• 

Looking for a sumptuous and moist chocolate cake? We have got one for you which is one of the quickest and easiest chocolate cake. Microwave chocolate cake is one-bowl cake recipe and is a savior for those who want to bake a super quick, easy, soft, moist and a rich chocolate cake.

This is a simple, fuss-free, easy to bake microwave chocolate cake perfectlybaked at 5 minutes. I’ve made this cake many times and each time it never disappoints me. So better late than never, finally I decided to shoot and blog it for my readers which was a long pending request. Trust me after the first trial, you are surely going to make this over again!

• 

My very first baking experience was in microwave oven as I was not having the microwave convection oven or OTG. So I used to cook the cake in microwave. It was a great experience with cakes getting ready from 2 to 7 minutes depending upon the types of cake you’re making.

5 Minutes Microwave Chocolate Cake makes a quick and easy celebration bake or an amazing anytime treat. Need a cake at the end moment for some surprise celebration or treat? This is it! This recipe comes to your rescue. Make this microwave chocolate cake on your own in just 5 minutes. You can make layers and decorate with whipped cream, ganache, cream cheese or simply garnish with fresh fruits, nuts or drizzle homemade chocolate sauce/syrup just like I did.

This eggless microwave chocolate cake gets cooked in 5 minutes. So in total it takes only 15 minutes from preparation to cooking to get a scrumptious and delicious whole cake cooked in no time at all.

• 

WHAT ARE THE INGREDIENTS NEEDED FOR MICROWAVE CHOCOLATE CAKE
Let’s briefly see what all ingredients goes inside this delicious cake and what are the ingredients substitution for making this microwave chocolate cake.
● Whole wheat flour – The recipe uses whole wheat flour. You can use all purpose flour or 50-50% ratio of both.
● Cocoa powder – Used Ossoro’s cocoa powder. ● Sugar – White sugar is used in the recipe. You can use healthier sweeteners like brown sugar, jaggery, cane sugar etc.
● Baking powder
● Baking soda
● Salt
● Oil – Used sunflower oil. You can use any neutral flavor oil.
● Milk – Used coconut milk to make it vegan chocolate cake. You can use any dairy milk as well. Recommend to use whole milk for extra richness.
● Vinegar – You can used lemon juice instead of vinegar.
● Chocolate truffle essence – I have used Ossoro’s chocolate truffle essence.  You can use other essence like vanilla or chocolate.
For serving:
● Homemade chocolate sauce
● 2 tbsp white chocolate melted

I made a simple recipe video of this quickest and easiest microwave chocolate cake recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

MICROWAVE CHOCOLATE CAKE VIDEO TUTORIAL

VARIATIONS
● If you want to make these microwave  cake even more decadent add in some chocolate chips in the batter.
● You can bake this microwave cake in mugs as well. Pour the prepared cake batter into individual coffee mugs and bake in microwave for 2  minutes.
● You can make this microwave chocolate cake with egg by replacing vinegar and baking soda with 2 eggs and will need to reduce the liquid by few tablespoons. ( 1 large egg will also work).
● You can add nuts and dry fruits in the cake batter.

• 

WHICH BAKING DISH CAN BE USED
Since we are making this cake in a microwave mode and not microwave convection mode so it is very important to note that the container or pan used is microwave safe. Use microwave safe glass ware, silicone ware, plastic ware or ceramic containers. I prefer glass or ceramic ware.
Never use regular metal oven pans for any of your microwave baking.

CAN THIS BE BAKED IN MICROWAVE CONVECTION MODE AND OVEN (OTG)?
This recipe is a versatile recipe so YES you can bake it in microwave convection mode, OTG and even in pressure cooker over a stove. The cake turns out beautifully. If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.

PRESSURE COOKER METHOD
Put a stand inside the cooker or pan then preheat it for 5-10 minutes. Remove the gasket and whistle from the cooker cover. Place the cake pan on the stand and just cover the cooker with the lid. Bake at low heat for 40 minutes or until a toothpick or skewer inserted comes out clean.

HELPFUL TIPS WHEN BAKING CAKES IN THE MICROWAVE
● When cooking and baking on microwave at full power it’s important to stop in between and check because timing can differ slightly depending on the microwave. If you are baking a cake check your bake by inserting a toothpick in the middle of the cake, if the toothpick comes out clean, your cake is done.
● My microwave is 1000 watt so the baking time in my recipe is based on my microwave watt. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
● Do not overbake. Keep in mind that in microwave cooking the dish continues to cook for at least another 2 minutes after it has been removed from the microwave.
● It is very important that the container or pan used is microwave safe. You can use microwave safe glassware, silicone ware and plastic ware.

