No weekend is ever truly complete without some sinful chocolate. So, to compliment my pasta as dessert, I decided to try out BBC Good Food Chocolate Cake in a microwave with a bit of my own twist (with my friend Mr. Abhishek, who thinks I did not give him enough credit for baking with me. :D)
- 7 tsps of sunflower oil (+ 1 tsps to grease the pan)
- 150g caster sugar (I used Blue Bird caster sugar)
- 150g maida
- 3tbsps of cocoa (I used Hershey’s unsweetened cocoa)
- 3 tsp of baking powder (Again, used Blue Bird baking powder)
- 4 medium sized eggs
- 1 tsp vanilla essence (Although, I used a tad bit more because I LOVE vanilla)
- Nutella (because, duh)
- Dark chocolate chips
- Take two big bowls. One is for the dry ingredients and the other is for the wet ingredients. My sister, Gowri, taught me this the very first time I baked a cake. Baking 101.
- In the dry ingredients bowl, add maida, caster sugar, cocoa and baking powder. Mix well with a large spoon. My best friend, Brinda, likes to sieve it but I’m too lazy.
- In the wet ingredients bowl, break the eggs and beat them (good bicep workout), add the vanilla essence and sunflower oil. Mix well.
- Now, gently pour the wet ingredients into the dry ingredients bowl. Mix really really well and ensure that there are no lumps in the batter.
- Grease a microwave safe bowl or pan with sunflower oil
- Let the batter set for about 10 minutes before you transfer it to a microwave safe bowl/pan.
- Place the pan in the microwave and let it cook for 7 minutes at 800 watts.
- Once done, check with a skewer if the cake has baked. If it comes out clean, that means you’ve done it right!
- Transfer the cake to a large plate and let it cool for 10 minutes.
- Once cooled, put as much nutella as you’d like on top. Decorate. (I used dark chocolate chips)