Microwave Chocolate Cake



250ml (1 cup) cake flour
185ml (¾ cup) Huletts White Sugar
62ml (¼ cup) cocoa
10ml (2t) Moir's Baking Powder
2ml (½t) salt
5ml (1t) Moir's Vanilla Essence
3 eggs
125ml (½ cup) cooking oil
250ml (1 cup) warm water

500ml (2 cups) Huletts Icing Sugar
37,5ml (2½T) cocoa
200g margarine
5ml Moir's Vanillla Essence
Moir's Glacé Cherries, 100's & 1000's or Chocolate Vermicelli




  1. Grease a cake pan suitable for microwave baking.
  2. In a mixing bowl, sift all the dry ingredients together and mix.
  3. Beat the eggs and oil together and mix in with dry ingredients.
  4. Add the water and mix until the batter is lump-free.
  5. Bake for 8 - 10 minutes on the highest setting in the microwave oven.
  6. Remove from microwave oven and leave to rest for 2-3 minutes before turning out.
  7. Leave to cool completely before icing the cake.

For the icing:

  1. Beat the icing sugar, cocoa, 200g soft margarine and vanilla essence together until light and fluffy.

Estimated costing, mark-up & suggested selling price

Ingredients:R 41.20
Electricity / refrigeration:R 2.00
Packaging:R 3.00*
Total expenses:R 46.20
Recommended profit:R 31.80
Total:R 78.00
Recommended selling price per slice:
(R78.00 divided by 12 slices)
R 6.50
*Should you use serviettes or paper plates for packaging, remember to include this in your cost