{"id":10367,"date":"2012-02-20T17:11:49","date_gmt":"2012-02-20T22:11:49","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=10367"},"modified":"2022-02-12T15:00:57","modified_gmt":"2022-02-12T20:00:57","slug":"mini-black-forest-cake-4-minute-microwave-chocolate-cake","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/mini-black-forest-cake-4-minute-microwave-chocolate-cake\/","title":{"rendered":"Mini Black Forest Cake  | 4 Minute Microwave Chocolate Cake"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10370\" title=\"Mini-black-forest cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>15 minutes and you get to dig into these delicious mini treats&#8230;<\/p>\n<p>As much as I love trying different food that much I am conscious about making it healthy. I love baking cakes and decorating it. Hopefully, one day I could decorate cakes like a pro, long way to go though. Since it&#8217;s just my husband and I, the thought of finishing the whole cake by ourselves stops me from baking cakes often. However, I make sure to whip up cakes during special\u00a0occasions.<\/p>\n<p>There are two wonderful people in my life with whom I can talk about food and cooking endlessly: my mom and sister. I sometimes call them to clarify some silly doubts at odd times when they are sound asleep as it would be day time for me. I know I am such a horrible person, but they have never yelled at me for spoiling their sleep and would help me whole heartedly. Both of them are\u00a0phenomenal cooks. I have to tell you that my sister had a passion for cooking right from the young age. When we were home alone, my sister was the one who cooked delicious food for me, I just gobbled up and envied her culinary skills. She still continues to amaze me&#8230;<\/p>\n<p>A couple of days ago, my sister shared the recipe for making a cake in the microwave. When I heard about this recipe, I instantly wanted to try it as it only called for 4 minutes of microwaving. After all, who wants to let go such easy breezy recipes???<\/p>\n<p>I tweaked the recipe a bit, I made chocolate cake instead of white cake. I adore mini cakes and mini desserts, so I ended up making mini black forest cake. I used microwave proof ramekins to make the mini cakes. You could either make a whole cake in microwave proof pan or try these mini cakes. Use store bought strawberry syrup and whipped cream or make it from scratch.<\/p>\n<p>These are perfect for any parties, you could make the cake batter way ahead and let the guests make their own cakes. You have so many <strong>ways of customizing this cake<\/strong>, use different kinds of syrups, frostings,\u00a0garnishing, fruits, toppings etc etc&#8230;Let your creativity rule!!!<\/p>\n<p><strong>Mini Black Forest Cake &#8211; 4 minute Microwaved Chocolate cake<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10371\" title=\"mini-black forest cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/mini-black-forest-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/mini-black-forest-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/mini-black-forest-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/mini-black-forest-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p>Makes: 4 mini cakes in ramekins<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><strong>For making cake:<\/strong><\/p>\n<ul>\n<li>All purpose flour- 4 tbsp<\/li>\n<li>Cocoa powder- 2 tbsp<\/li>\n<li>Powdered sugar-\u00a01\/2 cup<\/li>\n<li>Eggs, room temperature-\u00a02 large<\/li>\n<li>Baking powder-\u00a01 tsp<\/li>\n<li>Oil-\u00a01\/4 cup (I used light olive oil or use vegetable oil)<\/li>\n<li>Milk- 1\/4 cup<\/li>\n<li>Vanilla extract- 1 tsp<\/li>\n<\/ul>\n<p><strong>For making strawberry syrup:<\/strong><\/p>\n<ul>\n<li>Strawberries, diced- 8<\/li>\n<li>Sugar- 1\/4 cup<\/li>\n<li>Water- 1\/8 cup<\/li>\n<li>Lemon juice- 2 tsp<\/li>\n<\/ul>\n<p><strong>For making whipped cream<\/strong><\/p>\n<ul>\n<li>Heavy whipping cream- 1 cup<\/li>\n<li>Powdered sugar- 3 tbsp<\/li>\n<\/ul>\n<p><strong>Other ingredients:<\/strong><\/p>\n<ul>\n<li>Strawberries- to garnish<\/li>\n<li>Chocolate squares- grate it and garnish over the cakes<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ol>\n<li>In a large bowl, combine powdered sugar and eggs using a whisk till it turns smooth without any lumps.<\/li>\n<li>Add oil, whisk well<\/li>\n<li>Add vanilla extract and combine well.<\/li>\n<li>In another bowl,\u00a0 sift all-purpose flour, cocoa powder, and baking powder together.<\/li>\n<li>Add 1\/2 of the flour\/cocoa powder\/baking powder mix to the wet ingredients, combine well using a whisk.<\/li>\n<li>Add 2 tbsp milk, whisk well.<\/li>\n<li>Add the rest of the flour mix, mix well and then add the remaining milk, whisk well without any lumps.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10372\" title=\"chocolate cake batter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/chocolate-cake-batter.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/chocolate-cake-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/chocolate-cake-batter-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/chocolate-cake-batter-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li><strong>Grease 4 large microwave-proof ramekins with butter.