Ingredients
- 100ml sunflower oil, plus extra for pan
- 175g caster sugar
- 140g plain flour
- 3 tbsp cocoa
- 3 tsp baking powder
- 2 large eggs
- 1 tsp vanilla essence
- chocolate sprinkles, to serve
For the chocolate ganache
- 100g dark chocolate, broken into pieces
- 5 tbsp double cream
Method
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Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
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Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
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Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
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Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
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For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
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Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.