• 

TOPPINGS AND FROSTING SUGGESTIONS
These can be as simple as a tea cake or a snack drizzle with homemade chocolate sauce. Also you can elaborate and make it fancy depending on the occasion or your mood. Here are a few toppings if you would like to give it a try:
● You can use a simple sugar glaze for topping
● Simply dust with powdered sugar.
● Drizzle or spread a generous amount of chocolate sauce to make it more decadent and chocolatey.
● Sprinkle chopped nuts and dry fruits
● Make layer cakes with fresh fruits or fruit crush filling and frost it with your choice of frosting like whipped cream, cream cheese or buttercream.
● You can also top the frosted cake with seasonal fruits.
● You can use chocolate ganache for filling and frosting the cake.

THESE ARE FEW CHOCOLATE RECIPES EVERY CHOCOLATE LOVERS MUST TRY
● Banana Chocolate Chip Mug Cake
● Chocolate Ganache Cake
● Chocolate Sponge Cake
● Eggless Lamingtons
● Whole Wheat Chocolate Cake
● Cranberry Brownies
● Rajma Brownies (Kidney Beans Brownies)
● Chocolate Wine Fruit Cake
● Banana Chocolate Cake
● Double Chocolate Coffee Cake
● Chocolate Banana Muffins
● Double Chocolate Muffins
● Chocolate Lava Mug Cake
● Chocolate Caramel Cupcakes
● Chocolate Strawberry Chilly Whisky Cake
● Chocolate Snowballs Rum Infused
● Brownie Cookies

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

I hope you love this quickest and easiest chocolate cake recipe. Do give it a try and don’t forget to share your thoughts about the recipe with me here. So let’s get started with the recipe.

• 

Preparation time: 10 minutes
Cooking : 5 minutes
Serves: 8-10

9☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml           
☆ Dish size = 1 litre capacity

Ingredients to make 5 minutes  chocolate cake:

1 cup (125 grams) whole wheat flour
¼ cup (30 grams) cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup sugar (100 grams)
¼ cup oil (60 ml)
200 ml coconut milk
2 tsp (10 ml) vinegar or lemon juice
¼ tsp Ossoro chocolate truffle essence (You can also use vanilla essence -1 tsp)
Homemade chocolate sauce as required for glaze
2 tbsp white chocolate chip melted

Step by step pictorial instructions to make 5 minutes chocolate cake:

Take a microwave safe bowl or pan and grease it with oil or butter.  You may line a parchment paper as well. Keep aside.

• 

In a mixing bowl add in the milk, sugar and oil. Stir nicely and let the sugar dissolve.

• 

Take a sift and add in the flour, cocoa powder, baking powder, baking soda and salt. Sieve the ingredients together. Gently fold and make a smooth batter.

• 

Add in the essence and vinegar or lemon juice and give a gentle quick mix.Pour the batter into the greased cake pan and tap the pan couple of times to release any air bubbles.

• 

Place the cake pan in the microwave and microwave on high powder for 5 minutes. A toothpick inserted should come out clean. If it’s not done then bake for 1 minute more. Keep an eye from 4 minutes onwards since the microwave heat differs from one another.

Take it out of the microwave and allow to stand for about 10 minutes. Demould it and allow to cool down completely.

Once the cake is completely cooled down, spread the chocolate sauce over the cake. Randomly drizzle the melted white chocolate and swirl it with a toothpick or skewer.

Cut and serve. Enjoy!

• 

NOTES:
● If you like this recipe and want to bake it in an microwave with convection mode or OTG (oven toaster griller), you can bake it at preheated oven at 180 degree celsius for 30 mins or until a toothpick inserted in the middle comes out clean. Just remember to preheat the oven for 10 minutes before starting to bake.
● Each microwave will vary so I recommend starting at 4 minutes and going for 30-60 seconds increments until it bounces back to the touch and a toothpick or skewer comes out clean.

Well, if you make this 5 minutes microwavechocolate cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

• 

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the link if you wish to purchase these products from Amazon.

Ossoro Chocolate Truffle Flavour, 30ml

• 

Ossoro French Vanilla Flavour, 30 ml

• 

Sprig Extract of Natural Bourbon Vanilla | Natural Vanilla Extract | Better than Chemical Vanilla Essence | For Chefs & Home Cooks | Baking & Dessert making |100% Natural Vanilla | Alcohol free | Bourbon Processed | 50 ml

• 

Ossoro Cocoa Powder, 250 GMS, Dutch Processed Alkalised

• 

Femora Borosilicate Glass Rectangle Baking Dish Microwave Oven Safe, 1000 ml

• 

M T BROTHERS 1000 ml Glass Baking Dish Borosilicate Durable Glass Baking Pan Tray | Microwave Safe Pack of (1)

• 

Samsung 32 L Convection Microwave Oven (MC32J7035CT/TL, Grey)

• 

Borosil PRO 42 L OTG, with Motorised Rotisserie and Convection, 2000W, 6 Stage Heat Selection, Black

• 

QOAL Multipurpose Portable Electronic Digital Weighing Scale Weight Machine (10 Kg)

• 

JIG’sMART Popular Combo – 8Pcs Black Measuring Cups and Spoons Set, Foldable Plastic Whisk Beater & Silicone Non-Sticky Spatula and Oil Brush Set

• 

Naga boiled fish is a well spiced, flavorful and exotic dish. It is one of the the best and popular fish delicacy found in Naga cuisine. This naga style fish is zero oil dish and it is a boiled fish recipe. Indian basa fish also called as Pangasius is cooked with fermented bamboo shoot extract and handful of basic ingredients.

