Easiest 5 Minute Chocolate Cake

Okay, this isn’t exactly the best looking cake around but what it lacks in aesthetics is made up for by the fact that this is one of the easiest recipes you will ever find – it takes 5 minutes to put together from start to finish and you cook it using the microwave! If you’re the type to get sudden rushes of cake cravings in the middle of the night but can’t be bothered to get off your butt and into the kitchen to bake then this is the recipe for you. The best thing is in order to satisfy your craving there’s no need to make one giant sized mountain of a cake – this recipe serves one.

The difference between making this an average tasting cake and a great tasting cake lies in the amount of chocolate chips you put in. You’ll need at least 3 tablespoons of chocolate chips to make this awesome. If you don’t have chocolate chips then just crush up any other chocolate bar you have lying around. Just make sure you put in enough otherwise it might be a little on the bland side. Also, the instructions below are what I used for my 1100W microwave. You’ll need to adjust the amount of cooking time depending on how powerful your microwave is.

Easiest 5 Minute Chocolate Cake

Ingredients

4 tablespoons flour (any type of flour is fine)
4 tablespoons sugar
2 tablespoons unsweetened cocoa
2 tablespoons whisked egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (if you don’t have chocolate chips, try a broken up chocolate bar – I can’t stress how much this amps the awesomeness of your cake)
splash vanilla essence or other flavoring – try peppermint or cinnamon

love in a mug: (left) pre-microwave, (right) post-microwave

Method

Add all of the dry ingredients to the mug and mix.
Add the egg and combine well.
Stir in milk and oil.
Add chocolate chips and splash of vanilla. Stir well.
Microwave for 3 minutes on medium in a 1100w oven, or 4 minutes in a 700w oven.
It will start to crown over the top of the mug. Don’t panic! It will collapse once the heat stops.

Enjoy!

Baked White Chocolate & Raspberry Swirl Cheesecake

Hello World! Welcome to my humble food blog where I’ll be posting recipes and photos of all things yummy. I’ve been through a few websites/blogs during my highschool and uni years but nothing too major or serious. They weren’t really about anything specific, just general rants and ramblings about every day life. So yep! This will be my very first food blog and I’m so excited about it! I’m going to try my best to keep this blog updated as much as possible – hopefully at least one post a week? I tend to do a lot of baking & cooking on the weekends so it shouldn’t be too hard.

I bought myself a new DSLR yesterday (my first so I’m so freaking excited!) to give my food the opportunity to look their prettiest. I ordered it online so I don’t think it will be shipped to me until early next year so for the meantime I’ll have to make do with pics taken on my humble iphone.

Anyway, on to the recipe – I made this white chocolate & raspberry swirl cheesecake for a dinner party last week. It’s the perfect cake to make as it’s not overly hard to whip up plus it looks pretty :) The white chocolate is subtle and not at all overpowering, and the raspberry syrup adds the perfect touch of tangyness to cut through the richness of the cream cheese. YUM!

Baked White Chocolate & Raspberry Swirl Cheesecake Recipe

Raspberry Syrup
1 tablespoon granulated sugar
1 1/2 teaspoons cornstarch
1/3 cup cold water
1 1/2 cups fresh or frozen raspberries

Base
250g Digestive Biscuits
5 tablespoons butter

Filling
375g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs (minimum weight of 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 tablespoons) sour cream
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
Strawberries to decorate (optional)

Preheat oven to 160 degrees Celsius (145 degrees for fan-forced).

Line the base and sides of a 20cm (8 inch) springform cake pan with baking paper.

Raspberry Sauce: In a small saucepan, whisk together 1 tablespoon granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often until raspberries break down and sauce thickens (about 5 minutes). Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.

Base: Finely crush biscuits in a blender or food processor. Combine crushed biscuits with butter and firmly press mixture over the base of the prepared pan. Refrigerate while preparing filling.

Filling: Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times to prevent lumpiness. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Assembly: Pour half the cheesecake mixture over the biscuit base and spread evenly over biscuit base. Drizzle or spoon over 2 tablespoons raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering the raspberry sauce completely (you don’t want it to show through). Swirl cheesecake with a toothpick or knife (you’re just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top.

Fill a clean medicine syringe with raspberry sauce and begin to pipe small circles randomly over cheesecake. Take a toothpick or sharp pointy knife and run the tip through the centre of each circle creating a swirl pattern and transforming the circles into hearts –  tag all the circles before lifting out the toothpick.

Bake for about one hour – the cheesecake is ready when the centre (around 4cm radius) is a bit wobbly. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.

Decorate with strawberries if desired. Store any leftover cheesecake in an airtight container in the refrigerator.

Enjoy!