doneness of the cake. (See Note 11)
  • Take the bowl out and let the cake cool completely. (See Note 12)Once completely cool, invert it in a plate.
  • Spread Chocolate Ganache on the cake.Decorate with silver balls or sprinkles or gems.

For Ganache

  • Chop chocolate into small pieces and keep it in a glass bowl.
  • Heat Cream in the microwave for 1 minute, stirring after 30 seconds in between. Alternatively, you can heat it on gas stove till it starts bubbling around the edges.
  • Put warm cream over the chopped chocolate and cover it for a minute.
  • After a minute, stir it and mix properly. The heat of the cream is enough to melt the chocolate.
  • Spread it on the cake using a spatula.In case, it gets hard then put it in the microwave for 30 seconds and it will be liquidy again.

Notes

  1. You may use all-purpose flour in place of wheat flour. In that case. all other ingredients will remain the same except the quantity of milk. You will require less milk then.
  2. Coffee enhances the taste. However, you can skip it if not comfortable using it.
  3. Take normal granulated sugar. No need to powder it. I have taken white sugar, but better to use brown sugar. Quantity will remain the same.
  4. Take any oil be it olive oil or groundnut or canola or any other refined oil. You can use melted butter also. I used groundnut oil.
  5. Take milk at room temperature. Do not use milk straight from the refrigerator.
  6. If your curd is too watery then keep it in a strainer for some time so that extra water drips out.
  7. Use distilled white vinegar or apple cider vinegar or lemon juice.
  8. I have used a dark chocolate compound. Use that or any chocolate that is easily available.
  9. Use dairy or non-dairy cream, whichever is easily available.
  10. Add just 1/2 cup milk in the beginning and then add more if need be. This is because the quantity of milk may vary depending on yogurt consistency and also that different flours have different absorption capacity.
  11. You may first check after 4 minutes. If the toothpick inserted comes out clean then it means it is done. If not, then bake for 1 more minute.
  12. In microwave cooking, cooking continues even after removing from the microwave. Therefore let it cool completely before inverting it.
  13. If the cake doesn't come out easily then there is a possibility that it is not fully baked from the bottom. So, keep it in the microwave again for 30 seconds.
  14. In microwave cooking, when inverted, sometimes the cake is slightly wet in the centre but nothing to worry as it soon dries up and is not noticeable afterward. Mentioned here just as a precaution for those baking in the microwave for the first time.
  15. It tastes better when slightly warm. So, heat it little, say for 12 to 15 seconds before serving.
  16. You can bake the same cake in Otg or on the gas stove also. For Otg, preheat oven to 180 degrees C for 15 minutes then bake the cake for 30 to 35 minutes.
Keyword How to Make Chocolate Cake in Microwave, Microwave Chocolate Cake Recipe

Testimonials

By Anuradha Murthy

(Also, Read her feedback in the comments section below)

Successfully tried by a reader

By Renu Aggarwal

 

By Anuradha Murthy

(Also, Read her feedback in the comments section below)

microwave cake

52 Responses

  1. Hi!! Love ur recipes….can u please provide the best way to prepare this cake in OTG….
    I don’t use microwave….so would love to prepare it in OTG…..

    1. Thank you so much dear. Yes, you can make the same cake in OTG. For that, preheat otg to 180 degrees for 15 minutes. Then place the cake tin in the centre in the middle rack. Bake for 30 to 35 minutes.Hope that helps. Feel free to ask incase of doubt, if any.

  2. And also….I wanted to ask you to guide me regarding preparing dhaba style tandoori roti ( whole wheat) in OTG……

    1. Roll a slightly thick roti. Cook it in preheated oven. Comes out very nice. Or you can make it on tawa also. Apply water on one side of the roti.Put it on tawa such that the watery side sticks there. When see bubbles on the top, invert tawa and cook the roti on direct flame.

  3. Hi,can u plz tell me in which mode and temp we need to keep in microwave.I usually keep in. Convention mode and bake for 40 mins..but how 5 mins??plz tell very curious to know

    1. The one you use is the convection mode which works exactly like Otg. You can bake in this mode also.
      But I am referring to normal microwave mode, the one you use for heating purposes. In this case there is no temperature but Micro High or low is mentioned. You bake on micro high for 5 minutes.

  4. Thank you, I always wanted to bake but felt it was complicated….today I came across ur recipe and felt I too can bake…will surely bake this hope it comes out well…..can I just make a vanilla cake with the same steps skipping cocoa powder?

    1. I am glad that this recipe motivated you to bake.
      Yes, you can make vanilla cake with the same recipe but the only problem is that it will remain white only.Though cooked but looks like uncooked as in micro the top crust doesn’t get brown.
      Also use little less milk.

  5. Samira , mine did not turn out good. Tried in microwave but it is not very soft. Don’t know where I went wrong

    1. Oh… dear, it means it was overdone. You need to bake it for 1 minute or may be 30 seconds less. Any cake in microwave gets harder only when kept for more time.

  6. Just came across your recipes today.I’m so happy that I could find your website through social media n loved the recipes n the way you posted the recipes in a detailed explanation n pics.Thanks a lot for sharing ur recipes.

    1. Thank you so much for stopping by and for your kind words. Be in touch and share your feedback once you try any of these.

  7. Hi Samira,
    Thank you so much for the recipe. Can you please suggest which brand dairy cream is good. Is dairy cream same as fresh cream used in gravies.

    1. My pleasure dear. Use any brand, Amul or Nestle or Mother Dairy.In gravies, ww can use homemade milk cream, that is malai also. But for this recipe, use tetra pack cream only.

    1. Thanks dear…
      I have never baked with almond flour so can’t say. I suggest you first try with the given recipe only. Later, may try a mug cake using almond flour.

  8. Tried this today. Followed the recipe perfectly. Cake turned out really good. In a time where there was no cake available outside and I dont own an oven, this turned out to be a best idea for my daughter’s birthday. She was super happy. Thank you 🙂

    1. First of all, A very Happy Birthday to your daughter. God Bless her!

      I am really glad that you liked the cake especially the Birthday girl.
      Thank you so much for trusting and trying out the recipe for such a special occasion.

  9. 5 stars
    Best chocolate cake ever! I baked it today and came out too good. Thank you so much for your detailed and simple recipe.

  10. Made this cake for a order and it’s just amazing, thank you very much for the wonderful recipe 😊 even customer also told that can’t make a difference even it’s made with whole wheat flour, Wanna post my pics also but can’t post here, anyway really I thank u very much once again for making thousands of people try your recipes with such a healthy blog, thanks Di🙏lots of love

    1. Really glad that your clients are loving your bakes. Thank you so very much for trying out my recipes beautifully and then generous enough to share your feedback too. You can share the pictures on Insta. I will include it here in my post as well.Love you too.

  11. 5 stars
    Made this cake for our wedding anniversary on 24th May, it tasted delicious. And I had made it as salted caramel cake Thanks a lot fir the wonderful recipe, earlier I made this cake for an order and the customer also enjoyed it a lot. Thanks again for this wonderful healthy blog, lots of love 🙏🙏💐 Unable to post my cake pics, please share them Samira Di, if possible

    1. Thanks a lot dear for always trusting me and trying out my recipes very beautifully. Your cake looks superb and I have shared its photo in the blog post above. Once again, thank you very much.

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