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I found a recipe floating around the internet for a mini chocolate cake made in the microwave in a very short time. This is a variation of that recipe.
Whisk all dry ingredients together.
Whisk all wet ingredients together.
Stir the dry and wet ingredients together to form a batter.
Grease and flour the inside of a microwave-safe cup, ramekin, or mug. It should be taller than it is wide, and hold 2-1/2 to 3 cups. I have a microwave-safe coffee mug that works well.
Pour the batter into the container.
Microwave on full power for 3 minutes. Times may vary depending on the wattage of your microwave.
To serve, cut cake in half to form two mini-cakes. Top with powdered sugar, or whipped cream.
The original recipe called for cocoa instead of chai spice, vanilla instead of rose water, and vegetable oil instead of butter. Since it only takes 3 minutes to bake in the microwave, make the batter ahead of time, refrigerate, and bake just before you want to serve it.
This recipe was provided by Dan Collins from Prescott Valley.