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10-Minute Easy Chocolate Cake

10-Minute Easy Chocolate Cake (Made in the Microwave)

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Moist, fudgy, and easier than you could ever imagine, my 10 Minute Easy Chocolate Cake recipe bakes in your microwave faster than your oven can preheat.


Hi Bold Bakers!

It’s been a while since I made an ENTIRE cake in the microwave, but I am back with a highly requested recipe for a 10-Minute Easy Chocolate Cake Made in the Microwave! We’ve made all kind of Mug Meals, Brownies and 3 Layer Cakes in the microwave, so “microbaking” is one of our Big and Bold signatures! This Chocolate Cake Made in the Microwave is moist, fudgy, and packed with chocolate and can be made in MINUTES.

If baking a cake intimidates you, allow me to introduce you to this super impressive yet approachable take on a Chocolate Cake!

What Cake Pans Can I Use In The Microwave?

When microbaking it’s really important to use a microwave-safe dish. I use these Silicone Cake Molds. These are the perfect size and material for baking in the microwave. They are not only safe and easy to clean, but they are flexible which is great for turning out the cooked cakes. If you don’t have molds, don’t worry! Just use any microwave safe dish.

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How Do I Know My Chocolate Cake Is Done?

You will be amazed by how quickly and evenly this chocolate cake bakes in the microwave. You will know when the cake is done when it’s firm to the touch in the middle and it pulls away from the sides of the pan.

How Do I Store Chocolate Cake?

After the cake has been decorated, cover the cake in cling wrap or a reusable airtight container and store at room temperature for up to 4 days. It also freezes really well un-frosted for up to 4 weeks. This makes it a great make-ahead dessert option for all kinds of events and last-minute entertaining.

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Tips and Tricks to making Chocolate Cake in the Microwave:

  • You can substitute the eggs with apple sauce, buttermilk, or banana. For quantities reference my Egg Substitute Chart.
  • Use any type of yogurt e.g./ plain, Greek, or even dairy free
  • Don’t be tempted to use hot chocolate powder instead of cocoa powder. They are not the same thing.
  • Allow your butter to sit out overnight to come to room temperature before making the batter
  • Always start with room temperature eggs. To bring cold eggs to room temperature quicker, put them in a bowl of warm for 10 minutes before using.
  • The cook time below is based on my microwave which is 1200 Watts, so your cook time may vary depending on your microwave.
  • If you don’t have silicone molds then use any microwave safe dish.

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4.95 from 19 votes
10-Minute Easy Chocolate Cake
10 Minute Easy Chocolate Cake Recipe Made In The Microwave
Prep Time
25 mins
Cook Time
8 mins
Total Time
33 mins
 

Moist, fudgy, and easier than you could ever imagine, my 10 Minute Chocolate Cake recipe bakes in your microwave faster than your oven can preheat.

Course: Dessert
Cuisine: American
Servings: 10 sliced
Author: Gemma Stafford
Ingredients
  • ½ cup (2oz/57g) cocoa powder
  • cups (7.5oz/210g) all purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • (6oz/180g) sticks butter, room temperature
  • 1 cup (8 oz/225g) sugar
  • 3 eggs, beaten*
  • teaspoons vanilla extract
  • 1 cup (10oz/282g) plain yogurt
  • ¼ cup (1.5oz/43g) chocolate, melted
Instructions
  1. Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper.

  2. Place a sieve over a mixing bowl and add cocoa powder, flour, baking powder, baking soda and salt. Sieve ingredients together and set aside.

  3. Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy.

  4. Slowly add in the eggs and beat on high speed. (High speed will stop this mix from separating.)

  5. Swiftly mix in the yogurt, vanilla, and melted chocolate and mix in quickly.

  6. Lastly by hand, using a large spoon fold in flour mixture to the wet ingredients.

  7. Divide the batter evenly between 3 silicone cake molds (or any microwave safe dish).

  8. One layer at a time, microwave each cake for roughly 2 minutes - 2 minutes 20 seconds. (this cooking time is based on my microwave which is 1200 Watts so your cook time may vary). 

  9. You will know when the cake is done when it's firm to the touch in the middle and it pulls away from the sides of the pan. Take care not to overcook or they will dry out. Remove from the microwave and allow to cool in the pan before turning out on a cooling rack.

