One of my earliest baking memories is of this cake made by my Grandma – well not so much the cake, or even if I helped make it – but of the crumbs left in the cake tin! When you remove the cake from the tin it leaves little traces of soft moist cake behind – and it is those little traces of cake crumb that are my most enduring memory of this cake – and the best bit is that 20-30 years later it still tastes the very same!

The next most important point to make is this cake cooked in 5  1/2 minutes!!! So at any given point you are only around 10-15 minutes away from a whole chocolate cake – forget tasteless cakes in a mug – this is real cake, whole cake, cooked in no time at all 

This was definitely trial and error – the original recipe said to cook on medium for 10 minutes – so I thought I would try 40% for 10 minutes – and well suffice to say I now know how to make rock cake!

So second time around I went with fullpower and 4 minutes – eventually cooking for a further 1  1/2 minutes – each microwave will vary so I recommend starting at 4 minutes and going for 30-60 second increments until it bounces back to the touch and a skewer or knife comes out clean.

You will need a microwave proof cake tin – I have the original old ring tin but I see you can get them online and in some stores still.

Onto the recipe!

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Grandma's Microwave Chocolate Cake

Yield: 12

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

A favourite of mine since childhood, so easy to make

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Ingredients

• 1  1/2 cups Plain White Flour, 195 grams
• 1 Cup Sugar. 205 grams
• 3 heaped Tablespoons Cocoa, 18 grams
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 Eggs
• 1 Cup Milk, 250 mls
• 1 Cup Oil, 250 mls
• 3 Tbsp Golden Syrup, 45mls

Icing

• 1 1/2 Cups Icing Sugar, 202 grams
• 1 heaped Tablespoon Cocoa Powder, 10 grams
• 1 teaspoon melted Butter, 5 mls
• 1 teaspoon Vanilla Essence, 5 mls
• 1-2 Tablespoon Water, 15-30 mls

Instructions

1. Spray or line the microwave proof cake tin (I used a ring tin) It does leave a fine crumb behind but you can always use a circle of baking paper in the bottom of the ring to avoid losing the top of your cake.
2. Combine the dry ingredients in a large bowl and combine well.
3. Add the wet ingredients to the dry, and combine well - I used a whisk to ensure it was all well combined.
4. Pour into the prepared cake tin, pop into the microwave and cook on high for 4 minutes, then check and cook for 30-60 second increments it bounces back to the touch and a skewer or knife comes out clean. It took 5 1/2 minutes in our 1100w microwave.
5. Allow cake to cool in the tin then remove onto a rack ready to ice once cold.
6. !Icing
7. In a medium bowl add the icing sugar, cocoa and mix well
8. Add to this the melted butter and vanilla and mix
9. add water a small amount at a time until you have a slightly runny spreadable consistency
10. Spread over the cooled cake
11. Store the cake in an airtight container for up to 3 days.
12. Enjoy

Did you make this recipe?

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I hope you enjoy this special recipe from my Grandma, I was so pleased to remember it and even better that my Mum was able to dig it up.

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Happy Baking

Anna