<\/strong><\/li>\n<li><strong>Pour the cake batter to fill only half of the\u00a0ramekin as the batter would rise to double while microwaving.<\/strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10373\" title=\"making 4 minute microwave cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-4-minute-microwave-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-4-minute-microwave-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-4-minute-microwave-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/making-4-minute-microwave-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>You can keeep 2 ramekins in the microwave.<\/li>\n<li>Microwave at high power for 4 minutes.<\/li>\n<li><strong>Warning:<\/strong> Do not open the microwave in between ( I did this and this actually spoils the texture of the cake).<\/li>\n<li>After 4 minutes of microwaving, <strong>let it rest in the microwave for another 3 minutes.<\/strong><\/li>\n<li>Take it out of the microwave (wear a gloves as the ramekin is very hot) and let cool down for another 5 minutes.<\/li>\n<li>Run a knife through the sides of the ramekin and close the ramekin with a dessert plate and flip it over.<\/li>\n<li>The cake will fall nicely on the plate.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10374\" title=\"4 minute microwaved chocolate cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/4-minute-microwaved-chocolate-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/4-minute-microwaved-chocolate-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/4-minute-microwaved-chocolate-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/4-minute-microwaved-chocolate-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ol>\n<p><strong>Making the strawberry syrup:<\/strong><\/p>\n<ol>\n<li>You could either make the syrup from scratch or use store-bought syrup.<\/li>\n<li>In a saucepan, combine ripe strawberries, sugar, water, and lemon juice together.<\/li>\n<li>Cook over medium heat till the strawberries are mashed up and turn thick.<\/li>\n<li>If the water dries off you could add some more water and cook.<\/li>\n<li>Remove the pan from the heat and let cool down.<\/li>\n<\/ol>\n<p><strong>Making whipped cream:<\/strong><\/p>\n<ul>\n<li>You could either use store-bought whipped cream or make it from scratch.<\/li>\n<li>Pour the heavy whipping cream into a large bowl and add sugar.<\/li>\n<li>Using an electric hand mixer, beat at high speed till the cream forms soft stiff peaks.<\/li>\n<\/ul>\n<p><strong>How to assemble the cake:<\/strong><\/p>\n<ol>\n<li>Cut the mini cakes into halves using a sharp knife.<\/li>\n<li>Spread the strawberry syrup on one of the halves.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10375\" title=\"spreading strawberry syrup\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/spreading-strawberry-syrup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/spreading-strawberry-syrup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/spreading-strawberry-syrup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/spreading-strawberry-syrup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place it over the other half.<\/li>\n<li>Spread the whipped cream all over the cake and even it out using a spatula.<\/li>\n<li>Gently run the sides with a fork to make lined patterns.<\/li>\n<li>Garnish the top of the cake with cut strawberries.<\/li>\n<li>Grate the chocolate over it.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-10376\" title=\"Mini black forest cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Chill it in the refrigerator for 30 minutes or so, when chilled the whipped cream will be set and the cake tastes better.<\/li>\n<\/ol>\n<p><strong>\u00a0Tips:<\/strong><\/p>\n<ul>\n<li>To make white cake: use 1\/2 cup of all-purpose flour and ignore the cocoa powder.<\/li>\n<li>Use room temperature eggs.<\/li>\n<li>If making whole cake, pour the cake batter only till half of the pan as the batter would rise to double.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/02\/Mini-black-forest-cake.jpg\" \/>\n<div class=\"item ERName\">Mini Black Forest Cake &#8211; 4 Minute Microwave Chocolate Cake &#8211; Gluten Free<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making cake[\/b]<\/li>\n<li class=\"ingredient\">All purpose flour- 4 tbsp<\/li>\n<li class=\"ingredient\">Cocoa powder- 2 tbsp<\/li>\n<li class=\"ingredient\">Powdered sugar- 1\/2 cup<\/li>\n<li class=\"ingredient\">Eggs, room temperature- 2 large<\/li>\n<li class=\"ingredient\">Baking powder- 1 tsp<\/li>\n<li class=\"ingredient\">Oil- 1\/4 cup (I used light olive oil or use vegetable oil)<\/li>\n<li class=\"ingredient\">Milk- 1\/4 cup<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making strawberry syrup[\/b]<\/li>\n<li class=\"ingredient\">Strawberries, diced- 8<\/li>\n<li class=\"ingredient\">Sugar- 1\/4 cup<\/li>\n<li class=\"ingredient\">Water- 1\/8 cup<\/li>\n<li class=\"ingredient\">Lemon juice- 2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making whipped cream[\/b]<\/li>\n<li class=\"ingredient\">Heavy whipping cream- 1 cup<\/li>\n<li class=\"ingredient\">Powdered sugar- 3 tbsp<\/li>\n<li class=\"ERSeparator\">[b]Other ingredients[\/b]<\/li>\n<li class=\"ingredient\">Strawberries- to garnish<\/li>\n<li class=\"ingredient\">Chocolate squares- grate it and garnish over the cakes<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a large bowl, combine powdered sugar and eggs using a whisk till it turns smooth without any lumps.