Microwave Chocolate Cake: the fudgy, quick chocolate cake recipe to make in the microwave

Don’t have an oven? Well, that doesn’t mean you can’t make delicious cakes! If you have had a craving for chocolate cake, but don’t have an oven, then don’t worry, we have just the recipe for you. This Microwave Chocolate Cake is an easy, quick, decadent chocolate cake recipe made in the microwave and with no eggs.

With a creamy ganache, it’s full of chocolate flavor, with a fudgy texture and rich, chocolatey taste. To make it you’ll need flour, cocoa powder, sugar, chocolate, and butter. We also have a few ways you can customize it and guess what, you can make it in a mug too! You will love this easy microwave cake.

Microwave Chocolate Cake Ingredients

Flour – the flour holds the brownies together. Use all-purpose flour or see substitutions below.

Cocoa Powder – the cocoa powder gives it that cocoa flavor.

Sugar –sugar adds sweetness, and also creates the right texture in your cake. If you leave the sugar out, the cake will be hard and dry.

Butter – the butter adds richness and flavor to the cake. Oil can also be used, but the brownie will be softer.

Chocolate – use high-quality chocolate, dark chocolate works well.

How To Make Microwave Chocolate Cake

Mix together the dry ingredients. In a bowl add the flour, cocoa powder, sugar, baking powder, and mix. Then add the melted butter, water, and mix all together until well combined. Pour the batter into a greased baking mold (make sure it’s microwave safe!) and cook for 6 minutes. Don’t be tempted to bake it longer. Overcooking the cake will make it rubbery.

Make the ganache. Melt together the dark chocolate and heavy cream. Pour and spread the ganache over the baked and cooled cake.

Can You Make Microwave Chocolate Cake In A Mug? 

Yes, you can! To make this recipe in a mug, divide the batter equally into cups with at least a 1-cup measurement. Microwave for 1 minute and 50 seconds, cool, and decorate.

Tips For Making Moist Microwave Cake

To make it moist and not dry, stick to the baking time, and don’t overbake the cake. You can swap the granulated sugar for brown sugar. Brown sugar adds an extra flavor of caramelization and makes them more moist and chewy.

For a lazy, shortcut version, use a store-bought cake mix.

If you want, you can leave out the cocoa powder and add melted chocolate.

Make a healthier, keto-version of this brownie by using almond flour instead of flour, and using erythritol instead of sugar.

If you don’t feel like a ganache topping, you can also use a chocolate buttercream or make a glaze icing. Whip up a quick and easy glaze icing by whisking together 2 cups confectioners’ sugar, 2 tbsp butter, 1 tsp vanilla extract, and up to 4 tsp milk. Drizzle and spread over the cooled pound cake.

Add any decorations like chocolate or rainbow sprinkles, coconut, or nuts soon after glazing and before the icing sets. This way the toppings will stick to the dessert.

You can make this recipe in the oven too. Just remember to use an oven-safe cake tin!

How To Store Microwave Chocolate Cake

The microwave cake can be stored at room temperature for up to one day, or in the fridge for up to 4 days. Keep it in an airtight container to prevent the cake from drying out.

Instructions

In a bowl add the flour, cocoa powder, sugar, baking powder, and mix.

Add the melted butter, water and mix all together until well combined.

Transfer the cocoa mixture into the cake 18 cm-size mold and cook in the microwave for 6 minutes.

In a bowl add dark chocolate and heavy cream and transfer to the microwave for 1 minute.

After time has elapsed, mix all together until it is well combined.

Turn the cake upside down and pour the chocolate ganache on all sides.

Slice, serve and enjoy!