Edwina Hanslo’s delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums
Prep:5 mins
Serves 10
100ml sunflower oil, plus extra for pan175g caster sugar140g plain flour3 tbsp cocoa3 tsp baking powder2 large eggs1 tsp vanilla essencechocolate sprinkles, to serve
STEP 1Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.STEP 2Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.STEP 3Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.STEP 4Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.STEP 5For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.STEP 6Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.
