Ingredients (serves 6 people)
- 140g plain flour
- 220g caster sugar
- 1 heaped tablespoon baking powder
- 1 pinch salt
- 2 heaped tablespoons cocoa powder
- 250ml warm water
- 1 ½ teaspoons vanilla essence
- 2 large eggs, beaten
- 62ml (three tablespoons) sunflower oil
- 90g dark chocolate, broken into pieces
- 1 to 2 tablespoons evaporated milk, or cream
Grease a 20cm microwave or silicone ring cake pan. Mix the flour, caster sugar, baking powder and a pinch of salt all together. In another bowl, mix the cocoa powder with the warm water until smooth, and then add the vanilla essence. Add the eggs and oil and mix well.
Pour the liquid mixture into the dry ingredients. Use a whisk to mix the batter until smooth. Pour this into the cake pan. Place a small, microwave-safe saucer upside down inside the microwave. Put the cake pan on top of this.
Microwave the cake on the ‘high' setting for five to seven minutes, depending on how powerful your microwave is. The higher the watt rating, the less time the cake will take to cook through.
When it is ready, the cake should still be slightly moist on top. Leave it to stand for 10 minutes.
While the cake is standing, make the chocolate topping. Heat the chocolate pieces and evaporated milk in the microwave for a few minutes until the chocolate begins to melt. Stir well until smooth.
Remove the cake carefully from the pan and cool completely, then drizzle with the chocolate topping.