Super Moist Chocolate Cake In Microwave / Eggless Recipe
This eggless chocolate cake cooks in an 8-inch microwave-safe dish and is finished with a stovetop cocoa glaze. The cake itself takes 4 minutes at 1200 W; preparing the glaze and cooling take additional time.Dietary note: Contains dairy. This recipe is not vegan.
Ingredients
- 1 cup (140 g) All-Purpose Flour
- 1/4 cup (30 g) Cocoa Powder
- 1 tsp (4 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 1/8 tsp (pinch) Salt
- 1/2 cup (100 g) Granulated Sugar
- 1 ½ cup (360 ml) Buttermilk, warm
- 1/4 cup (60 ml) Vegetable Oil
Chocolate Glaze
- 1/4 cup (30 g) unsweetened Cocoa Powder
- 2 tbsp (15 g) Cornstarch
- 2 tbsp (30 ml) water
- 1 ½ cup (360 ml) Milk
- 1/2 cup (100 g) Granulated Sugar
- 1 tbsp (14 g) Unsalted butter
Instructions
- Sift the flour, cocoa, baking powder, baking soda and salt into a bowl. Mix in the sugar, warm buttermilk and oil until combined.
- Line the base of an 8-inch (20 cm) microwave-safe container with parchment and pour in the batter.
- Microwave at 1200 W for 4 minutes. Adjust as needed for your microwave, then let the cake cool enough to unmould.
- For the glaze, mix the cocoa, cornstarch and water. Heat the milk and sugar in a saucepan over low heat, then whisk in the cocoa mixture.
- Stir over low heat until the glaze thickens. Turn off the heat and stir in the butter.
- Unmould the cake onto a rack set over a plate or tray. Pour the glaze over the cake, letting it cover the top and sides, and allow it to settle before serving.
Video
Notes
The 4-minute cooking field refers to the cake at 1200 W. The video does not time the stovetop glaze, so glaze preparation and cooling are additional. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.