Hi Bold Bakers, do you know the difference
between these cakes and others?
These were all made by you, in the microwave
in under ten minutes.
We’ve made vanilla, red velvet and carrot
cake in the microwave and now I’m excited
to share a recipe for a three layered chocolate
cake, all made in the microwave.
As always the recipe can be found on BiggerBolderBaking.com
and make sure you check out my website because
I have tons of recipes over there.
Ok lets get started in a nice big bowl.
So I’m going to lay in a sieve and we’re
going to add in our flour, coco powder, baking
powder, baking soda and some salt.
And then just sieve all the ingredients together.
So I do sieve ingredients a lot and you’ll
notice I always do it for coco powder and
powdered sugar because they tend to be lumpy
and you don’t want lumps in there.
Ok lovely, so set your dry ingredients to
the side and we’re gonna bring in a nice
big bowl for the rest of our ingredients.
So in my nice big bowl I’m going to add
in some room temperature butter and my sugar.
So for the next step I am using a hand mixer,
you can use a stand mixer.
You can also do this by hand you’ll just
need a lot of elbow grease.
This is why it’s important to make sure
your butter is at room temperature because
it makes it so easy to cream.
So you want to mix this on high speed for
3-5 minutes until it gets nice and light and
fluffy.
So this looks good, now I’ve got my beaten
eggs I’m going to slowly add this in while
it’s still beating on high.
The reason we add the egg slowly is because
you don’t want the mix to curdle, so we’ll
add a little bit at a time.
So this is looking good, it’s a nice pale
color.
So if you don’t eat eggs don’t worry,
you can just substitute them with apple sauce
or banana, and all of that information is
on my website.
So lets add in the ingredients that make this
cake really lovely.
So into this we’re gonna add some plain
yogurt, yogurt is really delicious in this
because it’s a little acidic and makes the
cake really soft.
You can use Greek yogurt, plain yogurt, any
yogurt you like just make sure it’s not
flavored.
Next add a splash of vanilla extract and your
chocolate.
I’m using bittersweet chocolate here so
it’s around 60%-70%.
So this is looking good, we can remove our
mixer.
So I’m gonna bring back my dry ingredients
and what we’re gonna do is mix them in with
a metal spoon.
So why am I telling you to use a metal spoon?
This is a classic way of making a cake, this
is what I was trained to do in college.
It has a thin edge so it slices through our
cake batter and doesn’t knock out all of
the air we created, so it’s good practice
to use a metal spoon when folding in stuff.
Ok so this is looking good, everything is
combined.
For some reason this cake really smells good
already, I think it’s the yogurt and the
chocolate.
Ok so this is good, let’s get it into our
molds.
So we’re talking microwave cake here so
you can’t use a regular cake tin.
So here I’ve got some silicon molds these
are 7.5 inches, I’ve got a link on my website
to where you can buy these, they’re really
inexpensive and you can use them on all other
types of baking and my microwave cake recipes
so they’re really handy to have.
If you don’t have these or don’t want
to buy them you can use any microwave safe
dish to cook your cake, that is totally fine.
So as you can see our molds are buttered and
lined, it’ll make our cake come out much
easier, now all I’m going to do is divide
the batter between the three.
And then with a spatula just even them out
in your mold.
Try to get your cakes as even as possible.
And don’t worry in the microwave they will
actually level out and be nice and flat themselves.
Ok, our cakes are ready now this is the magic
part now we’re gonna cook them off.
So cook one cake in the microwave at a time,
now these cakes really take no time to cook
at all, around 2 minutes to 2 minutes and
20 seconds.
Now this timing is based on my microwave which
is 1200 watts which is quite high, so check
your microwave because the time may vary.
So our first layer is done, now let’s cook
off our next layer.
So the benefits of microwaving a cake… number
one you get the whole thing done in under
ten minutes which is pretty incredible.
Number 2, unlike an oven the microwave steams
your cake so you get a really moist cake every
time.
So there’s our second cake done, now we’re
just gonna pop in our last layer.
So one bit of advice I would say is don’t
be tempted to overcook your cake, really all
you need is around 2 minutes maybe a bit more.
The longer you cook it the dryer it’ll get
so you want to hit that sweet spot.
So come here our cakes are finished and I
want to show you what to look for so you know
they are done.
So as you can see they’ve pulled away from
the molds and they’re firm in the center.
And there’s no shiny cake, it’s all kind
of matted and firm on top.
So that means we are good to go they are perfect.
So all I’m going to do is let them cool
down in their molds.
Ok so our cake is completely cooled down so
now all we have to do is decorate it.
I’m doing this on a cake turntable here
but honestly you could do this on a flat surface.
So I’m gonna put on a big scoop of my buttercream
fudge frosting, and with a spatula I’m going
to even it out.
So I’m going to make this a naked cake which
makes life so much easier when it comes to
cake decorating, it gives it kind of a rustic
look but for very little effort.
So spread the frosting all the way to the
edges because we want a little bit poking
out, and then lay on your next layer.
Line everything up if you need to, make sure
everyone is straight, and then go again with
another scoop of frosting.
Be generous with the frosting because you
do want to see it between the layers and you
want to see it poking out, that’s what makes
this cake beautiful.
This is literally 10 minutes of decorating.
10 minutes of cooking and 10 minutes of cake
decorating, I mean, we are killing it at life
right now.
Alright the very last thing I’m gonna do
is put on the last layer, get it all lined
up, and then lastly put another big dollop
of frosting right on top then spread it out
with your spatula.
You know I don’t think I knew how big this
cake was until I put it all together, but
we’re not even finished because now we’re
gonna garnish the top.
I like to place on some fresh berries, we’ve
got strawberries, some raspberries, and blueberries
all over the top.
This is just a simple, simple way to decorate
a cake and make it look really beautiful and
also add a pop of color.
You don’t have to be particular with these
just pop the berries around in any kind of
rustic fashion.
They tend to find their own home and sort
themselves out.
Check this out, gorgeous!
It’s absolutely huge.
This is a bakery style cake made in ten minutes,
at home, in the microwave, nobody will ever
know.
This is gonna be sad for me to cut this cake,
however I want you to see how moist and soft
it is on the inside.
Without a doubt this is a big boy.
Now my favorite part of the job.
Not only is that an incredibly soft cake,
but it’s serious chocolate.
With the melted chocolate and the frosting
we put in with the coco powder… this is,
I think, you know what, this might be one
of the best chocolate cakes I’ve ever made,
I’m just gonna put that out there, best
chocolate cake I’ve ever made.
Head over to my website right now, print off
this recipe and send us your photos.
I’ll see you back here real soon for more
Bigger Bolder Baking.
