Microwave Chocolate Ganache Cake
Servings Prep Time
12Slices 5min
Cook Time Passive Time
10min 10min
Servings Prep Time
12Slices 5min
Cook Time Passive Time
10min 10min
Ingredients
  • 250ml Cake flour
  • 250ml Sugar
  • 20ml Baking Powder
  • 2ml Salt
  • 40ml cocoa powder
  • 125ml warm water
  • 125ml Cultured Milk
  • 5ml Vanilla Essence
  • 2 large eggsWhisked
  • 60ml Sunflower oil
Bo-laag
  • 125ml Fresh Cream
  • 200g Dark Chocolate/ Any chocolate of choice, chopped (I used cadbury Whole nut for a nutty look)
  • 125g berries
Instructions
  1. Spray a microwaveable bowl well with cook and spray (I used a bundt pan)
  2. Mix the flour, sugar, baking powder and salt
  3. Mix the cocoa with water until smooth and add the cultured milk and vanilla to the mix. Add the eggs and oil to this and blend well.
  4. Add the liquid mix to the flour mix and blend until smooth.
  5. Pour the mix into your pan and place in the centre of the microwave, placing it on high for 7-10 minutes (depending on you microwave oven)
  6. The cake will be moist at the top when done. Let it rest for about 5-10 minutes in the microwave, and then tip it out onto a cooling rack to cool off completely.
Chocolate Ganace Topping
  1. In another microwave safe bowl add the cream and chocolate. Microwave it on high for about 2 minutes after which you immediately need to start stirring until all the chocolate has melted and you are left with a smooth velvet chocolate spread. Take care not to overheat.
  2. Pour it over the cake and decorate with your choice of berries.