Ultra-Moist Microwave Chocolate Cake Without a Mixer
This incredibly moist microwave chocolate cake is ready in just 10 minutes with no mixer or oven required. Topped with a rich creamy chocolate glaze, it's so simple that kids can make it from start to finish. A perfect last-minute treat for any chocolate craving!
🛒 Ingredients
8 servings
- 1 egg
- ½ cup (125 ml) vegetable oil
- 1 cup (250 ml) whole milk
- 1 cup (200 g) sugar
- 1 cup (100 g) sweetened chocolate powder (such as Nesquik)
- 1 cup (120 g) all-purpose flour, sifted
- 1 level tablespoon baking powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) heavy cream
- 4 tablespoons sweetened chocolate powder
- Chocolate sprinkles to taste (optional)
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Directions
- 1
In a large bowl, whisk together the egg, oil, and milk until well combined.
- 2
Add the sugar, chocolate powder, and sifted flour.
- 3
Stir vigorously with a whisk or spoon until you get a smooth, lump-free batter.
- 4
Add the baking powder and mix for a few more seconds to incorporate.
- 5
Pour the batter into a lightly oiled microwave-safe dish.
- 6
Microwave on high for 10 minutes. Check the doneness and add extra time if needed, depending on your microwave's wattage.
- 7
Once cooked, leave the cake in the closed microwave for 5 minutes so it retains its moisture as it cools slowly.
- 8
In a large, deep bowl, combine all the frosting ingredients and stir until well blended.
- 9
Microwave in 2-minute intervals, stirring between each pass, until the frosting thickens to your desired consistency — either pourable or thick and creamy.
- 10
Pour the warm frosting over the slightly cooled cake and top with chocolate sprinkles if desired.
💡 Chef's Tip
For an even moister crumb, use whole milk instead of semi-skimmed. If your microwave is powerful (1000 W or above), start with 8 minutes and check before adding more time. The frosting keeps well in the fridge — just warm it for 1 minute before serving.
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