Have you ever had such a desperate craving for chocolate and are you eager to make a super quick cake, well we heard your cry and got you just the recipe to brighten up your day. Satisfy a chocolate craving with this microwave version Chocolate Cake that cooks in just minutes. Smooth batter made with flour, butter and condensed milk, poured in a pretty cake mould and baked in the microwave only for four minutes top. This spongy and comforting chocolate cake is ready in no time to satisfy your sweet tooth. Happy Baking Guys!
Baking a cake or a cupcake is easy, but if you have have Microwave with Convection Mode and the bakes does not come out as expected, this is for you.
In a normal Oven, there are heating rods in top as well as in the bottom which makes the food bake evenly. These days Microwaves come with Convection Mode which is meant for baking.. Convection is nothing but Fan-Forced Baking, which means there is a fan which circulates the air inside the oven. While this is normal in High-end-OTGs, Built in Ovens, Gas Ranges and so on, which makes the baking happen faster and even.
The scenario is somewhat different in this case, there is only one source of heat, the heating rods are either in top of the Microwave or in the sides.. Which makes the food cook faster from the top/side and slower from beneath, even with the convection/fan forced heating. Yes, this might not happen with each and every Microwave with Convection, but does happen with mine, one more i tested in, and many of you said as well. That the cake i baked in my oven was cooked from top well, but batter was wet inside. Then when i cooked it more, it was overcooked from top.
If you are successfully baking goodies in your MW then, its great! Please don’t follow the excess steps mentioned just follow the recipe if you wish to 🙂
Let’s get into the Eggless Vanilla Cupcakes recipe 🙂
Start by preheating your Microwave Oven in Convection Mode for 10 Minutes at 170 C.
Whisk flour,baking soda and baking powder together. In a separate bowl mix milk and vinegar together in another bowl and keep aside. Line a cupcake tray or individual cupcake moulds with Cupcake liners. If using Silicone Moulds no need to line.
In a mixing bowl, add the oil,sugar, vanilla essence. Beat for a minute or so. Now add the milk and vinegar mixture. Give it a mix.
Add the flour mixture, and mix it well. And finally use a spatula to fold and mix. Scoop the batter into cupcake liners.
Open the the microwave and place a small wire stand or something that can elevate the height from touching the turning plate.
Place the cupcake tray and close the oven, Bake for 15 minutes at 170 C.
If your oven has its heating rods on top, that means you would have to cover the cupcakes with a sheet of aluminium foil after they are in for about 7-9 minutes to ensure the cupcakes are baked evenly, not overbaked from top and undercooked from beneath. Try and test with your oven, as every oven is different you may or may not need to do this.
After the cupcakes are baked, test with a toothpick, if it comes out clean, they are ready other another 2-3 minutes..
Take the cupcakes out from the oven, if you still feel the tops are crisp, you can cover the cupcakes with a damp cloth or a normal cloth for 10 minutes. After the cupcakes are cooled, Dress them with any icing you wish. ENJOY!
I used chocolate stabilized amul whipped cream in this. Watch my Microwave Chocolate Cake Recipe to see how to make it.
Baking is easy, if you understand your oven well.. Try to play around with it and see how it behaves, Some of my foodie friends successfully bake in their MW’s Convection Mode without doing anything.. After-all it all depends upon every oven, I received a few requests for it, some also said that cake is baked but undercooked from center and so on, so did this tutorial. If you are successfully baking, no need to do this 🙂
We’ve done a lot of bakes without oven, but nothing on microwave right? Here comes our new series..
Today, Let’s cook up a scrumptious eggless chocolate cake, Homemade Style.. Along with a quick frosting.. Which is nothing but, our own low fat cream.. I mean our Amul cream whipped with hands and stabilized and flavored with chocolate.. Sounds thrilling to me atleast 😛
Eggless Chocolate Cake in Microwave(Less than 5 mins) With Hand Whipped Amul Cream
For Chocolate Cake - Milk - ¾ Cup
Vinegar - ¾ Tbsp
Vanilla Essence - ½ Tsp
Oil - 3 Tbsp
Flour - ¾ Cup
Powdered Sugar - ¾ Cup
Corn Flour - 1 Tbsp
Cocoa Powder - 2 Tbsp
Baking Soda - ½ Tsp
Oil - To Grease
For Icing - Amul Cream - 2 Packs of 200 ml.
Powdered Sugar - ¼ Cup
Dark Chocolate - 150 grams
For Assembling: Cocoa Powder - ½ Tsp
Sugar - 3 Tbsp
Cherries - 10-12
Melted Dark Chocolate - 50g
Melted White Chocolate - 50g
Dark Chocolate - For Making Shavings
White Chocolate - For Making Shavings
In a bowl, add the milk, vinegar, vanilla essence, and oil and mix well.
To a mixing bowl, add the flour, powdered sugar, corn flour, cocoa powder, baking soda and whisk to combine altogether.
Pour in the wet mixture to the dry and whisk well.
Grease a silicone cake tin / bowl of 6-7" diameter with oil. Pour the batter in.
Microwave the cake for 5 minutes. My was done in 4:30 minutes and my microwave is of 800watts. Check with a toothpick at about 4:30 if comes out clean, cake is ready. If not microwave for another 30 second.
Take the cake out and let it cool to room temperature. If you wish to serve the cake as it is without cream, you can do it warm as well.
For Icing, Refrigerate the 2 packs of cream for atleast 24 hours. DO NOT SHAKE THE PACK AT ANY POINT.
Snip the top off, and scoop out the thick cream. Usually the cream is separated in the pack like thick cream on top and whey/thin cream in the bottom on the pack. Carefully take the thick part and add to a bowl which has been kept in freezer for 15 mins.
In a bigger bowl, add some ice cubes and a little water and then place the bowl with cream. Start beating the cream to form peaks. It will take about 20 minutes to reach the thickness.
Add powdered sugar and keep aside for a moment.
Place 150g of dark chocolate in a microwave safe bowl and microwave it for 30 second, stir and repeat until completely melted.
Once melted, keep aside till it cools off to room temperature.
Add a little bit of cream to the chocolate and stir generously. Now add the chocolate mix to the cream and whip very well till its stiff enough. Refrigerate until ready to use.
For Assembling - Take a turntable/place a big plate over a bowl. Place the cake, and slice the cake into two layers, keep aside.
Mix ½ tsp cocoa, 3 tbsp sugar and 3 tbsp water and microwave for 2 mins. Let it cool to room temp.
Place one layer of the cake in the turn table, smear the syrup and then add some cream. For easier application, i added my cream to a piping bag, then piped it.
Scatter cherries, and place the another layer. Smear syrup and clot some cream and spread using a spoon for rustic homemade look!
In a piping bag, add the dark and white chocolate and just put in a spoon/fork and take out to make a marble effect. If the chocolate is too fluid and warm, it will just pour out if you snip the tip of.. So just refrigerate the piping bag for 5 mins or wait for the chocolate to get a little cold and thick before adding to the piping bag.
Snip the tip off the piping bag and pour the chocolate over the edges of the cake for that dribbling effect!
Take dark chocolate for making shavings about 50 g, and peel it using a peeler to make shavings, Similarly do it with white chocolate. Scatter this over the cake and ENJOYYYYY!
Note in Regard to the Stabilizing Amul Cream.. Make sure the cream is atleast whipped to soft peaks or thick enough as shown in video. Also make sure the chocolate is NOT warm/hot else it wont work. Cream should be cold.
I’m sorry for such a long recipe, but very easy it is.. Try it to believe! Taste is out of the world.. A pure chocolaty affair! <3 Enjoy! 🙂