Preparation time: 15 minutes
Those Sunday evening sweet cravings have never been easier to satisfy than with these cheat’s microwave cakes.
120 g (1 cup) cake flour, sifted
110 g (1/2 cup) castor sugar
50 g (heaped 1/2 cup) cocoa powder, sifted
1 teaspoon baking powder
pinch of salt
1 x 300 ml bottle Clover Super M, Chocolate
250 ml (1 cup) vegetable oil
10 ml (2 teaspoons) vanilla essence
1 x 80 g slab milk chocolate, broken into pieces
Place the flour, sugar, cocoa, baking powder and salt together in a large mixing bowl and whisk to remove any lumps.
Make a well in the centre of your dry ingredients and pour the Super M, vegetable oil and vanilla essence into the well. Combine with a whisk until the mixture is smooth.
Coat the inside of 6 microwave-safe mugs or ramekins with cooking spray and divide the cake batter among them until each one is about two thirds full.
Melt the milk chocolate in the microwave until it becomes runny. Set aside.
Microwave the chocolate cakes on high in batches of 2 for 90 seconds until the cakes have risen and are cooked through. If the cakes need more cooking time, continue to microwave in 30-second bursts. If you would like a gooey centre, cook the cakes for less time – as there is no egg in the cake, you need not be concerned about the slightly raw, gooey centre.
Once the batter is cooked to your liking, drizzle with the melted milk chocolate and serve immediately.
For an extra indulgent version, serve topped with Clover Aerosol Whipped Cream.
Use deep mugs as the mixture will rise substantially during cooking, but will fall again once removed from the microwave.