Moist Microwave Chocolate Cake
"Indulge in a decadent, oven-quality chocolate masterpiece crafted in minutes using a professional-grade steaming technique."
Instructions
In a mixing bowl, beat the eggs with the sugar until the mixture turns pale, thick, and slightly fluffy. This step helps incorporate air for a lighter texture.
Add the butter and milk, then mix until smooth and fully combined.
In a microwave-safe container, fill halfway with water and heat on full power (100%) for 3–4 minutes until very hot. Carefully remove and set aside; this creates steam for even cooking.
In a separate bowl, thoroughly combine the flour, baking powder, and cocoa powder.
Add the dry ingredients to the wet mixture and gently stir with a fork just until combined. Avoid overmixing to keep the cake tender.
Grease a deep microwave-safe container well with vegetable oil, coating the bottom and sides.
Pour the batter into the prepared container, leaving some space at the top for rising.
Place the cake container into the microwave immediately after removing the hot water container.
Cook at 70% microwave power for 10 minutes.
When cooking is complete, keep the microwave door closed and let the cake rest inside for 5 minutes. This allows the cake to finish setting and retain moisture.