INGREDIENTS
- 120 g (1 cup) cake flour, sifted
- 110 g (1/2 cup) castor sugar
- 50 g (heaped 1/2 cup) cocoa powder, sifted
- 1 teaspoon baking powder
- pinch of salt
- 1 x 300 ml bottle Clover Super M, Chocolate
- 250 ml (1 cup) vegetable oil
- 10 ml (2 teaspoons) vanilla essence
- cooking spray
- 1 x 80 g slab milk chocolate, broken into pieces
Method
- Place the flour, sugar, cocoa, baking powder and salt together in a large mixing bowl and whisk to remove any lumps.
- Make a well in the centre of your dry ingredients and pour the Super M, vegetable oil and vanilla essence into the well. Combine with a whisk until the mixture is smooth.
- Coat the inside of 6 microwave-safe mugs or ramekins with cooking spray and divide the cake batter among them until each one is about two thirds full.
- Melt the milk chocolate in the microwave until it becomes runny. Set aside.
- Microwave the chocolate cakes on high in batches of 2 for 90 seconds until the cakes have risen and are cooked through. If the cakes need more cooking time, continue to microwave in 30-second bursts. If you would like a gooey centre, cook the cakes for less time – as there is no egg in the cake, you need not be concerned about the slightly raw, gooey centre.
- Once the batter is cooked to your liking, drizzle with the melted milk chocolate and serve immediately.
TIPS:
- For an extra indulgent version, serve topped with Clover Aerosol Whipped Cream.
- Use deep mugs as the mixture will rise substantially during cooking, but will fall again once removed from the microwave.
