Best 4 Microwave Chocolate Cherry Snack Cake Recipes

EASY MICROWAVE CHOCOLATE CAKE

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

MICROWAVE CHOCOLATE CHERRY SNACK CAKE

Steps:

• You will need a large plastic, microwave safe bundt pan or ring mold for this recipe.
• Do not follow directions on cake mix box- just dump the dry mix into a bowl and add the cherry pie filling and the eggs.
• Mix well.
• Pour into the plastic bundt pan (I spray mine with nonstick baking spray first) and place in your microwave on HIGH for approximately 12 minutes- or until a toothpick comes out clean; NOTE: Older microwaves and those without a spinning base will probably require a bit longer cook time, and you will also need to rotate the pan 1/4 turn every 4 minutes or so for more even baking).
• Let cool upside down on a wire rack.
• Use a knife to help release the edges from the mold.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

MICROWAVE CHOCOLATE SNACK CAKE

Steps:

• Combine flour, sugar, cocoa powder, salt.
• Stir in oil, cold water, vinegar, and vanilla until blended well.
• Pour into an UNgreased 8" microwave safe square baking pan.
• Microwave on HIGH for about 6-8 minutes, turning the dish every 2 minutes, or until a toothpick tests clean when inserted near the center.
• FOR Sauce:In a 1 quart microwave safe bowl, combine sugar, cornstarch, and cocoa powder until combined well.
• Stir in water and a dash of salt (if using).
• Microwave on HIGH for 2-3 minutes, stirring occasionally, or until the mixture comes to a boil.
• Once it hit the boiling point, cook another 1 minute more.
• Stir in butter and vanilla and mix well.
• Slice cake into squares and serve the warm sauce over the still warm cake.
• I like to add some sprinkles, shredded coconut,or chopped nuts on top too.