Speedy Chocolate Fudge Cake

Prep time: 5 mins Cook time: 5 mins
Serves: 6

Diet: Gluten and Wheat Free

Cuisine: British

Type: Desserts

Print recipe

It’s hard to believe that something this good can be ready in just 10 minutes!! A gooey chocolate sponge cake with a dreamy hidden chocolate sauce – what’s not to love? Serve it with a blob of extra thick double cream or a scoop of vanilla ice-cream. Ok it might not look the prettiest, but who cares when it tastes so good.

Ingredients

  • 110g gluten and wheat free self-raising flour (I use Doves Farm)
  • Pinch of salt
  • 110g caster sugar
  • 30g cocoa powder
  • 55g melted unsalted butter
  • 1 large free-range egg - beaten
  • 5 tbsp milk
  • 1 tsp vanilla extract
  • 110g soft brown sugar
  • 30g cocoa powder
  • 150ml water

Method

Mix together the flour, caster sugar, salt and 30g of cocoa. Into the dry mixture, pour in the melted butter, egg, milk and vanilla extract and combine. Stir well to thoroughly mix and place in a lightly greased large microwavable dish that is at least 5cm high.

Next make the sauce by combining 110g brown sugar with the remaining 30g cocoa powder. Sprinkle this on top of the batter mixture.

In a bowl or jug, warm the water in the microwave for 30 seconds and tip this over the top. Use a fork to gently prick a few holes in the raw batter to allow some water to seep through.

Cook on high in the microwave 800W for 5 minutes, 900W for 4 mins 30 seconds.

Serve with your choice of ice cream, custard or cream.