Microwave Chocolate Cake for Two

A microwave chocolate cake is a great recipe for when you want a quick and easy dessert. You can make a small amount so you won’t have a whole cake leftover when you’re done. This would be perfect as a Valentine’s Day cake for two.

Our adventures in microwave cake making started with a science experiment for my son and his friend. We made cup cakes in the microwave (mug cakes really). The kids got to test different ratios of ingredients to determine which combination made the best cake. It’s a super tasty kitchen chemistry experiment that I recommend. We’ve made microwave cakes several times since then. I have a few tips and tricks to share with you.

First, using a mug does not yield the best results for us. Mugs are too tall and don’t cook the cake evenly. I prefer to use a glass bowl or two glass ramekins. My glass bowl is a 1 2/3 cup Pyrex bowl. It fits the batter perfectly.

Second, the recipe is pretty forgiving. We made slight changes in the ratios of ingredients and didn’t get that much variation in our results. The biggest issue was figuring out how long to cook the cakes. The more liquid you have in your batter, the longer the cake will need to cook in the microwave. Less liquid requires a shorter cooking time. Start with a minute and then add additional time as needed.

Third, the addition of an egg is totally up to you. I prefer the texture of the cake with the egg. I think it makes it lighter. Without the egg, the texture is a bit more dense. You’ll want to add more liquid if you skip the egg. Also, be sure to thoroughly incorporate the egg into the batter. One time we didn’t do this very well and had cooked egg white in the top of our cake. I just picked out the pieces and the cake was still fine.

Ingredients:

1/4 cup flour
2 tablespoons cocoa powder
4 tablespoons sugar
1/2 teaspoon baking powder
4 tablespoons milk
2 tablespoons of canola oil
1 egg
splash of vanilla

Directions:

Mix the dry ingredients together in a bowl. Then, add the wet ingredients. Stir to combine. Try to minimize lumps as much as possible.

Pour the batter into an oiled microwave safe container. (I suggest a 1 2/3 cup Pyrex bowl.)

Do not fill the containers to the top. As the batter cooks, the cake will rise.

Microwave for 30 seconds. Then, microwave for an additional 30 seconds. (Pausing in between helps keep the batter from overflowing.) Use a toothpick to check for doneness. If the cake still seems too wet, microwave for another 20 seconds at a time. Be careful not to over cook your cake or it will turn to a rock.

Take care when removing the container from the microwave as it will be hot. Turn the cake out onto a plate. Decorate the microwave chocolate cake with powdered sugar, add whip cream, or serve with chocolate ice cream (my favorite way). Cut the cake in half and share with someone special!

Easy Whip Cream

Place a metal mixing bowl and your whisk (or whisk attachment) in the freezer for a few minutes. Add 2 tablespoons of sugar to 1 cup of heavy whipping cream. Whisk until stiff peaks form. (The cold bowl will help this go a bit faster.) If you whisk too long, you’ll end up with butter.

Valentine’s Day Ideas for Kids

Kids will love playing with this 2 Ingredient Glitter Slime and you’ll love how easy it is to make.
Our Valentine’s Day Edible Play Dough is perfect for toddlers.
See our collection of Valentine’s Day Science Experiments and Activities.

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