Mini Black Forest Cake - 4 Minute Microwave Chocolate Cake - Gluten Free
 
Prep time
Cook time
Total time
 
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Recipe type: Dessert
Ingredients
For making cake
  • All purpose flour- 4 tbsp
  • Cocoa powder- 2 tbsp
  • Powdered sugar- ½ cup
  • Eggs, room temperature- 2 large
  • Baking powder- 1 tsp
  • Oil- ¼ cup (I used light olive oil or use vegetable oil)
  • Milk- ¼ cup
  • Vanilla extract- 1 tsp
For making strawberry syrup
  • Strawberries, diced- 8
  • Sugar- ¼ cup
  • Water- ⅛ cup
  • Lemon juice- 2 tsp
For making whipped cream
  • Heavy whipping cream- 1 cup
  • Powdered sugar- 3 tbsp
Other ingredients
  • Strawberries- to garnish
  • Chocolate squares- grate it and garnish over the cakes
Instructions
  1. In a large bowl, combine powdered sugar and eggs using a whisk till it turns smooth without any lumps.
  2. Add oil, whisk well
  3. Add vanilla extract and combine well.
  4. In another bowl, sift all-purpose flour, cocoa powder, and baking powder together.
  5. Add ½ of the flour/cocoa powder/baking powder mix to the wet ingredients, combine well using a whisk.
  6. Add 2 tbsp milk, whisk well.
  7. Add the rest of the flour mix, mix well and then add the remaining milk, whisk well without any lumps.
  8. Grease 4 large microwave proof ramekins with butter.
  9. Pour the cake batter to fill only half of the ramekin as the batter would rise to double while microwaving.
  10. You can keep 2 ramekins in the microwave.
  11. Microwave at high power for 4 minutes.
  12. Warning:Do not open the microwave in between ( I did this and this actually spoils the texture of the cake).
  13. After 4 minutes of microwaving,let it rest in the microwave for another 3 minutes.
  14. Take it out of the microwave (wear a gloves as the ramekin is very hot) and let cool down completely.
  15. Run a knife through the sides of the ramekin and close the ramekin with a dessert plate and flip it over.
  16. The cake will fall nicely on the plate.
Making the strawberry syrup
  1. You could either make the syrup from scratch or use store bought syrup.
  2. In a sauce pan, combine ripe strawberries, sugar, water, and lemon juice together.
  3. Cook over medium heat till the strawberries are mashed up and turn thick.
  4. If the water dries off you could add some more water and cook.
  5. Remove the pan from the heat and let cool down.
Making whipped cream
  1. You could either use store bought whipped cream or make it from scratch.
  2. Pour the heavy whipping cream into a large bowl and add sugar to it.
  3. Using an electric hand mixer, beat at high speed till the cream forms soft stiff peaks.
How to assemble the cake
  1. Cut the mini cakes into halves using a sharp knife.
  2. Spread the strawberry syrup on one of the halves.
  3. Place it over the other half.
  4. Spread the whipped cream all over the cake and even it out using a spatula.
  5. Gently run the sides with a fork to make lined patterns.
  6. Garnish the top of the cake with cut strawberries.
  7. Grate the chocolate over it.
  8. Chill it in the refrigerator for 30 minutes or so, when chilled the whipped cream will be set and the cake tastes better.
Notes
•To make white cake: use ½ cup of all purpose flour and ignore the cocoa powder.
•Use room temperature eggs.
•If making whole cake, pour the cake batter only till half of the pan as the batter would rise to double.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/mini-black-forest-cake-4-minute-microwave-chocolate-cake/