Microwave Chocolate Chiffon Cake

5 minutes to mix, 2 minutes to bake ... voila, a very soft and fluffy chiffon with very little effort :-)

Brown Sugar Chiffon on left, Chocolate Chiffon on right.

Dry Ingredients:
3 T cake flour
1 T Hershey's cocoa
3 T sugar
1/4 tsp bicarbonate of soda

Wet Ingredients:
1 egg
1.5 T corn oil
1 T natural yogurt (I used Paul's Natural Set Yogurt)
2 T fresh milk (or water)
1/2 tsp vanilla essence
2 tsp cognac (optional

Method:

Standby a 900ml plastic microwaveable container or other suitable container. Do not grease.

In a small teacup, beat the yogurt till smooth with a little of the milk. Put this aside.

Sieve in the dry ingredients together into a mixing bowl or mug.

Mix in the rest of the wet ingredients (except the yogurt) with a fork or hand whisk until batter is smooth.  Lastly, whisk in the yogurt.

Pour into the container. Batter should be less than 1/2 the height of container.

Microwave for 2 minutes ... timing depends on container/s used & wattage.  2 minutes is just right with my 900ml plastic disposable container and 800W microwave oven.  I would suggest that if the cake has risen more than double, and has stopped rising, give it another 30 - 40 secs more.

Immediately remove from oven and quickly flip the container upside down over a wire rack (to cook further & cool).  If it is not turned upside down quickly, cake will collapse rapidly. After about 15 minutes, run a spatula around the edge to ease the cake out of the container and cool further on rack.  Slice with a serrated knife into pieces.