Microwave Chocolate Cake

 Ingredients
1/4c  cocoa powder - I use Hershey ( 21 g )
2/3c  hot water – DIVIDED (76g)
3/4c  plus 2Tb all-purpose flour ( 90g + 2 Tb)
1c  granulated sugar (198g)
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1/4c plus 2Tb vegetable oil  (44g + 2 Tb)
1  large egg
2 tsp vanilla
( This  recipe makes 1 x 8" x 1 1/2"  layer )    (= 1  x 20cm x 35cm layer)

• Grease round micro-proof dish ( 7’x 2” or 8” x1 ½”  ) and line with plastic wrap. (I use a round glass dish but a square casserole dish works too - you can always cut a circle out of it afterwards if you  want!)
• In small bowl mix cocoa with 1/3c  hot water, stir to combine, then microwave for 40-50 seconds till slightly thickened
• In medium bowl, mix dry ingredients (flour, sugar, baking soda, baking powder,  salt)
• Add oil, remaining 1/3c hot water, egg and vanilla to chocolate mixture, mix together,  then stir into flour mixture. Mix till well blended
• Pour batter into prepared pan
• Microwave in high for 5-6 minutes until cake begins to pull away from sides. Some moist spots might remain but will disappear as cake cools.
• Let stand at least 5 minutes. Invert onto serving plate. Let cool completely
• Frost with your favorite  buttercream, and enjoy!


• TIP : When the cake is cold, you can chill it in the fridge for  at least 30 minutes  and then carefully slice the cake layer in half horizontally to make 2 x 3/4"  layers, or simply make another layer for a  traditional 2-layer cake.
• TIP: A single layer cake is quite spectacular filled with whipped cream and raspberries and decorated with chocolate buttercream, a chocolate sail and fresh raspberries.

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