15-Minute Chocolate Layer Cake
Two brownie-thin chocolate cakes stacked with fudgy frosting, topped with maraschino cherries and chocolate syrup. Baked in a microwave, assembled in minutes—no waiting required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ cup granulated sugar
- 4 tbsp butter
- 2 whole eggs
- ¼ cup chocolate syrup (plus extra for topping)
- 4 whole maraschino cherries
Instructions
- 1
Mix flour, cocoa powder, and sugar in a microwave-safe bowl. Add melted butter, eggs, and chocolate syrup; stir until smooth.
- 2
Divide batter between two microwave-safe mugs or small bowls. Microwave each for 90 seconds until set but still fudgy inside.
- 3
Run a knife around the inside of each mug and invert the cake onto a plate. Let cool 1 minute.
- 4
Stack one cake on top of the other. Drizzle chocolate syrup over the top and sides.
- 5
Top with maraschino cherries and serve immediately. Serve warm.
Tools you’ll need
- microwave-safe bowl (large)
- two microwave-safe mugs or small bowls (8–12 oz each)
- spoon or whisk
- dinner plate
- microwave
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