Somebody has been pestering me to bake a French chocolate cake for a bit of time now. I have been meaning to but I’m not in a baking mood. However, I promised that person that I will try something easier as a prelude to that rich, chocolate cake.

I am positive that almost everyone has received a copy of the chocolate cup cake that is baked in the microwave. It has been going around for years! Not being a chocoholic (and I won’t apologise for that), I never got the motivation to try it – until now.

No scheduled meeting and the rain making me too lazy to read, I thought of tinkering in the kitchen. Why not the chocolate cake? After all, it’s only a double serving. If I won’t like it, it won’t take a day or two to finish. And if I do like it, it will be easy to replicate! And so I checked the different versions of the recipe and decided on this one from the BBC. I decided on a few revisions though.


4 tbsp cake flour
4 tbsp muscovado sugar
3 tbsp cocoa powder
1 egg
3 tbsp evaporated milk
3 tbsp butter, softened
1 tsp vanilla extract

  1. Put flour, sugar and cocoa powder into the cup (mug or ramekin) and mix very well until there are no more lumps.
  2. Beat egg in another cup then add milk and butter.
  3. Combine the wet with the dry ingredients and mix thoroughly until totally blended.
  4. Place inside the microwave at approximately 3 minutes medium-high setting.

The cake should rise to 2/3 its pre-baked size. Take out of the microwave, cool and serve on a plate.

The remains of my first instant chocolate cake experiment.


  1. Not having any leavener, this indeed resembles a gateau more than a sponge cake, being dense and creamy.
  2. I used muscovado sugar and it makes for a not-too-sweet cake. It’s perfect for me but might not be for most.
  3. Adding 3 tbsp of cocoa powder might be too much for others while my preference is for dark chocolate.
  4. 1 tsp of vanilla extract combined with 3 tbsp of cocoa powder made the cake almost have a liqueur-like flavour.

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