<\/li>\n<li class=\"instruction\">Add oil, whisk well<\/li>\n<li class=\"instruction\">Add vanilla extract and combine well.<\/li>\n<li class=\"instruction\">In another bowl, sift all-purpose flour, cocoa powder, and baking powder together.<\/li>\n<li class=\"instruction\">Add 1\/2 of the flour\/cocoa powder\/baking powder mix to the wet ingredients, combine well using a whisk.<\/li>\n<li class=\"instruction\">Add 2 tbsp milk, whisk well.<\/li>\n<li class=\"instruction\">Add the rest of the flour mix, mix well and then add the remaining milk, whisk well without any lumps.<\/li>\n<li class=\"instruction\">[b]Grease 4 large microwave proof ramekins with butter[\/b].<\/li>\n<li class=\"instruction\">[b]Pour the cake batter to fill only half of the ramekin as the batter would rise to double while microwaving.[\/b]<\/li>\n<li class=\"instruction\">You can keep 2 ramekins in the microwave.<\/li>\n<li class=\"instruction\">Microwave at high power for 4 minutes.<\/li>\n<li class=\"instruction\">[b]Warning:[\/b]Do not open the microwave in between ( I did this and this actually spoils the texture of the cake).<\/li>\n<li class=\"instruction\">After 4 minutes of microwaving[b],let it rest in the microwave for another 3 minutes[\/b].<\/li>\n<li class=\"instruction\">Take it out of the microwave (wear a gloves as the ramekin is very hot) and let cool down completely.<\/li>\n<li class=\"instruction\">Run a knife through the sides of the ramekin and close the ramekin with a dessert plate and flip it over.<\/li>\n<li class=\"instruction\">The cake will fall nicely on the plate.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the strawberry syrup[\/b]<\/div>\n<ol>\n<li class=\"instruction\">You could either make the syrup from scratch or use store bought syrup.<\/li>\n<li class=\"instruction\">In a sauce pan, combine ripe strawberries, sugar, water, and lemon juice together.<\/li>\n<li class=\"instruction\">Cook over medium heat till the strawberries are mashed up and turn thick.<\/li>\n<li class=\"instruction\">If the water dries off you could add some more water and cook.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and let cool down.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making whipped cream[\/b]<\/div>\n<ol>\n<li class=\"instruction\">You could either use store bought whipped cream or make it from scratch.<\/li>\n<li class=\"instruction\">Pour the heavy whipping cream into a large bowl and add sugar to it.<\/li>\n<li class=\"instruction\">Using an electric hand mixer, beat at high speed till the cream forms soft stiff peaks.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to assemble the cake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Cut the mini cakes into halves using a sharp knife.<\/li>\n<li class=\"instruction\">Spread the strawberry syrup on one of the halves.<\/li>\n<li class=\"instruction\">Place it over the other half.<\/li>\n<li class=\"instruction\">Spread the whipped cream all over the cake and even it out using a spatula.<\/li>\n<li class=\"instruction\">Gently run the sides with a fork to make lined patterns.<\/li>\n<li class=\"instruction\">Garnish the top of the cake with cut strawberries.<\/li>\n<li class=\"instruction\">Grate the chocolate over it.<\/li>\n<li class=\"instruction\">Chill it in the refrigerator for 30 minutes or so, when chilled the whipped cream will be set and the cake tastes better.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">\u2022To make white cake: use 1\/2 cup of all purpose flour and ignore the cocoa powder. [br]\u2022Use room temperature eggs. [br]\u2022If making whole cake, pour the cake batter only till half of the pan as the batter would rise to double.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>15 minutes and you get to dig into these delicious mini treats&#8230; As much as I love trying different food that much I am conscious about making it healthy. I love baking cakes and decorating it. Hopefully, one day I could decorate cakes like a pro, long way to go though. Since it&#8217;s just my &hellip; <\/p>\n","protected":false},"author":1,"featured_media":10370,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1180,9,623,472,573,357],"tags":[],"class_list":["post-10367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-best-cakes","category-cake","category-german","category-gluten-free","category-microwave","category-strawberry-by-ingredient","course-dessert-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=10367"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/10367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/10370"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=10367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=10367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=10367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}