I made a moist chocolate cake that can be easily made in a microwave! The ingredients are simple and the method is simple, but the baking time is short, so I think it is good to make it easily.
There are only two things you need to do well, but you have to use warm milk first so that the cocoa powder doesn’t clump up and dissolves well. Next, the moisture of the cake can change depending on the baking time. I baked it for about 9 minutes, but the edges were a little hard and the inside was very moist. If you pour chocolate ganache while it’s warm, it will flow too much, so it’s best to cool it before using it. It tastes so much better when you pour ganache on it, so I think it’s a cake that should be served together.

▶Mold size: 18cm.

▶Ingredients

180g All-purpose flour

60g Cocoa powder

9g Baking powder

130g Sugar

450g Warm milk

110g Melted unsalted butter

70g Dark couverture chocolate (57.9%)

70g Heavy cream

▶Recipe

1. Sift flour in a bowl, sieve cocoa powder and baking powder together, and add sugar.

2. Add 2/3 of the warm milk and stir slowly until there are no lumps.
(If you mix quickly, there will be a lot of bubbles)

3. Add the rest of the milk and mix, then add the melted butter and mix evenly.

4. Pour into a microwave-safe container and cook for about 8-9 minutes, then turn over and cool.
(Moisture may vary depending on cooking time)

5. Add fresh cream to the dark chocolate (57.9% – using calibout) and heat in the microwave for about 30 seconds.
(In case of cold whipped cream, run for 10 seconds more)

6. Mix well, cool, pour over the cake, and let it flow naturally.
(If you pour it while it is warm, it will spill too much, so make sure to cool it before pouring)