Microwave Chocolate Cake



There was a time when I was very excited about cooking using my microwave oven. That was when we had shifted six years ago to our current residence. HD and I were on our own till we had Rasha and we moved in with my parents. Since I was working, it was easier to be with them, since umma wanted to handle her grand child by herself and it would be more peaceful for me as I go about my work. Even though we hadn’t intended to stay for a long time, we ended up being with them till they finally returned back to be home in August 2014. Then HD figured out this place and then did the booking, without even showing it to me.Β  He somehow likes to sort out things himself and expect me to go with his flow.


At times, it totally irritates me that how my opinions are not even taken into consideration but as days go by, it feels more clear that I didn’t have to stress on so many things because he just would take care of it. One major thing was the furnishing. He used to have joinery those days and he got everything done. When I saw them, I was quick to point out the negatives. However, whenever we have guests, we get asked about them and how different it looks from other homes, which actually then makes me feel good. πŸ˜€ Hehe… When we had shifted, it took us almost a month to get the gas stove in, so I used to do a mix up of ordering from out, cooking on my microwave and doing a little juggling on the infrared plate I had got – such a big mistake that I quickly got rid of! I had done a little bit of experimenting during that time, that featured on the blog, but then I have to say, it has come to a literal standstill now… That happens, right?




Something that I used to bake a lot during that time when somebody or other was dropping in to see the house was this chocolate cake. Just like the Urulakizhangu Bonda, this recipe has been sitting in my drafts for time immemorial. I have made it so many times especially when I have impromptu guests but still somehow, I would never shoot it. Finally, during the quarantine, I got a chance to at least shoot the cake in day light and keep ready for posting. πŸ˜€ Unlike mug cakes, ‘baking’ a whole cake in a microwave can be pretty tricky. The microwave oven cooks much faster than all other cooking methods, but also has a tendency of not cooking evenly. Another aspect is the possibility of over cooking. It is said that even after the set time, the food continues to cook till the affect of the waves are over.


The recipe may look really simply but do make sure you are well aware of your microwave when you decide to make this. If the oven is of low strength, chances of overcooking is less, but if it is one with a good wattage, do keep a watch on the cake. I usually bake in glass pans and after the initial five minutes, I keep them out for three minutes, test them, and then bake them at increments of not more than a minute. Then rest it for a minute and check for doneness. If it gets overcooked, you may have a very dry cake, so do take care while making it. If you personally ask me, I would always prefer my oven if I had all the time, but then this is the way I make only if I have someone coming in less than an hour and I have no other option left. Hehe… If you are wondering what is on the top, it was a failed attempt at making the Dalgona. But it did give a nice coffee kick to the cake, so I am not worried about it. πŸ˜‰ Off to the recipe…




5 from 1 vote

Microwave Chocolate Cake

Course Cake
Cuisine International
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 -8
Author Rafeeda


  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1/4 cup milk
  • 1/2 cup hot water
  • 1/2 tsp vanilla essence
  • 1 large egg refer note


  • Mix the flour, cocoa, baking powder and soda in a bowl and set aside.
  • In another bowl, whisk together the sugar, salt, oil, water and vanilla essence and whisk well till combined.
  • Add the dry ingredients and incorporate till no lumps. Finally break in the egg and give it a nice whisk. The mixture would be glossy.
  • Grease and flour a 9 inch baking pan well. Pour the mixture into it. Microwave the cake for 5 minutes. Check to see if done by inserting a skewer.
  • If not done, then bake for another 2-3 minutes, at increments of 1 minute, allowing 1 minute rest in between. The doneness depends on the power of the microwave.
  • Take out and allow to cool in pan. Slice and serve!


After the initial cooking, leave the cake in the pan in the oven for around 5 minutes and then check if done. When made in the microwave, the cake continuous cooking even after its time, so take care in order to not have a dry cake.
Use 1/4 cup yogurt to replace the egg.

Join the Conversation

  1. 5 stars
    Ah! I totally agree! those days! lol! I tried baking a beet cake in me when we first moved together in Yanbu. It was a disaster but I learnt that mw cooking time is oven time divide by 4. That kinda helps in timing the cooking. I have stopped using mw other than reheating which is even rare nowadays as I hardly have leftover. Also, the constant debate about the safety of food in this appliance has made me use it sparingly. Science keeps changing – tomorrow they will say it is absolutely great for cooking πŸ˜€

  2. Wow awesome cakes look really great

  3. I dont have a microwave, but the cake looks delicious though. Love your stories about your life πŸ™‚

  4. It looks yummy. definitely vll make a try

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