Chocolate-Mocha Ring
Submitted by starwire
Microwave chocolate mocha cake baked in a ring mold in under 20 minutes. Espresso deepens the cocoa flavor in this quick, from-scratch one-bowl dessert.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minA real chocolate cake made entirely in the microwave? Believe it. This ring cake goes from mixing bowl to table in about 30 minutes, and it’s made from scratch with actual cocoa and espresso.
The espresso does what it always does best in baking: it makes the chocolate taste more like chocolate. You won’t taste coffee so much as a deeper, more intense cocoa flavor.
One bowl, one ring mold lined with waxed paper, and roughly 16 minutes of microwave time. That’s the whole deal.
Kitchen Tips
- Line the ring mold with waxed paper for easy release; even a well-greased mold can stick with microwave cakes
- Start on medium-high power for the first few minutes, then switch to high; this prevents the outside from overcooking while the center stays raw
- Check with a toothpick early since microwave wattages vary wildly; your cake might be done sooner than expected
- Let it rest for 5 minutes in the mold before inverting so the cake firms up enough to hold its shape
Ingredients
Directions
In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and ¼ teaspoon salt.
Add espresso, milk, butter and vanilla.
Beat with an electric mixer on low-speed until combined.
Add egg and beat 2 minutes more.
In a greased 2 quart ring mold lined with waxed paper, pour mixture.
Microwave on medium high for a few minutes, then on high until done, approximately 16 minutes.
Check doneness with toothpick.
To serve, invert onto a plate.
Remove the waxed paper.
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