I was searching for some chocolate cake recipe which is eggless and easy to prepare and got hold of this recipe. Couldnt wait to try it out. Came out really good.
Ingredients
Sugar - 1 cup
Milk - 1 cup
Maida - 1 and 1/2 cup
Cocoa powder - 3 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1/2 tsp
Oil - 3 tbsp (optional)
Lemon juice - 1 tbsp
Method
1. Take a deep bowl and mix sugar and milk (milk should be in room temperature) with a wire wisk till the sugar gets completely dissolved.
2. Into this add the dry ingredients (maida, cocoa powder, baking powder, baking soda) by swifting it. Mix well.
3. Now add the vanilla essence and oil. (I added oil to get a good texture for the cake. If you dont want to add it, u can omit it)
4. Mix well. Now add the lemon juice and mix. Dont mix too much, just a quick mix.
5. Pour this batter into a microwave safe dish. The dish should be greased properly and line with a butter paper in the bottom of the dish. Tap the dish to remove any air bubbles in the batter.
6. Place the dish in the microwave mode high power for 5 to 10 minutes. Temperature setting for each microwave differs, so after 5 minutes, do a tooth pick test to check whether the cake is cooked or not. If not cook it for some more time.
7. When the cake is ready, take it out from the oven and give it a standing time of 5 minutes.
8. When it is cooled, place a plate over the dish and turn upside down. The cake will come out of the dish very easily.
9. Peel off the butter paper from the cake and when it is cooled, serve.
Note
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Ingredients
Sugar - 1 cup
Milk - 1 cup
Maida - 1 and 1/2 cup
Cocoa powder - 3 tbsp
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Vanilla essence - 1/2 tsp
Oil - 3 tbsp (optional)
Lemon juice - 1 tbsp
Method
1. Take a deep bowl and mix sugar and milk (milk should be in room temperature) with a wire wisk till the sugar gets completely dissolved.
2. Into this add the dry ingredients (maida, cocoa powder, baking powder, baking soda) by swifting it. Mix well.
3. Now add the vanilla essence and oil. (I added oil to get a good texture for the cake. If you dont want to add it, u can omit it)
4. Mix well. Now add the lemon juice and mix. Dont mix too much, just a quick mix.
5. Pour this batter into a microwave safe dish. The dish should be greased properly and line with a butter paper in the bottom of the dish. Tap the dish to remove any air bubbles in the batter.
6. Place the dish in the microwave mode high power for 5 to 10 minutes. Temperature setting for each microwave differs, so after 5 minutes, do a tooth pick test to check whether the cake is cooked or not. If not cook it for some more time.
7. When the cake is ready, take it out from the oven and give it a standing time of 5 minutes.
8. When it is cooled, place a plate over the dish and turn upside down. The cake will come out of the dish very easily.
9. Peel off the butter paper from the cake and when it is cooled, serve.
Note
- Lemon juice reacts with the baking soda which we had added and this helps to make the cake spongy.
- Tooth pick test : Insert a tooth pick into the cake and take out. If the tooth pick comes out clean, then it is cooked, if some batter sticks to the tooth pick, it means it is not cooked. Then cook it for some more time.
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| Eggless Microwave Chocolate Cake |
Happy Cooking!!
The best food that I ever ate. I've enjoyed your blog dishes. It is always consistently delicious and a real treat to eat.
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