To decorate the cake:
  1. Start by frosting between the layers with a generous scoop of my Best Ever Fudge Frosting. Line up the cakes as you go so your cake isn't leaning in the end. Add more frosting on top and top with fresh berries for color. (see above video for more detail)

  2. Cover the cake and store at room temperature for up to 5 days. It also freezes really well for up to 4 weeks.

Watch the Recipe Video!

Recipe Notes

Substitute the eggs in this cake with apple sauce or banana. Check out my Egg Substitute chart for more info. 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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66 Comments

Write a Comment and Review

  1. Yukti Arora on August 16, 2019 at 5:35 am

    Wow so classy and mouth watering chocolate cake i loved it and please keep posting such tempting cakes because i am Lerner of making new and different cakes

    • Gemma Stafford on August 16, 2019 at 3:11 pm

      Delighted to hear it!! Thanks for checking it out 🙂

      Best,
      Gemma.

  2. Angelie23 on August 10, 2019 at 3:14 am

    Hi my name is Angelie from Philippines I’m 11 years old and I can’t wait to try out this recipe for my mom and I just want to tell you that I’m a huge fan and I hope I will become a amazing baker like you!!
    – Angelie

    • Gemma Stafford on August 10, 2019 at 2:57 pm

      Hi Angelie,

      I’m delighted to hear that!!! Thank you fro being apart of the BBB community. Make sure you share a photo of your baked goods when you are done.

      Best,
      Gemma.

  3. Jamie on August 6, 2019 at 1:53 pm

    can i double the recipe for maybe an 8 inch 3 layer

    • Gemma Stafford on August 7, 2019 at 4:30 am

      Hi Jamie,
      yes, and I think that will work well for you. The timing may be different, depending on your microwave. It is always important to monitor a bake to ensure a good result. When the cake has risen, and you do not see wet spots on top, then test it. Use a little press on top with your finger, it should feel just firm, then you will know it is done.
      Allow to stand at room temperature to allow the heat to equalize and it will be finished.
      I hope this works out well for you,
      Gemma 🙂

  4. Anshujaluka on July 17, 2019 at 2:55 am

    Hey Gemma !
    Can you suggest few brands where I can find good quality dark chocolate.
    Thank you

    • Gemma Stafford on July 18, 2019 at 6:33 pm

      Absolutely, In America you can get really good baking chocolate at trader Joes, Ghirardelli, Ghittard and Callebaut. Have a look on Amazon.

      Hope this helps,
      Gemma.

  5. Donna Maxwell on July 15, 2019 at 2:11 pm

    I ordered the pans on Amazon and couldn’t wait to try it. I made this cake yesterday. It turned out perfectly and is still moist and delicious on day two.
    My only warning is that it took much longer than 10 minutes to prepare. My “staff” was not available to get everything prepped for me and read each step of the recipe so I didn’t mess it up…LOL!
    Seriously, it was easy and I will use this many times for a moist and delicious chocolate cake. Next time, I will only use half the icing recipe because it makes a BIG batch. I used the recipe Gemma recommended and it is creamy and delicious. Thank you, Gemma, for another new recipe! I will post a picture of the result.

    • Gemma Stafford on July 16, 2019 at 3:15 am

      Hi Donna,
      haha! I know, it is awful when the ‘staff’ leave the building 😉
      Thank you for this lovely review, I appreciate it, and other bold bakers will appreciate it too,
      Gemma 🙂

  6. Rufina on June 23, 2019 at 12:45 am

    Hey Gemma tried this recipe today and worked on it by 4 mins 20 secs as my microwave is not 1200 Watts. However the cake comes out of the edges and toothpick on the sides is clean but the centre about 2 inches stays uncooked as it is..

    • Gemma Stafford on June 23, 2019 at 10:18 am

      Hi Rufina!

      What kind of “pan” did you use in this bake? It seems that it conducted heat much faster on the edges. This is why the edges were cooked and the center still not done.

      The timing is different between every type of microwave, this is why you need to practice with your oven. All the technologies are not the exact same, some cook in pulses, some are more constant like mine. So, you do need to get to know your own oven. The only way to do this is to try one recipe, watch it, check after 40 seconds or so, cook for another 10 secs and on like this until you are happy with the result. remember that the food will continue to cook for about one more minute when it is removed from the oven, as there will be residual heat in the food.

