Microwave Chocolate Cake

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Ingredients:

All Purpose Flour - 4 tbspns

White Granulated Sugar - 4 tbspns

Baking Powder - 1/2 tsp

Egg - 1

Unsweetened Cocoa Powder - 2 1/2 tbspns

Milk - 3 1/2 tbspns

Vanilla Extract - 1/2 tsp

Oil - 3 1/2 tbspns

Method:

Combine egg, milk, vanilla extract and oil in a bowl. Add the flour, sugar, baking powder, cocoa powder. Whisk well with a fork until smooth. Grease a microwave safe bowl with a non stick  spray. Pour the batter into the bowl and microwave on high for 1 minute 30 seconds for a 1.58kW microwave oven. 

Cooking time varies depending upon the microwave oven. Refer note below.

Note:  Do not overcook. They continue to cook even after the oven is switched off or the dish is taken out. This is known as the "standing time" So if you cook the cake till it is fully done as in a conventional oven, it turns hard while cooling because it continues to cook. This is one of the most common mistakes. So the testing for "done" is slightly different for cakes in a microwave oven. When the specified time is over, the cake may look slightly moist with few wet spots. These dry out during the standing time. Also, cakes do not brown in microwave mode. So do not look for color. When the specified time is over, if the cake is obviously wobbly or not set, cook it for a minute or two more. But if looks just moist, let it stand for 10 minutes. If it is still wet or moist, cook it for 1-1 ½ minutes more.