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!

Grandma's Microwave Chocolate Cake
A favourite of mine since childhood, so easy to make
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
- 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.
- Combine the dry ingredients in a large bowl and combine well.
- Add the wet ingredients to the dry, and combine well - I used a whisk to ensure it was all well combined.
- 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.
- Allow cake to cool in the tin then remove onto a rack ready to ice once cold.
- !Icing
- In a medium bowl add the icing sugar, cocoa and mix well
- Add to this the melted butter and vanilla and mix
- add water a small amount at a time until you have a slightly runny spreadable consistency
- Spread over the cooled cake
- Store the cake in an airtight container for up to 3 days.
- Enjoy
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
bsymommonologues says
Looks delicious !
Joanne says
Could you replace plain flour for self raising and not use baking powder and baking Soda
justamumnz says
Yes you can. Possibly add 1/2 a teaspoon of baking soda as well as Self Raising Flour.