Chocolate Cake in the Microwave: Issues with Recipe?

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Discussion Overview

This thread explores experiences and opinions regarding a microwave chocolate cake recipe, particularly focusing on the use of the Deep Covered Baker (DCB) and other cooking methods. Participants share their results, challenges, and variations of the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Debate/contested

Main Points Raised

  • One participant mentions having issues with the DCB recipe, noting that the cake does not turn out molten as expected, with frosting settling at the bottom instead.
  • Another participant shares that their consultant turns the cake out onto a platter to improve presentation, although it still may not look appealing.
  • Several users mention that while the cake may not be visually impressive, it is well-received by guests.
  • One participant describes their experience with a German chocolate cake made in the microwave, highlighting its popularity among attendees at their show.
  • Another participant discusses making a lava cake in a rice cooker, noting it is not the prettiest but has a better dome shape.
  • One participant expresses a preference for serving the cake directly from the DCB for warmth and ease, despite its appearance.
  • Some participants debate the naming of the cake, with differing opinions on whether it should be called a "Molten Lava Cake" or "Keith's Warm Chocolate Fudge Cake." They note that the latter may be more accurate but lacks the same appeal.
  • Several users inquire about cooking times for different pans, including the DCB and fluted stoneware, sharing their own experiences with microwave times.

Areas of Agreement / Disagreement

Views differ on the effectiveness of the DCB for achieving a molten cake, with some participants agreeing that it does not meet traditional expectations of a molten cake. There is no clear consensus on the best name for the cake, as opinions vary widely.

Contextual Notes

Participants share personal experiences and variations of the recipe, indicating a range of cooking methods and outcomes. The discussion reflects a community of users experimenting with microwave baking techniques.

Who May Find This Useful

Consultants interested in microwave baking techniques or those looking for community insights on chocolate cake recipes may find this discussion relevant.

ms_twana said:
Thanks. I did the Molten Lava cake at my show tonight. I think I cooked it too long. After 12 minutes, the edges were still a little gooey. So I put it in for 4 more minutes, and it was the same. So, I figured maybe it's supposed to be that way. LOL. It was still good though.

I was really interested in that German Chocolate cake recipe. That's my absolute FAVORITE cake. My husband is buying my MIL the fluted pan (I needed one more purchase to get 2 half off items from my Grand Opening. LOL. Isn't he sweet?). She makes German Chocolate cakes all the time. I bet she'll be THRILLED to find out she can do it in the microwave!!!
Click to expand...

Here's a bunch of recipes for you including the German Chocolate Cake recipe - all for the Fluted Pan. :)
 

Attachments

kcjodih said:
Here's a bunch of recipes for you including the German Chocolate Cake recipe - all for the Fluted Pan. :)
Click to expand...

Sweet. Thanks.

Do cakes cook the same if made from scratch? I notice most of the recipes call for boxed cake mix and canned icing. My MIL usually makes her GC cake from scratch, and that's how I'd like to make it too.
 
I tried to make the choclolate lava (or whatever we are calling it) in the fluted stone. I used about 1/2 the can of icing and I let it cool for at least 30 minutes. But when I flipped it out it kinda fell apart in spots. Is it just me? Did I do something wrong?
 
ericadboone said:
I tried to make the choclolate lava (or whatever we are calling it) in the fluted stone. I used about 1/2 the can of icing and I let it cool for at least 30 minutes. But when I flipped it out it kinda fell apart in spots. Is it just me? Did I do something wrong?
Click to expand...

I don't think you can flip it out if you put the icing directly into the cake.
 
ericadboone said:
I tried to make the choclolate lava (or whatever we are calling it) in the fluted stone. I used about 1/2 the can of icing and I let it cool for at least 30 minutes. But when I flipped it out it kinda fell apart in spots. Is it just me? Did I do something wrong?
Click to expand...

Dotty said:
I don't think you can flip it out if you put the icing directly into the cake.
Click to expand...

When you do it in the DCB, it still can flip out just fine. (I just choose not to flip it so it's less messy, keeps warm longer, and can be stored with the lid on nicely.) For the fluted stone, I think maybe you let it sit too long.

Usually when I do the cakes in the fluted stone, I take it out of the microwave, let it sit for about 5/10 minutes, then flip it onto a platter but I keep the fluted stone still on it. I let it sit that way for 15 minutes or so and then lift it off. That gives it time to release from the pan and still be warm for all the goo to come out. That peanut butter needs to be hot so it'll be melty and can ooze and slide all over the cake. If it sat for 30 minutes, it probably cooled down too much.
 

Frequently Asked Questions

What are common issues when making chocolate cake in the microwave?

Common issues include uneven cooking, a rubbery texture, and the cake overflowing. Microwaves can cook unevenly, so it's important to check for doneness in multiple spots and adjust cooking time as needed.

Why does my microwave chocolate cake come out dry?

A dry chocolate cake can result from overcooking or using too much flour. Ensure you measure ingredients accurately and start with a shorter cooking time, checking for doneness frequently.

How can I prevent my chocolate cake from sinking in the middle?

A sinking cake can be caused by undercooking or using too much leavening agent. Make sure to follow the recipe closely and avoid opening the microwave door too soon, which can disrupt the rising process.

What should I do if my chocolate cake is too dense?

If your cake is too dense, it may be due to overmixing the batter or using too much sugar or fat. Try mixing just until combined and measuring ingredients carefully to achieve a lighter texture.

Can I fix a chocolate cake that has a rubbery texture?

A rubbery texture often results from overcooking or using the wrong type of flour. To fix this, ensure you are cooking for the correct time and consider using cake flour instead of all-purpose flour for a softer crumb.

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