This 10-Minute Easy Chocolate Cake is a game-changer for anyone craving a decadent dessert in a flash. Moist, rich, and fudgy, it’s made entirely in the microwave, delivering a luscious treat in just 10 minutes.
The velvety texture melts in your mouth, while the deep chocolate flavor satisfies every sweet tooth. Perfect for impromptu cravings or last-minute gatherings, it’s proof that indulgence doesn’t have to be time-consuming.
With only 40 minutes from start to finish, including prep, this cake is as effortless as it is delicious. The aroma of warm chocolate fills your kitchen, promising a dessert that’s both comforting and luxurious. Whether topped with a dusting of powdered sugar or a dollop of whipped cream, it’s a quick yet unforgettable delight.
Ingredients for 10-Minute Easy Chocolate Cake (Made in the Microwave)
- Chocolate Cake:
- 1 ½ cups (7½ oz/210 g) all-purpose flour
- ½ cup (2 oz/57 g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks (6 oz/180 g) butter, softened
- 1 cup (8 oz/225 g) granulated sugar
- 3 large eggs, beaten
- 1 cup (10 oz/282 g) plain yogurt (Greek yogurt works too)
- ¼ cup (1½ oz/43 g) bittersweet chocolate, melted (or semi-sweet chocolate)
- 1 ½ teaspoons vanilla extract
- Buttercream Frosting:
- 1 recipe Best Ever Chocolate Fudge Frosting (store-bought works as a substitute)
Step-by-Step Instructions
- Prepare the Cake Molds: Line the bottoms of 3 (6-inch) round silicone cake molds with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium bowl, sieve together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream Butter and Sugar: Using an electric hand mixer or stand mixer, cream the softened butter and sugar on high speed until light and fluffy, about 3 minutes.
- Add Eggs: Slowly add the beaten eggs and beat on high speed until well combined.
- Incorporate Wet Ingredients: Mix in the yogurt, melted chocolate, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Using a large spoon, fold the flour mixture into the wet ingredients until just combined.
- Divide Batter: Evenly divide the batter between the 3 prepared silicone cake molds (or any microwave-safe dish).
- Microwave the Cakes: Microwave one layer at a time for roughly 2 minutes – 2 minutes 20 seconds (based on a 1200-watt microwave). Adjust time as needed. The cake is done when it’s firm to the touch in the middle and pulls away from the sides. Avoid overcooking to prevent dryness.
- Cool the Cakes: Remove from the microwave and let cool in the pan before transferring to a cooling rack.
- Frost the Cake: Spread a generous scoop of Best Ever Chocolate Fudge Frosting between each layer. Align the cakes as you go to keep the cake straight. Add more frosting on top and decorate with fresh berries for color.
- Store: Cover the cake and store at room temperature for up to 4 days or freeze for up to 4 weeks.
Quick and Easy Storage Tips
This microwave chocolate cake stays fresh at room temperature for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. For longer storage, wrap individual slices in plastic wrap and freeze for up to 4 weeks. Thaw at room temperature or pop in the microwave for 10-15 seconds for a warm, gooey treat.
Fun Topping and Serving Ideas
Take your cake to the next level with creative toppings! Try a drizzle of caramel sauce, a sprinkle of sea salt, or a handful of crushed nuts. For a festive touch, add whipped cream, chocolate shavings, or colorful sprinkles. Serve with a scoop of vanilla ice cream or a side of fresh berries for a delightful dessert experience.
Microwave-Specific Baking Tips
Since microwave wattages vary, start checking your cake at 1 minute 45 seconds to avoid overcooking. If your cake isn’t done, microwave in 10-second intervals until it’s firm to the touch and pulls away from the sides. Use microwave-safe silicone molds or dishes for even cooking and easy removal.
Simple Recipe Variations
Customize your cake by swapping the bittersweet chocolate for milk or white chocolate. Add a handful of chocolate chips or chopped nuts to the batter for extra texture. For a fruity twist, fold in ½ cup of raspberries or orange zest. You can also experiment with flavored yogurt, like vanilla or coconut, for a unique twist.
Perfect Pairings for Your Cake
Pair this quick chocolate cake with a hot cup of coffee, a glass of cold milk, or a rich hot chocolate for a cozy treat. For a dessert platter, serve alongside mini cheesecakes, macarons, or chocolate-dipped strawberries. It’s also a great addition to brunch menus alongside fresh fruit and pastries.
10-Minute Easy Chocolate Cake (Made in the Microwave)
Ingredients
Chocolate Cake
- 1 ½ cups all-purpose flour (7½ oz/210 g)
- ½ cup unsweetened cocoa powder (2 oz/57 g)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ sticks butter (6 oz/180 g), softened
- 1 cup granulated sugar (8 oz/225 g)
- 3 large eggs (beaten*)
- 1 cup plain yogurt (10 oz/282g)
- ¼ cup bittersweet chocolate (1½ oz/43 g), melted
- 1 ½ teaspoons vanilla extract
Buttercream Frosting
- 1 recipe Best Ever Chocolate Fudge Frosting
Instructions
- To Make the Chocolate Butter 3 (6-inch) round silicone cake molds and line the bottoms with a round piece of parchment paper. Set aside.
- Over a medium bowl sieve together the flour, cocoa powder, baking powder, baking soda, and salt.
- Using an electric hand mixer or a stand mixer, cream the butter and sugar together on high speed until light and fluffy, about 3 minutes.
- Slowly add in the eggs and beat on high speed until well combined.
- Swiftly mix in the yogurt, melted chocolate and vanilla until smooth.
- Lastly, using a large spoon fold in flour mixture to the wet ingredients.
- Divide the batter evenly between 3 silicone cake molds (or any microwave-safe dish).
- One layer at a time, microwave each cake for roughly 2 minutes – 2 minutes 20 seconds. (this cooking time is based on my microwave which is 1200 Watts so your cook time may vary).
- You will know when the cake is done when it’s firm to the touch in the middle and it pulls away from the sides of the pan. Take care not to overcook or they will dry out.
- Remove from the microwave and allow to cool in the pan before turning out on a cooling rack.
- To Decorate the CakeStart by frosting between the layers with a generous scoop of my Best Ever Fudge Frosting.
- Line up the cakes as you go so your cake isn’t leaning in the end.
- Add more frosting on top and top with fresh berries for color. (see above video for more detail)
- Cover the cake and store at room temperature for up to 4 days. It also freezes really well for up to 4 weeks.