      I hope this helps.
      Gemma 🙂

  7. NIckles on June 21, 2019 at 10:27 pm

    A delicious cake! Easy to make and great on hot summer days when you do not want to use the oven! Thank you!!!

  8. Cherrie on June 16, 2019 at 3:55 am

    Hi Gemma!Love everything that you make!But I need your help!!! I tried making this cake but it’s kinda dry after I put it in the fridge for a few hours. I did the frosting too and Im wondering why it’s a bit runny and not holding up like yours!Can I lessen the amount of sugar too?thanks a lot!!!

    • Gemma Stafford on June 17, 2019 at 8:58 am

      Hi Cherrie! When you placed this into the fridge, did you cover it? The fridge tends to dry up cakes when placed in the fridge uncovered or not stored in an airtight container. Is it warm where you are? If it is, this would have made it runny. Keep your bowl and ingredients chilled for the frosting. Hope this helps. Gemma

  9. Martin White on June 10, 2019 at 1:04 pm

    Hi Gemma, it’s me again. I wanted to know if you need to include the yogurt. That’s not something my family often buys, and I wasn’t sure if I needed it or not. Thanks.

    • Gemma Stafford on June 11, 2019 at 3:27 pm

      Hi Martin! For this recipe yes, you do need the yogurt. It gets the cake crumb tender and soft. But you can use sour cream instead if you do use that in your kitchen. Hope this helps. Gemma

      • Martiin White on June 14, 2019 at 12:02 pm

        OK, thanks. Does the sour cream affect the flavor at all? That would be my only concern with using it as a replacement. Thanks.

        • Gemma Stafford on June 14, 2019 at 1:34 pm

          Not at all. The flavor will be all chocolate. It really is more on giving softer texture to the crumb and some of the richness.

  10. Nour on June 10, 2019 at 8:49 am

    Hello Gamma,
    This a wonderful recipe 😄
    I was wondering if you could make a video on how to make an ice cream with an ice cream machine.
    I also wanted to ask you if I could make it without using eggs, if I have an ice cream machine.

  11. Susan Dukes on June 10, 2019 at 6:02 am

    Thank you for replying Gemma, will do mine in the oven I think Sue

  12. Delia Lopez on June 9, 2019 at 10:47 am

    Hello Gemma,
    Thank you for all your knowledge and shares of recipes, everything is wonderful and exciting! I I do have a question.. how do you know what wattage the microwave is? I never really paid attention to that. For this cake I believe it needed to be at 1200 for a good outcome. Again thank you.

    • Gemma Stafford on June 10, 2019 at 4:14 am

      Hi Delia,
      check the panel at either the back or under the door opening (top), this is where the wattage will be indicated.
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power, the microwave is cooking at 100% of the time of the baking. At the lower levels, it phases on and off, so at Medium-high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      Get to know your own oven and you will make the best of it,
      Gemma 🙂

  13. Susan Dukes on June 9, 2019 at 5:47 am

    Hi Gemma made microwave cake yesterday,it was fine,put it in a container over night to decorate next day and it was very hard,please what can I do Sue

    • Gemma Stafford on June 10, 2019 at 3:46 am

      Hi Susan,
      I am sorry to hear this. A microwave cake does not store as well as an oven-baked cake, but it should be good overnight. I think it may have been a touch overbaked. You can brush it with a sugar syrup, that is a little sugar and water, boiled for a few minutes until it begins to make small bubbles. Cool a little and brush over the cake to moisten it.
      I am sorry you were disappointed. Microwave baking is a bit different to regular baking, the timing depends on your precise oven as this technology is so varied in terms of wattage and how the energy is distributed. Get to know your own oven well.
      Gemma 🙂

  14. Martin White on June 8, 2019 at 9:02 pm

    If we don’t have any silicone pans, could we partially fill a plastic container instead? Thanks.

