Microwave chocolate cake recipe
 Surprise the chocolate-lover in your life by producing this microwave chocolate cake in 30 minutes: it’ll disappear just as quickly – magic. 90g/3¼oz light brown sugar 70g/2½oz self-raising flour 2 tbsp cocoa powder1 tsp espresso coffee powder 1 tsp baking powderpinch salt 50ml/2fl oz sunflower oil, plus extra for greasing 1 large free-range egg55ml/2fl oz hot water 90g/3¼oz light brown sugar 70g/2½oz self-raising flour 2 tbsp cocoa powder 1 tsp espresso coffee powder 1 tsp baking powder pinch salt 50ml/2fl oz sunflower oil, plus extra for greasing 1 large free-range egg 55ml/2fl oz hot water 75g/2⅔oz dark chocolate, broken into pieces 3 tbsp double cream 75g/2⅔oz dark chocolate, broken into pieces 3 tbsp double cream 40g/1½oz white chocolate, broken into pieces 40g/1½oz white chocolate, broken into pieces Method Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Microwave on full power (800W) for 5 minutes. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. Turn out the cake onto a serving plate and leave to cool for a few minutes. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect. Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Microwave on full power (800W) for 5 minutes. Microwave on full power (800W) for 5 minutes. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. Turn out the cake onto a serving plate and leave to cool for a few minutes. Turn out the cake onto a serving plate and leave to cool for a few minutes. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect.