Microwave Chocolate Cherry Snack Cake Recipes

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EASY MICROWAVE CHOCOLATE CAKE



Easy Microwave Chocolate Cake image

This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes. And it tastes great. Really! The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge. This cake, 'born' out of a pregnancy craving, worked out amazingly!

Provided by Laura

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 8m

Yield 2

Number Of Ingredients 9

3 tablespoons butter, softened
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ cup milk
½ cup all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon baking powder
1 pinch salt

Steps:

  • Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
  • Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 53.8 g, Cholesterol 141.2 mg, Fat 21.4 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 233.1 mg, Sugar 27.1 g

MICROWAVE CHOCOLATE CHERRY SNACK CAKE



Microwave Chocolate Cherry Snack Cake image

This microwave recipe for cake was demonstrated at a Tupperware party to showcase their microwave cookware. You don't need Tupperware's bundt pan to make this, but it must be micro safe and it must be a ring mold shape or the middle won't cook properly. It was really tasty and makes a nice snack cake, even if it isn't the prettiest looking cake I've ever made. The cherry pie filling makes it rather moist - and no, there is no butter or oil in this recipe.

Provided by HeatherFeather

Categories     Dessert

Time 17m

Yield 10 serving(s)

Number Of Ingredients 3

1 (18 1/4 ounce) box chocolate cake mix
1 can cherry pie filling
3 large eggs, beaten lightly

Steps:

  • You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
  • Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
  • Mix well.
  • Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
  • Let cool upside down on a wire rack.
  • Use a knife to help release the edges from the mold.

CHOCOLATE-CHERRY CAKE



Chocolate-Cherry Cake image

Topped with a pompadour of airy whipped cream frosting - which tastes comfortingly of hot cocoa - this cake is reminiscent of Black Forest gâteau but with more chocolaty depth. The cake's dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. A glossy, cherry-red layer of preserves keeps the crumb moist and tender, and a splash of almond extract evokes the aromatic bittersweetness of kirsch or maraschino cherries (cherries are, after all, in the same family as almonds). Don't forget the actual cherries on top; they'll make you happy.

Provided by Eric Kim

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
1 1/4 cups/250 grams granulated sugar
1 cup/128 grams all-purpose flour
1/2 cup/56 grams Dutch-processed cocoa powder
2 teaspoons baking powder
2 large eggs
3/4 cup/180 milliliters whole milk
1 teaspoon pure almond extract
1/2 teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
1 cup/305 grams cherry preserves (see Tip)
1/4 cup/50 grams granulated sugar
1/4 cup/28 grams Dutch-processed cocoa powder
Pinch of kosher salt
1/4 cup boiling hot water
2 cups/473 milliliters cold heavy whipping cream
Fresh red cherries, for garnish (optional)

Steps:

  • Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
  • In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
  • Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
  • Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
  • Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

MICROWAVE CHOCOLATE SNACK CAKE



Microwave Chocolate Snack Cake image

This is sooo easy and really quite yummmy. It is also nice for small families, because it only makes a small cake. The recipe originally came from Taste of Home and they used a 700 watt oven to test the recipe. Mine is a 900 watt and you just have to adjust the time a bit to accomodate your microwave the first time you make it.

Provided by HeatherFeather

Categories     Dessert

Time 20m

Yield 9 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder (I use Ghirardelli brand)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water
1/3 cup canola oil
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 cup boiling water
1 tablespoon unsalted butter
1 teaspoon vanilla extract
salt, to taste (optional)

Steps:

  • Combine flour, sugar, cocoa powder, salt.
  • Stir in oil, cold water, vinegar, and vanilla until blended well.
  • Pour into an UNgreased 8" microwave safe square baking pan.
  • Microwave on HIGH for about 6-8 minutes, turning the dish every 2 minutes, or until a toothpick tests clean when inserted near the center.
  • FOR Sauce:In a 1 quart microwave safe bowl, combine sugar, cornstarch, and cocoa powder until combined well.
  • Stir in water and a dash of salt (if using).
  • Microwave on HIGH for 2-3 minutes, stirring occasionally, or until the mixture comes to a boil.
  • Once it hit the boiling point, cook another 1 minute more.
  • Stir in butter and vanilla and mix well.
  • Slice cake into squares and serve the warm sauce over the still warm cake.
  • I like to add some sprinkles, shredded coconut,or chopped nuts on top too.

Nutrition Facts : Calories 350.5, Fat 10, SaturatedFat 1.7, Cholesterol 3.4, Sodium 208.1, Carbohydrate 64.6, Fiber 1.6, Sugar 44.6, Protein 2.8

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