    • Gemma Stafford on June 10, 2019 at 3:27 am

      Hi Martin,
      some plastic containers are microwave safe, others not so much! There is a fear that microplastics can migrate into the food from some containers. In general, food-safe containers will indicate that they are safe for hot food. I think it depends on the container! other than that, why not. Oven safe glass and ceramics too will be perfect,
      Gemma 🙂

  15. Vani Pradeep on June 8, 2019 at 1:22 am

    Hey Gemma,
    I’m Vani, I have tried your brownies and a couple of other cakes. They turned out really good.
    But when I tried the microwave cheesecake, it didn’t turn out good and I think it’s the cream cheese.
    Can I use any replacement to yogurt in this recipe? Because plain yogurt is hard to find in my locality.

    • Gemma Stafford on June 9, 2019 at 4:39 am

      Hi there,
      Buttermilk will help here in this recipe, you are looking for the acid ingredient.
      You can make your own yogurt too (https://www.biggerbolderbaking.com/how-to-make-yogurt/) and indeed the cream cheese too. Baked cheesecake usually works well, even with not too perfect cream cheese, so I am thinking you may have over-baked it!
      I hope this helps,
      Gemma 🙂

  16. Pat on June 7, 2019 at 3:22 pm

    I’m allergic to Baking Powder. Can it be successfully omitted?

    • Gemma Stafford on June 9, 2019 at 4:07 am

      Hi Pat,
      that is too bad! The issue is that baking powder, which is a combination of an acid and alkaline ingredient, produces co2, created air bubbles, and gives the rise to a bake.
      If the bicarbonate of soda is not an issue for you-you can use that and buttermilk or yogurt to add the acid in any recipe. This recipe already has the yogurt so you should manage it well. 1/4 teaspoon of bicarbonate of soda in this circumstance, replaces 1 teaspoon of baking powder, this is worth remembering for you.
      I hope this is of help,
      Gemma 🙂

  17. Deepal Randeria on June 7, 2019 at 10:32 am

    Hi Gemma,
    Tried this cake tonight and used exaclty half of the measurements so that I can bake the entire cake in one pan.. and mine is a 800W microwave and I baked it at full power for abt 6 mins.. but it rose double to its batter size and then sank really flat! Wat could have possibly gone wrong?

    • Gemma Stafford on June 11, 2019 at 3:10 pm

      Hi Deepal! Thanks for reaching out! This is a common problem when you bake cakes. There are a couple of reasons why this happens. I am thinking that you may have overbaked your cake. The proteins that hold the structure / the air in the cake might’ve collapsed caused the cake to rise and then sink. Try baking for around 3-4 minutes instead of 6. Gemma 😊

  18. Nidhi Bhagwat on June 7, 2019 at 10:22 am

    Hi Gemma,
    Is it possible to bake this cake in an oven?

    • Gemma Stafford on June 8, 2019 at 4:15 am

      Hi there Nidhi,
      yes, it is, perfectly possible.
      Bake at 180c/350f for about 25 minutes. you will need to monitor the bake, when it feels firm to the touch on top it will be done. Use your sense of smell too in baking, this often tells the story!
      Gemma 🙂

  19. Aparna on June 7, 2019 at 8:14 am

    Can I leave out the chocolate- I bought all the other ingredients but I forgot to buy the chocolate 😅

  20. leer3 on June 7, 2019 at 7:08 am

    In a country where many ingredients such as heavy cream, butter and cream cheese are very expensive, do have any ideas for frosting that don’t require those ingredients and aren’t as sweet as frostings like buttercream.

    • Gemma Stafford on June 8, 2019 at 4:01 am

      Hi there,
      there are many frosting types out there, but really what matters is your need. The frosting tends to match the recipe. Most will have a little fat and a lot of sugar, but there are exceptions.
      The fudge frosting I use here (https://www.biggerbolderbaking.com/chocolate-fudge-frosting/) is a useful one. It has little butter, and margarine would work well in this too. It can be poured, and it can be cooled and whipped as a filling, I use this in my latest recipe for Microwave Chocolate Cake. The flavor can also be changed here, and you can experiment with that. Coffee works really well in this recipe and I think lemon zest would too. Simple glazes, using warm milk and powdered sugar work well for some things, see the No Knead Donuts for this (https://www.biggerbolderbaking.com/no-knead-donuts/). So, an experiment I say. use what is available to you in your country, that will be best.
      Gemma 🙂

