This recipe is easy to prepare and guaranteed to be flop-proof.
Preparation time: 10 minutes
Baking time: 5-7 minutes
• 250ml (140g) cake flour
• 250ml (220g) castor sugar
• 20ml baking powder
• 40ml cocoa powder
• 250ml warm water
• 5ml vanilla essence
• 2 large eggs, beaten
• 62ml sunflower oil
Chocolate topping
• 90g dark chocolate, broken into pieces
• 15-25ml evaporated milk, or cream
1 Grease a 20cm microwave or silicone ring cake pan.
2 Mix the flour, castor sugar, baking powder and 2ml salt together. Mix the cocoa powder with the warm water until smooth, then add the vanilla essence. Add the eggs and oil and mix well.
3 Pour the liquid mixture into the dry ingredients. Use a whisk to mix the batter until smooth. Pour into the prepared cake pan.
4 Invert a small microwave-safe saucer and place it into the microwave. Put the cake pan on top of this. Microwave on high for five to seven minutes, depending on how many watts your microwave is. The cake should still be slightly moist on top. Leave to stand for 10 minutes.
5 Remove from the pan and cool completely, then drizzle with the chocolate topping.
6 Chocolate topping Melt the chocolate and evaporated milk together in the microwave for a few minutes until the chocolate begins to melt. Stir well until smooth. Pour over the cake.
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