Name: Easy microwaved mocca cake
Cook time: 5 min
Total time: 5 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 125.00 ml water; 65.00 ml oil; 30.00 ml cocoa powder; 15.00 ml nestlé coffee powder; 2.00 eggs extra-large; 190.00 ml sugar; 250.00 ml flour cake; 5.00 ml Baking powder; 45.00 ml butter; 30.00 ml cocoa powder; 500.00 ml icing sugar; 1.00 eggs whites only

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Ingredients (12)

CAKE

125.00 ml	water
65.00 ml	oil
30.00 ml	cocoa powder
15.00 ml	nestlé coffee powder
2.00	eggs — extra-large
190.00 ml	sugar
250.00 ml	flour — cake
5.00 ml	Baking powder

ICING

45.00 ml	butter
30.00 ml	cocoa powder
500.00 ml	icing sugar
1.00	eggs — whites only

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Method:

Spray a 1,5-litre microwave loaf pan or a 2 litre ice cream container with non-stick spray and line the base with paper towelling.
Microwave the water, oil, cocoa and coffee powder for 1 minute on 100 per cent power and mix well.
Whisk the eggs and sugar until thick and pale yellow. Sift together the flour, baking powder and salt and fold into the egg mixture with a metal spoon. Add the coffee mixture and mix.
Turn the batter into the prepared pan, place on an upturned saucer in the microwave oven and microwave for 5 minutes on 100 per cent power. Leave for a few minutes before turning out carefully and removing the paper.
Melt the butter and stir in the cocoa. Mix the icing sugar with the egg white and add. Stir the mixture over low heat until well blended and pour over the hot cake.
Tested in a 750 watt oven.
Makes a medium loaf cake.