  21. Susan Dukes on June 7, 2019 at 5:07 am

    Made it Gemma bit small can we double the mixture as I have 4 hungry grandchildren lol

    • Gemma Stafford on June 7, 2019 at 12:14 pm

      Hi Susan,
      haha! grandkids are always hungry for Granny’s baking.
      You can double this of course, but the issue is with how microwaves bake. It is best baked in small shallow pans, this is because of the way microwaves distribute the heat in the food. If you use a larger pan you may get spot baking, which will not be too good. The timing will also change. I think to stick to the smaller molds, but make more, better still, get the kids to do it!
      Gemma 🙂

  22. Rachel on June 7, 2019 at 1:39 am

    Hi, Gemma!! First of all Hats off to this spectacular cake recipe and your amazing pastry chef talent but I do also have a question… I’m so impressed by this cake that I want to make it right now but my microwave has 900 watts as it’s maximum temperature so for how long I should keep it in my microwave? ??

    • Gemma Stafford on June 7, 2019 at 12:09 pm

      Hi Rachel,
      The simple answer to this is ‘until it is done’, but you need a little more information to help you.
      The timing is different between every type of microwave, this is why you need to practice with your oven. All the technologies are not the exact same, some cook in pulses, some are more constant like mine. So, you do need to get to know your own oven. The only way to do this is to try one recipe, watch it, check after 40% of the baking time or so, cook for another 10% and on like this until you are happy with the result. remember that the food will continue to cook for about one more minute when it is removed from the oven, as there will be residual heat in the food. I hope this helps.
      Gemma 🙂

  23. lisa on June 7, 2019 at 1:11 am

    hi Gemma,
    sorry this is off topic for this recipe but i’d like to clarify the ingredients used for the Irish Brown Bread,
    when you say 2 1/2tsp baking powder, what does it mean?
    is it 2-1/2 tsp or 2 half tsp ?
    sorry but i’m really confused and i want to try baking this bread.

    • Gemma Stafford on June 7, 2019 at 12:07 pm

      Hi Lisa,
      I am sorry to confuse.
      This is 2 teaspoons plus one 1/2 teaspoon. The way the recipes are written on the software can be a little odd. I hope this is of help,
      Gemma 🙂

      • lisa on June 8, 2019 at 1:16 am

        Thank you very much for your immediate reply ,really really appreciate it.

        • Gemma Stafford on June 9, 2019 at 4:36 am

          Hi Lisa,
          You caught me at a good moment <3
          Gemma

  24. Eliane on June 6, 2019 at 10:14 pm

    Hello Gemma,
    Can we make it in only one mold? and how big would that be and for how long should we bake it in the microwave?
    Thank you 🙂

    • Gemma Stafford on June 7, 2019 at 11:55 am

      Hi Elaine,
      I do not know that this will work for you, I would think not, as, depending on the technology, the cake may spot bake.
      this is not as easy as it may seem, you will need to understand how microwaves work.
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power, the microwave is cooking at 100% of the time of the baking. At the lower levels, it phases on and off, so at Medium-high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      The timing is different between every type of microwave, this is why you need to practice with your oven. All the technologies are not the exact same, some cook in pulses, some are more constant like mine. So, you do need to get to know your own oven. The only way to do this is to try one recipe, watch it, check after 40 seconds or so, cook for another 10 secs and on like this until you are happy with the result. remember that the food will continue to cook for about one more minute when it is removed from the oven, as there will be residual heat in the food. I hope this helps.
      Gemma 🙂

  25. Kim McCutchan on June 6, 2019 at 3:00 pm

    I can’t do lactose what is a good substitute for the yogurt?

    • Gemma Stafford on June 7, 2019 at 11:21 am

      Hi Kim,
      you can use a soy yogurt if that is available to you. You can also use nut milk to which you have added about one tablespoon of lemon juice. This is really the purpose, to introduce the acid note to balance with the alkaline of the bicarbonate of soda.
      I hope this helps,
      Gemma 🙂

      • Kim McCutchan on June 11, 2019 at 3:58 pm

        Thanks, I’ll give the nut milk and lemon juice a try since I also try to avoid soy. Does it matter if it’s unsweetened ?

