4-Minute Eggless Microwave Matilda Cake
Ingredients
Cake Batter
yogurt
90 ml
baking soda
1.2 g
sugar
75 g
oil
75 ml
milk
80 ml
whole wheat flour
60 g
cocoa powder
25 g
baking powder
2.5 g
Chocolate Ganache
chocolate (melted)
80 g
fresh cream
90 ml
Instructions
Activate yogurt and baking soda
In a small bowl, whisk the yogurt and baking soda together until light, fluffy, and foamy.
Add sugar, oil and milk
Add sugar, oil and milk to the yogurt mixture and whisk until combined and sugar begins to dissolve.
Add dry ingredients
Sift whole wheat flour, cocoa powder and baking powder into the bowl. Fold gently until smooth batter forms. Do not over-mix.
Microwave the cake
Pour batter into a flat-bottomed microwave-safe dish. Microwave on regular mode for 3–4 minutes, checking at 3 minutes for a soft but set center.
Prepare chocolate ganache
While the cake microwaves, warm fresh cream and stir in chocolate until melted into a smooth, glossy glaze.
Finish and serve
Pour warm ganache generously over the hot cake so it seeps into the crumb. Rest for 2 minutes before serving.
Original recipe
Storage
Store covered. Ganache may firm up in fridge—warm slightly before serving.
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