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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Easy Chocolate Cake Recipe promises to redefine convenience and decadence. In a total cooking time of just 10 minutes, you can savor a batch of this moist and fudgy treat, delivering a burst of rich chocolate flavor with every bite. If baking a cake intimidates you, allow me to introduce you to this super impressive yet approachable take on a Chocolate Cake!
- Perfect for those craving an effort-saving sweetness fix without sacrificing taste, this is one of the best chocolate cakes offering the ultimate indulgence in a fraction of the time traditionally required for baking.
- “Microwave baking” is one of our Big and Bold signatures! From mug cakes ideal for healthy portion control to savory mug meals that are hearty and healthy, from nutritious kids-friendly snacks to a full-size Birthday Cake or Brownies, we have something for everyone!
IMPORTANT NOTE: This recipe was improved and updated on 5/5/2024, to include explanations of key ingredients, and answers to the most frequently asked questions.
Table of Contents
- What is an Easy Chocolate Cake Made in the Microwave?
- Tools You Need
- Key Ingredients and Why
- How to Make an Easy Chocolate Cake in the Microwave?
- How to Store an Easy Chocolate Cake Made in the Microwave?
- FAQs
- Gemma’s Pro Chef Tips
- More Microwave Baking Recipes
What is an Easy Chocolate Cake Made in the Microwave?
An Easy Chocolate Cake Made in the Microwave is a hassle-free dessert that provides a moist and fudgy chocolate cake in mere MINUTES.
By utilizing the microwave, this homemade chocolate cake recipe streamlines the baking process, delivering indulgent results without the need for lengthy preparation or oven baking.
Tools You Need
- 3 Silicone round cake pans
- Parchment paper
- Measuring cups and measuring spoons
- Mixing bowls
- Fine Mesh Sieve
- Stand mixer or hand-handled electric mixer
- Large spoon
- Microwave
- Cooling rack
Key Ingredients and Why
Chocolate Cake
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All-purpose flour
- All-purpose flour has a protein content of 9-11%, providing structure to the cake by forming gluten when mixed with liquid ingredients, helping to hold the cake together.
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Unsweetened cocoa powder
- Adds a rich chocolate flavor and dark color to the cake without adding extra sweetness.
- You can also use Dutch-processed cocoa powder for a darker color and a milder flavor.
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Baking powder
- Acts as a leavening agent to help the cake rise by releasing carbon dioxide gas when heated.
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Baking soda
- Also functions as a leavening agent, reacting with acidic ingredients like yogurt to produce carbon dioxide gas, which helps the cake rise.
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Salt
- Enhances the flavor of this Easy Microwave Chocolate Cake by balancing the sweetness and other flavors.
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Butter (softened)
- Adds moisture and richness to the cake, as well as contributing to its texture and tenderness. Either salted butter or unsalted butter will work.
- You know your butter is at the right temperature when you push the butter and it makes an indent, but your finger doesn’t easily squish right through.
- Use vegan baking butter if needed. Oils like coconut oil, avocado oil or vegetable oil can’t whip up like softened butter so the result would be denser.
-
Granulated sugar
- Sweetening: Sugar makes the cake taste sweet and enjoyable.
- Moisture: Sugar keeps the cake moist by holding onto water molecules.
- Tenderness: Sugar makes the cake softer by preventing gluten from forming too much.
- Structure: Sugar helps trap air to create a stable structure for the cake, making it light and airy.
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Eggs (beaten*)
- Act as a binder, helping to hold the ingredients together and providing structure to the cake.
- They also add moisture and richness.
- You can also use an egg substitute from our Egg Substitute Chart.
-
Plain yogurt
- Yogurt adds moisture to the cake and helps tenderize it, while also providing acidity to react with the baking soda for leavening. I prefer full-fat dairy for the flavor and consistency.
- You can make yogurt at home, make and use Sour Cream or Buttermilk (make it vegan if needed).
-
Bittersweet chocolate (melted)
- Adds depth of flavor and richness to the cake, as well as contributing to its moist and fudgy texture.
