Microwave Chocolate Fruit Cake, a decadent dessert that not only skips the eggs but is also ready to savor in just 20 minutes!
Unsweetened cocoa powder contributes to the chocolate flavor giving amazing, deep richness to the cake.
This creates it an incredibly delicious, twist on the classic fruit cake. Simple to make and so rich and decadent, this is the perfect way to spoil yourself, your family and friends too.
Here are step by step pictures so you can see what the mixture at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
- In a saucepan, bring ½ cup (125ml) water or juice to a boil, add 1 cup (150g) dried fruit. Boil for 2 minutes, then cover and leave uncovered for 10 minutes, allowing the fruit to absorb the liquid.
- In a large bowl, mix 6 tablespoons (90g) of butter and ½ cup (100g) of brown sugar using a whisk or handheld beater until well combined.
- Add ¼ cup (54ml) of plain unflavored yogurt or sour cream, 1 teaspoon of vanilla extract, and ¼ teaspoon of almond extract (optional). Mix until well combined.
- Sift in 1 ⅓ cup (170g) all purpose flour, 2 teaspoons baking powder and 3 Tablespoons (22g) unsweetened cocoa powder.
- Add 1 teaspoon ground cinnamon, 1 teaspoon allspice (mixed spice), ¼ teaspoon ground nutmeg (optional) and ¼ teaspoon salt (add ½ teaspoon salt if using unsalted butter) Mix lightly with a spatula.
- Mix in the fruit that should have absorbed most of the liquid by this point. If there's any remaining liquid in the pot, feel free to pour it in with the fruit. Stir until all the fruit is covered with the flour.
- Pour in 1 cup (230ml) milk
- Mix with a spatula to form a batter.
- Pour the batter into a microwave-safe dish lined with parchment paper. Bake in the microwave for between 6 to 8 minutes or the high power setting.
- Check if the cake is baked after 6 minutes by inserting a toothpick in the centre. The cake should be baked if the toothpick comes out clean. Do not overbake
- If after 6 minutes the cake has not finished baking, continue to bake it until done.
- Keep in mind that the cooking time is going to vary depending on your microwave and the container you are using.
- After baking, allow the cake to cool in its container for 10 minutes. Then gently remove it from the container onto a plate.
Enjoy with or without frosting (icing)
10 and 11: With Frosting: I used a simple glacé icing (1 ¼ cups powdered sugar combined with 2 Tablespoons of hot water) for this cake. It dries to a smooth finish and is the perfect canvas for beautiful decorations.
- If you are frosting the cake, I suggest you turn it out onto a cooking rack, so that the bottom of the cake is now the top.
- This part of the cake has a much flatter surface and makes for a flawless, smoother spread glacé icing
Without frosting decorating ideas: Reserve about 2 to 4 Tablespoons of the soaked fruit to spread over the batter before baking. This gives the cake a beautiful appearance if served without the frosting.
Microwave Baking tips
Which container is the most suitable?
- The container used must be microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake.
- Never use regular metal oven pans for any of your microwave baking.
- Use only microwave-safe glass, silicone, plastic or ceramic containers.
- It is preferable to use a rounded container for this cake as it cooks more evenly around the edges.
How do you tell when the cake is baked?
- Microwave cakes bake very quickly, here are a few guidelines to have an idea of when it has baked.
- Check if the cake is baked by inserting a toothpick or thin metal skewer into the middle of the cake. If there is batter clinging to the toothpick, put the cake back into the microwave and bake at 1-minute increments until baked.
- The cake will be firm to the touch and will pull away from the sides of the pan when baked.
Avoid baking for too long
- Sometimes, you'll see the middle of the cake looking a bit gooey on the surface.
- That happens because the outside cooks faster with all that microwave power.
- Once the cake is taken out of the microwave, it continues to bake as the heat moves from the outer part to the cooler middle.
- So, even if it looks a bit undone at first, the leftover heat (called residual heat) will bake the middle of the cake.
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