Microwave chocolate cake

• sunflower oil↗100ml 100ml

  plus extra for pan

• caster sugar↗175g 175g
• plain flour↗140g 140g
• cocoa↗3 tbsp 3 tbsp
• baking powder↗3 tsp 3 tsp
• large eggs↗2
• vanilla↗1 tsp 1 tsp

  essence

• chocolate↗

  sprinkles, to serve

• dark chocolate↗100g 100g

  broken into pieces

• double cream↗5 tbsp 5 tbsp

Step-by-step instructions

1. 1

   Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.

2. 2

   Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.

3. 3

   Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump‑free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.

4. 4

   Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.

5. 5

   For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.

6. 6

   Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.