Alison’s Five Minute Chocolate Cake

3:47 am on 29 August 2009


  • 1 large egg
  • 3 tbsp of milk
  • 3 tbsp of canola or other flavourless oil
  • ½ tsp vanilla essence
  • pinch of salt
  • ¼ cup self-raising flour
  • ¼ cup sugar
  • 2 tbsp cocoa


Select a microwaveable bowl/wide jug or large mug made of heat-proof plastic, china or heat resistant glass-it needs to hold 2 ½ cups or more.

Measure into it the egg, milk, oil, vanilla essence and pinch of salt. Mix well with a table fork.

Measure into a fairly small sieve the self-raising flour, sugar and cocoa. Shake this into all the liquids, and mix it in with the fork used before, just until smooth.

Wipe around the inside of the bowl with a plastic stirrer etc. then cover the container with a piece of cling film, leaving a small space uncovered at one edge of the container.

Microwave on full power in a 1000-watt machine, for 3 minutes, then leave to stand for one minute, remove the film and try and turn the cake out onto a flat plate.

Dust with icing sugar if you like, cut in half or quarters with a sharp knife and serve with lightly whipped cream, icecream, or creamy yoghurt.

From Afternoons with Jesse Mulligan

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