Store Cupboard Standby : Mochaccino Microwave Cake - Rethink Central

Store Cupboard Standby : Mochaccino Microwave Cake

by | Feb 22, 2013 | Cake

It’s super quick and exceptionally rich.”
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For the most part, this cake is made up from the bits and pieces tucked away in the back of your store cupboard.

And, it’s a good thing too because this cake is designed for last minute entertaining.

It’s super quick and exceptionally rich. Just make sure you allow enough time to cool before serving (like when eating the main course).

Be warned your guests will probably ask for the recipe when you tell them that you made it in the microwave. Feel free to direct them this way!

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Ingredients

Recipe serves 6-8 (depending on how greedy you are)

140 grams Cake flour (1 overflowing cup)
28 grams Cocoa powder (about ¼ cup)
1 tablespoon Baking powder
225 grams Caster sugar (1 cup)
225 grams Butter (1 cup)
½ cup of Coffee, strongly brewed and cooled
2 medium Egg

Topping

110 gram Castor sugar (1/2 cup)
90 ml Water (2/5 cup)
3 tablespoons Coffee (of coffee liqueur if you have some on hand)
100 grams Dark chocolate (3.5 oz), broken into pieces
Handful of Brazil nuts, coarsely chopped

To prepare

Sift the flour, cocoa powder, baking powder and a pinch of salt in a large bowl. Whisk the remaining ingredients in a separate bowl, then stir the liquid ingredients into the dry ingredients. Stir until smooth. Pour into a greased 22 cm (9″) microwave-safe cake tube (if you have a microwave-safe glass casserole dish, this works well too).

Place the cake in the microwave on top of an inverted microwave-safe pie dish. Cook on high for 7 minutes. Place a paper towel around the cake dish, so the cake doesn’t get all over your microwave. Remove from oven and leave to stand. This is hugely important; the cake needs to set and cool, or it will crumble.

For the topping, heat the castor sugar and water in a microwave safe jug on high for 3 minutes. Stir in the coffee and chocolate and heat for a minute in the microwave, until the chocolate is melted.

When the cake is cool, turn it out onto a serving plate. Drizzle syrup on top, sprinkle with Brazil nuts and serve.

Really good bit

You’ll spend about 15 minutes preparing the cake and another 5 minutes preparing the drizzle. Essentially, you’ll spend no time making this cake. And it’s deliciously juicy. If you leave the coffee out of the drizzle and substitute water, it’s just the right flavour for children.

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From the kitchen of Katie Schenk

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If you like this recipe why not try these other great cake recipes:

Cinnamon Rolls
Coconut, Lime and Blueberry Cake
Honey Cake with Apricots, Vanilla and Sweet Potato

And do please share your own favourite recipes below… we’d love to hear from you.

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