10-minute chocolate cakes

 
photography by: Louis Hiemstra

These moist little cakes are charming, super easy and quick to make.

Makes: 6-8 small cakes
Preparation: 10 minutes
Baking: 3-5 minutes

½ cup cake flour
½ cup brown sugar
¼ cup cocoa
2 large eggs, whisked
6 Tbsp milk
6 Tbsp canola oil
1 tsp vanilla extract (or a splash of Kahlua or orange liqueur if you are feeling scandalous)
50g hazelnut chocolate, roughly chopped (optional)

To decorate
Store-bought chocolate ganache
Edible pearls, cake confetti or edible flowers

Sift all the dry ingredients together in a medium glass bowl.
Combine the eggs, milk and vanilla extract and add to the dry ingredients. Combine well.
Stir through the oil, followed by the chocolate pieces and combine well.
Grease small ramekins with oil-based spray or fill them with cupcake papers. Fill half way with the chocolate batter.
Cook the chocolate ramekins in the microwave over a medium high heat for 3 minutes. Loosen with a small spatula and gently turn out. Allow to cool slightly on a cooling rack.
Spread with chocolate ganache and decorate as desired with edible pearls, cake confetti or even edible flowers if desired.

Variation:
For an even simpler dessert, cook the chocolate cakes in cups and serve warm with a scoop of ice cream, dusted with cocoa or decorated with chocolate curls.

Kid-friendly:
Looking to sneak in a quick one-on-one kitchen time with your kids. This is the perfect recipe for that.
Omit the liqueur splashing if they are going to enjoy these little cakes with you.