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4.76 from 134 votes
A 3-layer Chocolate Cake with frosting and fresh berries.
Print Recipe
Microwave Chocolate Cake
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

My microwave chocolate cake is ready in 10 minutes—no oven, no special equipment, and perfect with your favorite frosting.

Course: Dessert
Cuisine: American
Servings: 10 slices
Author: Gemma Stafford
Ingredients
Chocolate Cake
  • 1 ½ cups (7½ oz/213 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
  • ¾ cup (6 oz/170 g) butter , softened
  • 1 cup (8 oz/225 g) granulated sugar
  • 3 large eggs , at room temperature
  • 1 cup (8 oz/225 g) plain yogurt
  • ¼ cup (1½ oz/43 g) chopped bittersweet chocolate, melted
  • 1 ½ teaspoons vanilla extract
Buttercream Frosting
Garnish
  • ½ cup (2½ oz/71 g) fresh berries
Instructions
To Make the Cake Batter

  1. Butter and line 3 6-inch (15cm) round silicone cake molds. Set aside.

  2. Over a medium bowl sieve together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside

  3. In a large bowl, 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.

  4. Add in the eggs, one at a time, and mix on high speed until well combined.

  5. Mix in the yogurt, melted chocolate and vanilla until smooth.

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

  7. Divide the batter evenly between the 3 silicone cake molds.

To Cook the Cake

  1. Microwave one cake at a time for roughly 2 minutes or until the cake is firm to the touch in the middle and pulls away from the sides. (This cooking time is based on a 1200 Watts microwave, so your cook time may vary). Take care not to overcook or they will dry out.

  2. Allow to cool in the pan before turning out on a cooling rack.

To Assemble and Decorate the Cake

  1. Place one cake layer on a serving plate and scoop on a ⅔ cup (5 oz/142 g) of my Best Ever Fudge Frosting. Use an offset spatula to spread the frosting all the way to the edges of the layer. Continue stacking cake and frosting until you have filled and stacked all 3 layers. Add more frosting on top and decprate with fresh berries.

  2. Enjoy with a cup of coffee! Store any leftovers covered at room temperature for up to 4 days.

Watch the Recipe Video!

Recipe Notes
  • Use a wooden spoon if you don't have a mixer: Beat until light and fluffy and pale in color. Use a wooden spoon: no mixer
  • Use any plain yogurt: Regular yogurt, Greek yogurt, or even dairy-free yogurt all work fine.
  • Be sure to use unsweetened cocoa powder: Do not use hot chocolate powder—it's not the same thing!
  • Softened butter is a must: Allow your butter to sit out overnight to come to room temperature before making the batter
  • Use room-temperature eggs. To bring cold eggs to room temperature more quickly, put them in a bowl of warm water for 10 minutes before using. Here are more ways to warm up cold eggs.
  • Boost the chocolate flavor. You can also add 1 tsp of espresso powder to boost the chocolate flavor.
  • When determining how to bake a cake in the microwave, look for tell-tale signs: The cooking time below is based on my microwave, which is 1200 watts, but your cooking time may vary.
    • The cake is done when it's firm in the center, and the edges are pulling away from the sides of the pan.
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