After you have all of your components in place, it’s time to begin baking.
Add the cocoa powder, baking powder, sugar and flour to a bowl and blend these dry components collectively.
In a separate bowl, want the eggs, oil, vanilla essence, and about 100 ml of sizzling water till all these components are mixed collectively making a paste. If you’re utilizing bananas as an alternative of eggs, you’ll have to mash the bananas first to make a clean paste after which start whisking all components collectively.
Now it’s time to combine the dry components with the liquid components. So pour the liquid mixture of egg/banana, oil, vanilla essence, and water to the bowl with the powder mixture of dry components. Be sure that to combine nicely to obtain a lump-free cake batter.
Grease a microwavable cake pan with vegetable or sunflower oil utilizing a silicon greasing brush and place a sheet of baking paper on the underside. Be sure that to grease the underside and sides of the pan nicely. This step will guarantee your cake may be taken out of the pan easily.
Pour the cake batter into the greased cake pan and faucet it in your kitchen desk in order that there aren’t any air bubbles.
Cowl the pan consisting of cake batter with cling wrap.
Place the cake pan within the microwave and let it bake on full energy, which is stage 10, for 10 minutes.
Take away the cake and test whether it is cooked correctly by eradicating the clog wrap from one finish and poking a knife within the centre of the cake. If the knife finish comes out clear the cake is baked. If not, put the cling wrap again on and bake the cake for 3 extra minutes and test, it needs to be prepared.
As soon as you are taking the pan out of the microwave, let it cool for five minutes, then take away the cling wrap and flip the pan over a plate to take away cake and reveal its form.