Chocolate Cake (Microwave)
This is a great chocolate cake recipe. Very quick to make and adapts quite well to changes. The ground almonds can be omitted. They give the cake a bit more texture and take away some of the sweetness.
- 150g butter, chopped
- 3/4 cup castor sugar
- 1/2 cup brown sugar
- 1 cup water
- 1 tbsp jam (strawberry, raspberry, plum best)
- 1 and 1/2 cups gluten free flour
- 3 tsp baking powder
- 1/2 cup cocoa
- 1 rounded tsp baking soda
- 100g ground almonds
- 2 eggs
- 200g dark chocolate
- 125 mls cream
Melt sugars, water, jam and butter in a covered microwave jug in microwave on high for 3 minutes. Allow to cool slightly.
Sift flour, baking powder, baking soda and cocoa into a large bowl. Stir through the ground almonds. Make a well in the centre and mix in the eggs. Pour in butter mixture and stir until just combined. Do not overbeat.
Pour into a greased microwave cake tin. Elevate tin on plate or rack and microwave on high for 10 minutes. Stand for 5 minutes, then turn out. Allow cake to cool completely (in fridge is OK).
To make chocolate ganache, combine the cream and the chocolate and microwave uncovered on high for 1 and 1/2 minutes. Mix well until smooth and refrigerate until thickened. Cut cake in half and sandwich the layers together with ganache. Top with ganache, garnish with hazelnuts or almonds and serve with whipped cream or ice cream.
For dairy free, replace butter with oil and make traditional icing sugar icing with cocoa.
Add raspberries or strawberries into the centre layer with whipped cream.