The Microwave Chocolate Cake is a yummilicous dessert which any chocolate lover would like to have. It is a moist cake and almost like a brownie. This recipe was introduced to me by a friend Mrs. Viji Ravikumar here in a club activity. The demo she made at home made me anxious to try at home. I was not much fond to have a chocolate cake or to say anything of a chocolate flavor like milkshakes or icecreams till then. But the taste of this cake in the first bite itself made me change the idea and now it has been umpteen times that I have done this cake at home. It is an all-time favorite for my daughter and of course whoever has it.
Ingredients:
Maida - 1-3/4 cup
Powdered Sugar - 2 cups
Cocoa powder - 1/4 cup
Vegetable Oil - 1 cup
Eggs - 2
Water - 1 cup
Instant Coffee Powder - 1 tsp
Vanilla Essence - 2 tsp
Baking Powder - 1 tsp
Salt - a pinch
Method:
1. Sieve together well maida, salt, powdered sugar, baking powder, and cocoa powder for at least 3 times. Keep aside.
2. Boil water and add instant coffee powder and bring to boil to make a dicoction. Allow to cool.
3. Beat eggs and vanilla essence together until light and fluffy.
4. Pour oil into the beaten eggs in a stream and beat well till creamy. Keep aside.
5. In the sieved maida mix, add the beaten eggs and oil and mix well with the spatula or a hand mixer at a low speed.
6. Blend in the coffee dicoction little by little until the cake mixture is of ribbon consistency when poured with the spatula. Fold in one direction only.
7. Grease with butter or oil the cake mold (microwave safe) and dust with flour on all sides.
8. Pour in the cake batter into the mold and tap lightly to form an even surface.
9. Sprinkle finely chopped cashews and kismis over the batter. This is optional.
9. Bake in microwave mode for 9 minutes with a standing time of 5 minutes.
10. Cool well for at least 1 to 2 hours and then use.
Notes:
This cake is a moist cake and a no butter version.
The same can be baked in an OTG. For this method, preheat the oven at 180 degrees for 10 minutes. Then, place the cake mold with the batter and bake for 30 to 35 minutes or until a toothpick pricked in the center comes out clean. It is better to check at 25 minutes but do not open the oven prior to that time.
The same batter can be used to make chocolate cupcakes. The preheating time is the same of 10 minutes and the baking time would be 10 to 12 minutes at 180 degrees.
The entire coffee dicoction may not be used up. Check for the consistency of the batter when 3/4th of the dicoction is used up and then add in more if necessary. If the dicoction is not enough, add in a teaspoon of milk to bring the batter to the ribbon consistency.
Either olive oil or an odorless vegetable oil can be used for this recipe. I used sunflower oil.
Maida can be substituted entirely or half and half with wheat flour. Since wheat flour is denser than maida, the cake also would be denser and a bit hard than the maida version.
Happy Baking!!!
Ingredients:
Maida - 1-3/4 cup
Powdered Sugar - 2 cups
Cocoa powder - 1/4 cup
Vegetable Oil - 1 cup
Eggs - 2
Water - 1 cup
Instant Coffee Powder - 1 tsp
Vanilla Essence - 2 tsp
Baking Powder - 1 tsp
Salt - a pinch
Method:
1. Sieve together well maida, salt, powdered sugar, baking powder, and cocoa powder for at least 3 times. Keep aside.
2. Boil water and add instant coffee powder and bring to boil to make a dicoction. Allow to cool.
3. Beat eggs and vanilla essence together until light and fluffy.
4. Pour oil into the beaten eggs in a stream and beat well till creamy. Keep aside.
5. In the sieved maida mix, add the beaten eggs and oil and mix well with the spatula or a hand mixer at a low speed.
6. Blend in the coffee dicoction little by little until the cake mixture is of ribbon consistency when poured with the spatula. Fold in one direction only.
7. Grease with butter or oil the cake mold (microwave safe) and dust with flour on all sides.
8. Pour in the cake batter into the mold and tap lightly to form an even surface.
9. Sprinkle finely chopped cashews and kismis over the batter. This is optional.
9. Bake in microwave mode for 9 minutes with a standing time of 5 minutes.
10. Cool well for at least 1 to 2 hours and then use.
Notes:
This cake is a moist cake and a no butter version.
The same can be baked in an OTG. For this method, preheat the oven at 180 degrees for 10 minutes. Then, place the cake mold with the batter and bake for 30 to 35 minutes or until a toothpick pricked in the center comes out clean. It is better to check at 25 minutes but do not open the oven prior to that time.
The same batter can be used to make chocolate cupcakes. The preheating time is the same of 10 minutes and the baking time would be 10 to 12 minutes at 180 degrees.
The entire coffee dicoction may not be used up. Check for the consistency of the batter when 3/4th of the dicoction is used up and then add in more if necessary. If the dicoction is not enough, add in a teaspoon of milk to bring the batter to the ribbon consistency.
Either olive oil or an odorless vegetable oil can be used for this recipe. I used sunflower oil.
Maida can be substituted entirely or half and half with wheat flour. Since wheat flour is denser than maida, the cake also would be denser and a bit hard than the maida version.
Happy Baking!!!
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