•  Sift dry ingredients together. Sifting aerates the flour, and that creates a light, airy and soft cake. Mix the dry ingredients with a spatula until combined.
• To the same bowl (dry ingredients) add sugar and milk.
• Pour in oil. The batter will be very runny. 
• Grease a microwavable bowl. Use a ceramic bowl for better results.
• Pour the batter in the greased bowl. Make sure the batter is half-filled as there should be room left for the cake to rise. Gently tap the cake bowl on the counter to release the trapped bubbles.
• Time to cook the cake. Place your bowl in the center of the microwave.
• Set the timer to 7 minutes on HIGH (100%) power. Energy outputs per microwave oven vary wildly. So set for 6 minutes first

  PROTIP –This cake will be cooked in a very different way. First, the sides will rise and form a crater/well in the center. Then the center part will rise. Don’t worry, the cake will be cooked beautifully. 
• Allow the cake to rest in the bowl for at least 10 minutes before inverting onto a plate.

  PROTIP –To speed up the process place a wet towel underneath the warm bowl and once the bowl is comfortable to touch flip it over.
• Enjoy the cake as is or proceed to prepare the frosting/glaze.

CHOCOLATE GANACHE FOR THIS EGGLESS CAKE

• Add the chocolate morsels to a bowl.
•  In a separate saucepan, heat cream until lukewarm.
• Pour the cream over the chocolate and allow it to sit for about 6-7 minutes.
• Whisk until all the chocolate has melted and mixed well with the cream. Allow the ganache to rest in the fridge for about 5 minutes. 
• Spread the ganache over chocolate cake and serve. Or cut a wedge, sit back, and enjoy – what a better way to indulge yourself !!