-
Vanilla extract
- Enhances the flavor of the cake with its sweet and aromatic taste, balancing the richness of the chocolate and adding depth to the overall flavor profile.
- Be sure to check out How to Make Homemade Extract.
1 recipe Best Ever Chocolate Fudge Frosting
How to Make an Easy Chocolate Cake in the Microwave?
Get the full recipe with measurements, on the page down below.
To Make the Chocolate
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Prep: Butter 3 round silicone cake molds and line the bottoms with parchment paper. Set aside.
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Mix dry ingredients: Over a medium bowl sieve together the flour, cocoa powder, baking powder, baking soda, and salt.
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Making the wet mixture:
-
Cream butter and sugar: Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy, about 3 minutes.
-
Slowly add in the eggs and beat on high speed until well combined.
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Swiftly stir in the yogurt, melted chocolate and vanilla until smooth.
-
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Combine the wet and dry mixtures: Lastly, using a large spoon fold in flour mixture to the wet ingredients.
-
Bake the chocolate cake in the microwave:
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Divide and pour the batter evenly between 3 silicone cake molds (or any microwave-safe dish).
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Microwave each layer of cake for roughly 2 minutes – 2 minutes 20 seconds. (this cooking time is based on 1200 Watts so your cooking time may vary).
-
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Telltale sign: 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, or an inserted toothpick comes out clean. Take care not to overcook or they will dry out.
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Cool and serve: Remove from the microwave and allow to cool in the pan before turning out on a wire rack.
To Decorate the Cake
-
Start by frosting between the cake layers with a generous scoop of my Best Ever Fudge Frosting.
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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 details).
How to Store an Easy Chocolate Cake Made in the Microwave?
-
After the cake has been decorated, cover the cake in plastic wrap or a reusable airtight container.
Then store at room temperature for up to 4 days. It can also freeze really well unfrosted for up to 4 weeks. -
This makes it a great make-ahead dessert option for all kinds of events and last-minute entertaining.
FAQs
What Cake Pans Can I Use In The Microwave?
- When microwave baking 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.
While this homemade moist chocolate cake recipe using microwave calls for silicone cake molds, you can easily adapt this recipe into my microwave chocolate mug cake recipe as long as you use a microwave-safe mug.
Can I use hot chocolate powder instead of cocoa powder?
No, it’s not recommended to use hot chocolate powder instead of cocoa powder as they are not the same thing.
How do I know when my Easy Chocolate Cake is done?
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.
Can I make this cake without using eggs?
Yes, you can use egg substitutes such as applesauce, buttermilk, or banana in place of eggs. Refer to our egg substitute chart for quantities.
Can I use this recipe to make cupcakes instead of a cake?
Yes, you can use this recipe to make cupcakes by dividing the batter into cupcake liners and filling each well up to ⅔ to 3/4 way full. Adjust the cooking time accordingly.
Or, try out Incredible Chocolate Cupcakes with Chocolate Fudge Frosting, Gluten Free Chocolate Cupcakes, and Flourless Chocolate Cupcakes.
Can I bake this cake in an oven?
- Yes, you can bake this Easy Chocolate Cake in a conventional oven at 180°C/350°F for about 35 minutes, but MONITOR it.
- Alternatively, if you don’t have a microwave or choose not to use one, check out this recipe for the steaming method on the stovetop: Stovetop Chocolate Cake.
How do you make this Easy Chocolate Cake Made in the microwave gluten-free?
You can use an all-purpose gluten-free flour blend or try Almond Flour Baking Mix.
What other chocolate frosting can I use for this cake?
You can also decorate this easy chocolate cake with Best-Ever Chocolate Buttercream Frosting, Vegan Chocolate Fudge Frosting, or Whipped Dark Chocolate Ganache.
Gemma’s Pro Chef Tips
- 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 yogurt.
- Don’t be tempted to use hot chocolate powder instead of the 1/2 cup of cocoa powder I recommend. 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.
