Ingredients:

Serves 8 

For the cake:

• 150g plain (all-purpose) 
• Flour, heat-treated 
• 100g granulated sugar 
• 60g (8 tablespoons) cocoa powder 
• 2 teaspoons baking powder 
• 90g (6 tablespoons) unsalted butter, melted, or 6 tablespoons vegetable oil 
• 380ml warm water 

For the topping: 

• 150g dark chocolate, broken into pieces 
• 150ml double (or heavy) cream 

Method:

For the cake:

1. Grease and line an 18cm (7in) round microwave-safe cake mould with nonstick baking paper
2. In a large mixing bowl, mix together the flour, granulated sugar, cocoa powder and baking powder using a balloon whisk until combined
3. Pour in the melted butter or vegetable oil and warm water and beat until runny and smooth
4. Pour the batter into your cake mould
5. Microwave on medium heat for 5 to 6 minutes until a toothpick inserted into the centre of the cake comes out with a few moist crumbs on it. Check the cake about 1 minute before you think it’s cooked. If you overcook it, it can become dry and rubbery
6. Leave to cool slightly, then flip it upside down onto a wire rack and remove the baking paper, then leave to cool completely 

For the topping:

1. Put the chocolate and cream into a microwave-safe jug or small mixing bowl and microwave on medium for 1 minute 20 seconds. Leave to stand for 1 minute, then stir gently until smooth and combined
2. Transfer to a serving plate and pour the ganache over the cooled cake, letting it drip over the edges slightly, and smooth it out
3. Let the ganache set at room temperature, then cut into 8 slices and serve. Enjoy!
4. Store in an airtight container in the refrigerator for up to 4 days. If eating the cake after it’s been in the refrigerator, leave at room temperature for at least 30 minutes before serving 

© Extracted from Fitwaffle’s No-Bake Baking by Eloise Head (Ebury Press, £22) Photography by Faith Mason.