1/4 cup cocoa
2/3 cup ; hot water, divided
3/4 cup unbleached all purpose flour plus
2 tbsp unbleached all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup vegetable oil, plus
2 tbsp vegetable oil
1 large egg
2 tsp vanilla extract
FROSTING
3 tbsp butter or margarine, softened
1/4 cup cocoa
1 1/3 cup confectioners's sugar
2 tbsp milk, up to 3 tb may be used
1/2 tsp vanilla extract
Directions
NOTE: Time used in this recipe are for 600-700 Watt Microwave Ovens.
Increase the time for lower wattage ovens.
Grease a microwave-safe 7 1/4 X 2 1/4-inch OR a 8 X 1 1/2-inch round
baking dish. Line the bottom of the dish with plastic wrap. In a
small microwave-safe bowl, combine the cocoa and 1/3 cup of the hot
water. Microwave on HIGH (100%) for 40 to 50 seconds or until very
hot and slightly thickened. In a medium bowl, combine the flour,
sugar, baking soda, baking powder and salt. Add the oil, the
remaining 1/3 cup of hot water, egg, vanilla, and the chocolate
mixture. Beat, with a wire whisk, for 40 to 50 stroke or until the
batter is smooth and well blended. Pour the batter into the prepared
pan. Microwave on HIGH (100%) for 5 to 6 minutes, without turning,
until the cake begins to pul away from the sides (some moist spots
may remain but will disappear on standing). Let stand for 5 minutes,
then invert onto a serving plate Peel off the plastic wrap and cool
completely. Frost with Easy Cocoa Frosting and garnish as desired.
EASY COCOA FROSTING:
In a small mixer bowl, combine all of the ingredients and beat until
the desired spreading consistency is reached.
Servings: 8 servings
Microwave Chocolate Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Microwave
The History of Recipes
Academics have tracked the existence of recipes back into history, in truth as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these old recipes were just very simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As our culinary historical trip moves to more modern times there are two interesting recipe books which appeared in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian food that is served today, but instead recipes for the types of food eaten by the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like parsley and basil. These new foods and tastes created an increase in recipe publications, some of which are kept safe in private collections. Over the next few centuries, the wealthy families of Wesstern Europe tried to serve up the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and recording popular recipes of the day. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Microwave Chocolate Cake recipe.
