Pantry Microwave Spiced Chocolate Cake

A community recipe by EnglishRose21

Not tested or verified by Nigella.com

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Introduction

A gooey chocolatey treat made from all pantry ingredients. For those days when you have to have chocolate cake but have no chocolate, butter or eggs. This is so easy and quick. You can even save on washing up and cook it in the bowl you mix it in for a quick devilish treat. Or transfer into ramekins to pretty it up for guests.

Ingredients

Serves: 2-4

1½ cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
2 tablespoons unsweetened cocoa
1 tablespoon chai tea powder (the kind you use to make chai tea)
⅓ cup oil (I use canola oil)
½ cup water
1 teaspoon vanilla extract (or almond if you prefer)

Method

Pantry Microwave Spiced Chocolate Cake is a community recipe submitted by EnglishRose21 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the dry ingredients in a bowl. Make a little well in the middle and pour in the liquid. Then working from the inside out stir the dry ingredients into the liquid bit by bit. Once combined give them all a good stir. It should be the consistency of a normal cake batter.

Then the cooking, either in the bowl you mixed it in, or in separate presentation ramekins (whatever you use, it should be just over half full).

Just microwave, and watch it rise like magic. For the whole recipe I find 5-6 minutes ideal. For individual servings using 1/4 of the recipe each, 2 or 3 minutes does it. It should still be a bit gooey round the edge so you can turn it out and it's almost like a self saucing pudding.

Additional Information

For a classic chocolate cake, leave out the chai. But I think the spices help to blast the winter blues. Remember to use a microwavable bowl, and never use a metal one! Depending on how powerful your microwave is the cooking time may vary