Easy microwave chocolate cake

Make this light, fluffy and easy cake in minutes, no eggs needed.

Easy microwave chocolate cake. Credit: Everyday Gourmet with Justine Schofield

• serves

  2

• prep

  5 minutes

• cook

  2 minutes

• difficulty

  Easy

Ingredients

• 100 g plain flour
• 30 g cocoa powder
• 100 g caster sugar
• Pinch of ground coffee, optional
• ¾ tsp baking powder
• ½ cup (125 ml) milk

Instructions

1. Mix all dry ingredients, along with a pinch of salt, together in a jug. Make a well in the centre and slowly add the milk.
2. Pour into two glass cups, mugs or paper cups.
3. Microwave on high for 2 minutes. (Note: Timing may depend on the size of your cups and microwave power.)

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.