Cocoa cake in the microwave is very fast

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   Beat eggs with sugar. Add cocoa powder to this mixture and mix.

2. STEP 2

   

   Add flour, starch (if available), and baking powder to the chocolate mixture. Mix (you can use a mixer, and it’s faster with it).

3. STEP 3

   

   Add vegetable oil and milk to the resulting fairly thick dough. Mix well. Pour our dough into a mold greased with butter and microwave for 3.5-4 minutes.

4. STEP 4

   

   While the biscuit is rising in the microwave, we make a syrup for impregnation: boil water and add sugar to the boiling water. Boil the water further, stirring the sugar (I added 1.5 tsp vanilla sugar for taste). When the sugar has completely dissolved, turn off the burner and let the syrup cool slightly. To give the syrup more piquancy, you can add 2-3 tsp. rum or cognac (taste it as you like).

5. STEP 5

   

   In 3-4 minutes we get such a wonderful sponge cake. Let it cool a little and put it out of the mold onto a dish. It is quite small, but I still cut it in half. Soaked it well in warm syrup and made a layer of jam.

6. STEP 6

   

   The final stage. Beat sour cream with sugar and pour over our cake. I had a strawberry jam layer, so I decorated my cake with fresh strawberries and chocolate chips (but that's up to you). The combination of syrup and lingonberry jam in this cake is also delicious: it’s sort of sweet-sweet, but at the same time a very slight sourness, it turns out great!