I don't enjoy baking but my husband and I often get cravings for chocolate - especially in pastry form. While at the grocery store, we always stop at the day-old bakery rack to see if any chocolate doughnuts are available.
When there's nothing in the house, this great recipe for an easy, quick, chocolate, microwave cake makes a good substitute for store-bought baked goods and as an added plus, I know what ingredients have gone into the cake. I also like the fact that no eggs are required in this recipe and I usually have all the ingredients on hand. While the finished product does not look as pretty as a bakery cake, this recipe is a time saver and satisfies a craving for chocolate pastry.
Chocolate Microwave Cake
1-1/2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water or cold brewed coffee
1/3 cup oil
1 teaspoon vanilla or almond extract
- Combine the dry ingredients in a bowl.
- Combine the liquid ingredients in a separate bowl.
- Pour the liquid ingredients into the dry ingredients and stir together the dry and liquid ingredients until well-blended.
- Pour into a lightly oiled 9-inch square glass or Pyrex pan or a microwave-safe tube pan.
- Microwave on high heat (use a turntable) for 6 to 8 minutes or until the cake tests done in center.
- Cool completely in pan. Store airtight.
To serve, cut in pieces and serve with chocolate pudding, or sauce over the pieces.
We like to make parfaits by cutting the cake into bite-size pieces and topping with vanilla yogurt, berries, and nuts.