Fish with fermented bamboo shoot or bamboo shoot extract is a common Naga speciality dish which is very famous and one amongst the popular dishes in Naga Cuisine. It is a traditional and authentic naga fish recipe.

The cooking process is very simple and straightforward. It doesn’t require any tempering, sauteeing or stirring. You just add all the ingredients and cook until it is done. The fish is boiled along with all the ingredients the recipe calls for till it is cooked and water is evaporated completely. Isn’t it that super easy and simple?

The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot extract might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot extract and follow the recipe.

The Naga Cuisine uses mostly meat, fishes, fermented bamboo shoots, fermented soya bean, vegetables, chillies and lots of herbs in their cooking. Most of the dishes are zero oil and thus it is also considered as one of the healthiest food. The Naga meal mainly consist of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.

This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious,  guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with simple process.

INGREDIENTS THAT GOES INSIDE NAGA  BOILED FISH:

This section explains what all ingredients is used in making the eggless dates and almond cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

The ingredients used to make this naga style fish are Indian basa fish, fermented bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.

LETS TALK INGREDIENTS

FISH –  The recipe uses Indian basa fish also called as Pangasius.
Substitute – You can use other variety of fishes like Rohu, Katla, roopchand (river pompret) or other local river or pond fishes.

BAMBOO SHOOT EXTRACT – I have used fermented bamboo shoot extract.
Substitute – You can also use fermented minced or shredded bamboo shoot. Also taste good with dry bamboo shoot.

GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor.

RED CHILLY POWDER – I have used the local red chilli powder. This red chilli powder are local dry red chilli pounded with hand. Red chilli powder is used to give a colour and spiciness to the dish.
Substitute – You can use he store bought chilli powder or skip it.

GINGER – I have used the normal ginger. You can use the local variety also called as naga ginger. That will add extra flavor and punch.

GARLIC – Normal small variety garlic is used. You can use the large variety garlic or local garlic available.

TOMATO – Normal tomato is used here. Substitute – You can use local cherry tomatoes

CORIANDER LEAVES – I have used coriander leaves which adds a nice flavor to the fish.
Substitute – You can use the local herb culantro / burmese coriander.

SALT  – Salt as per your taste

WATER – Water as required

This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.

I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.

HOW TO MAKE NAGA BOILED FISH

This section shows how to make Naga boiled fish, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this scrumptious naga boiled fish recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Naga Style Fish Video Tutorial

Here’s a step by step pictorial instructions to make traditional naga fish.

In a  mortar and pestle add in the garlic clove, ginger roughly chopped, and roughly chopped green chilies. Now coarsely ground them by pounding them with the pestle.

In a pot add in the cleaned fish.

Add in the ground mixture onto the pot.

Add in the sliced tomatoes, local chilli powder, salt and bamboo shoot extract.

Now gently toss them well together. This will incorporate all the ingredients together. We will not stir the fish in the cooking process.

Add in water upto the fish level. Put on the lid and cook until the water is completely evaporated approx 20-25 minutes.

Do not stir the fish in between the cooking.

Once the water is almost evaporated add in the chopped coriander and take off the heat.

Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot until other dishes).

Your naga boiled fish with bamboo shoot extract is ready. Let it cool down completely and gently spoon them in a serving dish and serve with steamed rice.

NOTES:

● If one cannot source bamboo shoot extract you can skip it and cook with tomato.
● Traditionally we don’t add coriander leaves but with passage of time people started adding them as garnish and fresh flavor.
● Do not use store bought ginger garlic paste. Highly recommend to use freshly pounded ginger garlic.
● Do not stir the fish in the cooking process.
● You can also use cherry tomato instead of regular tomato.
● This dish is served best the next day.
● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.

RECIPE CARD

INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT NAGA CUISINE

FEW FISH RECIPES YOU MIGHT LIKE
● Rohu Fish Curry
● Shallow Fried King Fish
● Pan Grilled Green Masala Fish
● Fish Fingers
● Pan Seared Pepper Fish With Mashed Potato
● Green Chilly Masala Fish
● Karimeen Pollichathu ( Pearl spot in Banana Leaf)
● Fish And Prawn Tandoori Platter
● Garlic & Herbs Prawn With Chili Garlic Yogurt Dip
● Easy Pan Fried Fish
● Easy Fish Fry
● Fish With Spinach (Zero Oil)
● Nethili Meen Fry / Anchovies Fry
● Masor Tenga
● Fish Head With Cauliflower & Potato

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this Naga style fish recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum