Divine Chocolate Cake with Berries.jpg

Microwave Chocolate Cake with Berries

Warm, soft chocolate cake melting in your mouth. The berries bring in freshness and cut through some of the richness, elegantly balancing this dessert. It is worth jogging that extra mile! I truly believe raspberries were created just to enjoy with anything chocolate. 

Prep Time - 20 Minutes

Cook Time - 5 Minutes

Serves 2


  • ½ cup all-purpose cake flour

  • 2 ½ tablespoons unsweetened cocoa powder

  • ¼ teaspoon baking powder

  • ⅛ teaspoon fine salt

  • 1 large egg, at room temperature

  • ¼ cup + ½ teaspoon butter, melted

  • ½ teaspoon vanilla extract

  • ½ cup sugar

  • ¼ cup warm water

  • 2 tablespoons semi-sweet chocolate chips

  • ½ cup mixed berries

Cooking Instructions

Omnipan – Small

  1. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  2. In a medium bowl, beat the eggs until frothy. Add ¼ cup of melted butter, vanilla extract, and sugar. Beat until the sugar has dissolved.

  3. Start adding the above dry ingredients and warm water to the wet ingredients, folding carefully with a spatula to make the batter. The batter should be smooth and without lumps. Do not overmix the batter, as this will cause the cake to become hard.

  4. Brush two small Omnipan with ½ teaspoon of melted butter. Pour the cake batter equally in both Omnipan and set them in the microwave. Microwave on High for 3 to 5 minutes, or until a toothpick inserted in the cake centers comes out clean. Set the Omnipan aside to cool. Once the cakes cool a little, garnish with the chocolate chips and mixed berries.

  • Sprinkle some powdered sugar on top of the cake with the help of a fine-mesh strainer for a more dramatic look. I like to serve the warm cake with vanilla ice cream or raspberry sorbet. You can also serve it with a fancy French Chantilly Cream. Here is an easy recipe for French Chantilly Cream. Whip together ½ cup chilled heavy whipping cream, 1 tablespoon fine sugar, ⅛ teaspoon vanilla extract, and scraped seeds from ½ vanilla bean (if you have it) until soft peaks form. It is worth the effort.

  • Use a store-bought chocolate cake mix to make the cake instead of making it from scratch. Bake the cake according to the packaged instructions. Most of the store-bought cake mixes suggest using oil, but I suggest using melted butter in place of oil to get a richer and more traditional cake flavor.

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