        • Gemma Stafford on June 12, 2019 at 10:21 am

          Hi Kim! Yes it is best to use an unsweetened one as the sweetened ones will affect the results. Hope this helps! Let me know how you go along. Gemma 😊

  26. Anas on June 6, 2019 at 12:47 pm

    Hello gemma I have tried your many recipes and turned out great can we make this cake in an oven and can also add oil instead of butter if yes then what will be a quantity ?

    • Gemma Stafford on June 7, 2019 at 11:08 am

      Hi there,
      yes, on both counts. You would bake this cake in an oven at 180c/350f for about 25 minutes given the same sized pan. You need to check it for doneness, a touch to the top at 20 minutes will tell you a lot.
      Butter is a different thing to oil, to a degree. If you are using oil in place of the butter you use about 20% less oil. Butter is not just fat.
      I hope this is of help,
      Gemma 😉

  27. Madhusweta Panda on June 6, 2019 at 10:28 am

    Delicious and easy.. Thank you for everything.. U made my life easy with egg substitute details

    • Gemma Stafford on June 6, 2019 at 11:21 am

      Hi there,
      good, good, good! I am really happy to hear this, thank you,
      Gemma 🙂

  28. Helen Lazan on June 6, 2019 at 9:29 am

    Is it possible to make this microwave chocolate cake keto friendly?

    • Gemma Stafford on June 6, 2019 at 11:27 am

      Hi Helen,
      I hear you, keto is such a big thing now. I have not tried it, but a good blend of flours for this type of recipe will be almond flour and coconut flour. Generally, you make this 1:3, that is one portion of coconut flour, which gives the flour structure, and three portions of almond flour. Almond flour is high in natural nut fats/oils, so the fat content of the cake may need adjustment. The sugars are easily managed, you can use one of the new age sweeteners, maltitol/erythritol, swerve, Lakanto, etc. You will need to replace the bulk of the sugar, so stevia will not do it on its own.
      I know, this a bit of an invention, but you can do it, with a little experimentation, it will be worth it,
      Gemma 🙂

      • Helen Lazan on June 8, 2019 at 5:16 am

        Thank you, Gemma!…I love your recipes and letting us know about substituting various ingredients.

        • Gemma Stafford on June 9, 2019 at 4:44 am

          Hi Helen,
          thank you, I am happy that you find these tips useful. Lots more to come!
          Gemma 😉

  29. Michele Hilty on June 6, 2019 at 9:11 am

    You have convinced me to try a microwave cake. Never have done this before and yours looks so good and I like the idea of it being moist. I need a little help with the temperature of my microwave. Mine goes only to 800 degrees Celsius, so how long do you think I should bake my cakes at that temperature? Can’t wait to try. Thanks Gemma.

    • Gemma Stafford on June 6, 2019 at 11:35 am

      Hi Michele,
      Microwave power levels do not equate to heat, but to time. It is worth understanding this. At full power, the microwave is cooking at 100% of the time of the baking. At the lower levels, it phases on and off, so at Medium-high it is operating at about 75% of the time. At medium it will be 50%, etc. What is happening with the bake is that the heat, which is generated in the food, is allowed time to distribute. The defrost/low setting is on for about 30% of the time for instance, so that the food is not cooked, but defrosted. I hope this is not confusing, but it is worth thinking about it.
      Your 800-watt oven is slower than mine, you need to allow more time, but most of all you need to keep an eye on it. Experience is the best teacher, try it!
      Gemma 🙂
      My oven is 1,200 watt, and the technology too may be different to yours as mine is up to date. however, what matters is that you monitor the bake. You will know when it is baked, it will look baked, smell baked and feel slightly firm to the touch. At that point you stop it, take the cakes out and allow the residual heat to distribute, as the cake cools, then it is ready.

  30. Chandra Persaud on June 6, 2019 at 8:32 am

    Oh my! This looks and sounds like my kind of chocolate cake! Can this be baked as normal in the oven? Can sour cream be used instead of yoghurt?

    • Gemma Stafford on June 6, 2019 at 11:43 am

      Hi Chandra,
      Yes, it can. Using the same sized pans then bake at 80c/350f for about 25 minutes. Do keep an eye after 20 minutes or so, all will be well,
      Gemma 🙂

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