15-Minute Chocolate Cake with Whipped Cream
Two fudgy chocolate cake layers made in the microwave in under 5 minutes, stacked with cocoa-chocolate frosting and topped with whipped cream. Rich, gooey, and ready to eat straight from the bowl.
- Total time
- 15 min
- Servings
- 4
- Calories
- 485
- Protein
- 6g
Ingredients
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ cup sugar
- 2 whole egg
- ¼ cup butter, melted
- ¼ cup milk
- ½ cup chocolate-cocoa frosting (see below)
- 1 cup whipped cream
Instructions
- 1
Whisk flour, cocoa powder, and sugar in a bowl until blended. Add eggs, melted butter, and milk; stir until smooth.
- 2
Divide batter between two microwave-safe bowls or mugs. Microwave each 2–2.5 minutes until a toothpick comes out with moist crumbs.
- 3
While cakes cool 2 minutes, whisk together 0.25 cup melted butter, 0.5 cup cocoa powder, 1 cup powdered sugar, and 2 tbsp milk until smooth.
- 4
Turn one cake out onto a plate. Spread a thin layer of frosting on top. Stack the second cake, frosting-side down, on top.
- 5
Spread remaining frosting over the top and sides. Top with a generous dollop of whipped cream and serve immediately.
Tools you’ll need
- microwave
- two microwave-safe bowls or mugs (8–10 oz each)
- mixing bowl
- whisk
- plate
- spoon or offset spatula
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