Easy microwaved chocolate cake


Ingredients 13
Servings 10
Time

Ingredients

  • 250
    ml
    milk
  • 125
    ml
    water
  • 60
    ml
    oil
  • 400
    g
    sugar
  • 4
    extra-large eggs
  • 5
    ml
    vanilla essence
  • 240
    g
    cake flour
  • pinch salt
  • 7
    ml
    baking powder
  • 50
    g
    cocoa
  • 380
    g
    Nestlé Caramel Treat
  • 25
    ml
    lemon juice (approximately)
  • chocolate vermicelli (optional)
 

Method

 
Use a 2 litre microwaveproof angel cake tin. Spray with non-stick spray and line the base with paper towelling. Bring the milk, water and oil to the boil in the microwave oven on 100 per cent power or on the stove. Set aside. Beat the sugar, eggs and vanilla essence in a large mixing bowl until light and creamy. Sift the dry ingredients together and sift over the egg mixture. Beat until well blended. Add the heated milk mixture and mix lightly yet thoroughly. Turn the batter into the prepared angel cake tin and place on an upturned saucer in the microwave oven. Microwave uncovered for 12 minutes on 100 per cent power. Leave for 10 minutes. The cake is done when it shrinks from the sides of the pan. Cool slightly before turning out on a wire rack. Cool completely and divide in half. Beat the condensed milk and lemon juice together until smooth. Spread about a third of the bottom cake layer with the mixture and place the other cake layer on top. Cover the sides of the cake with the remaining condensed milk. Sprinkle with chocolate vermicelli, if desired. Tested in a 600 W oven.
 

Read more on: dairy  |  microwave
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.