- You can also add 1 tsp of espresso powder to boost the chocolate flavor.
More Microwave Baking Recipes
- 3 Layer Microwave Red Velvet Cake
- 3-Layer Carrot Cake Made in the Microwave
- Gemma’s Best-Ever Chocolate Mug Cake
- Gemma’s Best-Ever Vanilla Mug Cake
- 5-Minute Microwave Cheesecake
IMPORTANT NOTE: This recipe was improved and updated on 5/5/2024, to include explanations of key ingredients, and answers to the most frequently asked questions.
Try These Recipes!
Watch The Recipe Video!
10 Minute Easy Chocolate Cake Recipe Made In The Microwave
Effortlessly make this Easy Chocolate Cake recipe in the microwave in just 10 minutes for pure moist and fudgy indulgence.
Servings: 10 people
Effortlessly make this Easy Chocolate Cake recipe in the microwave in just 10 minutes for pure moist and fudgy indulgence.
Servings: 10 people
Ingredients
Chocolate Cake
- 1 ½ cups (7½ oz/210 g) all-purpose flour
- ½ cup (2 oz/57 g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks(6 oz/180 g) butter, softened
- 1 cup (8 oz/225 g) granulated sugar
- 3 large eggs (beaten*)
- 1 cup (10 oz/282g) plain yogurt
- ¼ cup (1½ oz/43 g) bittersweet chocolate, melted
- 1 ½ teaspoons vanilla extract
Buttercream Frosting
- 1 recipe Best Ever Chocolate Fudge Frosting
Instructions
To Make the Chocolate
- Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper. Set aside.
- Over a medium bowl sieve together the flour, cocoa powder, baking powder, baking soda, and salt.
- Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy, about 3 minutes.
- Slowly add in the eggs and beat on high speed until well combined.
- Swiftly mix in the yogurt, melted chocolate and vanilla until smooth.
- Lastly, using a large spoon fold in flour mixture to the wet ingredients.
- Divide the batter evenly between 3 silicone cake molds (or any microwave-safe dish).
- 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).
- 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
- 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)
- Cover the cake and store at room temperature for up to 4 days. It also freezes really well for up to 4 weeks.
Recipe Notes
- 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 yogurt.
- Don’t be tempted to use hot chocolate powder instead of the 1/2 cup of cocoa powder I recommend. 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.
- You can also add 1 tsp of espresso powder to boost the chocolate flavor.
Microwave:
3:20 @600w
3:10 @700w
3:00 @800w
2:50 @900w
2:40 @1000w
2:30 @1100w
2:20 @1200w
For oven:
600F for 25-30 min
Hi Gemma,
I want to make this cake, but I would rather make it in my oven. What temperature would I need to cook it at and for how long? Or should I just use a different recipe?
My mom got mad at me for making it. It was worth it tho
I’m a beginner in this whole baking thing. The cake took around 5 minutes to cook in my microwave so I was so nervous that it would be a mess.. but the cake turned out great! It was moist and fudgy like a good brownie. I frosted it with cream cheese and decorated the cake with some fake flowers. After eating it, I covered the sliced part with some leftover frosting and put it in the fridge. The next morning, i thought the cake dried out but the cake was as moist it was before. I cut the cake after… Read more »
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 🙂
Hi Gemma,
The cake is perfect when it is freshly baked but it is drying out very quick if it is in refrigerator for a day even though the cake is not cut but just frosted and ready. could you tell me why? I have tried with whipped cream and chocolate ganache as well.
Hi Gemma,
Made this cake,it was unbelievably delicious received a lot of compliments, all thanks to you and thank you for sharing the recipe.
Gemma, I’m interested in making this microwave cake; however, your instructions call for 3 6-inch silicone molds, but your link goes to a 7-1/4-inch cake mold. Will this recipe work with the larger mold? Thanks for your help!
Hi! This cake looks delicious. Would heavy cream be a suitable substitute for the yogurt?
Hi Gemma I have an Inverter microwave do you know how long it would take to cook? Thank you