Ingredients
250ml flour
20ml baking powder
Pinch of salt
120ml sugar
250ml boiling water
60ml cocoa powder
5ml instant coffee granules
2 eggs, beaten
60ml oil
5ml vanilla essence
Topping of choice
Method
1. In a bowl mix the eggs, oil and vanilla essence together.
2. In a separate bowl combine the boiling water with the cocoa powder and coffee granule’s util dissolved. Let it cool down.
3. Add the water mixture to the egg mixture and mix well.
4. Add the flour, baking powder, sugar and salt, mix until combined.
5. Line a 2 liter microwave safe dish with a paper towel.
6. Pour the batter into the dish over the paper towel.
7. Microwave on high for 5 – 6 minutes. (the cooking time depends on the strength of your microwave).
8. Once cooked, remove from the microwave and let it stand for 5 minutes.
9. Tip the cake out on a cooking rack and peel off the paper towel.
10. Let the cake cool completely and top with the toping of your choice. I cut the cake length wise and smeared caramel in the middle and topped with chocolate ganache on top.