15-Minute Chocolate Cake with Berries
Microwave chocolate sponge cakes topped with fudgy chocolate frosting and fresh blackberries and raspberries. No mixer, no oven, no fuss—ready to eat in under 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- ¾ tsp baking powder
- 2 large eggs
- ¼ cup milk
- 3 tbsp butter
- 2 tbsp unsweetened cocoa powder
- ¾ cup powdered sugar
- 1 cup fresh blackberries and raspberries
Instructions
- 1
Whisk flour, cocoa powder, sugar, and baking powder in a bowl until combined.
- 2
Add eggs and milk, stir until the batter is just smooth—a few lumps are okay.
- 3
Divide batter between two microwave-safe mugs or ramekins, filling each halfway.
- 4
Microwave each mug 2 minutes on high until a toothpick inserted comes out mostly clean.
- 5
Melt butter with cocoa powder in a small bowl 30 seconds, then whisk in powdered sugar and a pinch of salt.
- 6
Spoon frosting over warm cakes, top with fresh berries, and serve immediately.
Tools you’ll need
- mixing bowl
- whisk
- microwave-safe mug or ramekin (2)
- toothpick
- small microwave-safe bowl
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
