Last Sunday I went to London for the Comic Relief Danceathon, and was out of the house for 14 hours. I left dinner for the family that they just needed to reheat once they got home after football. They couldn't find anything in the house for pudding and Sam was dispatched to the local shop for a chocolate swiss roll, which they ate with custard.
Next month I'll be away for a few days so I thought it was time that I got the recipe for my emergency chocolate cake written up, to make sure they're not left without a pudding again.
The cake takes just a couple of minutes to prepare and only 4 minutes to cook in the microwave, which means it's actually quicker to make this from scratch than it is to go to the shop and buy one. It's mixed and cooked in the same bowl, which means less washing up too. If cooked in a glass bowl it makes it easy to see if it's cooked underneath, as well as it coming away from the sides easily and being easy to turn out.
It can be eaten warm, straight from the microwave with custard or ice cream, or allowed to cool and decorated with whatever you have available - last week I had some cream that needed using up so I made a chocolate sauce, and this week I topped with some caramel sauce and fudge pieces.
Mum's Emergency Microwave Chocolate Cake
2 tbsp cocoa powder
caster sugar *
self raising flour *
*weigh both of the eggs in their shells and this will give you the weight for the butter, sugar and flour. (ie if 2 eggs in their shells weigh 140g you need 140g of each of butter, sugar and flour)
- In a large microwaveable glass bowl melt the butter
- Whisk in the cocoa powder until smooth
- Whisk in the milk, sugar and eggs, until smooth
- Then whisk in the flour, but don't over mix, scraping the sides down with a spatula as you go
- Cover the bowl with clingfilm and microwave on high for 4 minutes (this time may vary depending on the power of your microwave - a glass bowl enables you to see if it's cooked underneath)