For the cake All purpose flour | Maida 6 tblsp Sugar 2 tblsp Oil 1 and 3/4 tblsp Baking powder 1/2 tsp Milk 3 tblsp Vanilla essence 1/2 tsp For chocolate ganache Heavy cream | whipping cream 2 tblsp Semi sweet chocolate chips 1/4 cup Rainbow sprinkles few (for garnishing)
In a bowl add all the ingredients under the ingredients for the cake.
Mix well into a smooth batter.
Grease a microwave safe mug | cup and pour the batter into it. Microwave for 1 min and 30 seconds. Mine took 1 min 45 seconds. I microwaved in high power. Allow this to cool. Check by inserting a tooth pick in the center. If it comes out clean then the cake is done.
Heat the whipping cream till rolling boil. Place the chocolate chips in a bowl and add the hot boiling cream to the chocolate bowl. Mix well into a smooth paste using a spoon. The chocolates will melt so easily after adding the cream.
Using a spoon or melon ball scoop, take out a small portion of the cake . Do not do it too deep. Just slight deep is fine. Level it well with the back of a knife. I used the back of the melon scoop itself. Even a roll pin which we use for roti will work.
Pour the chocolate ganache into the dent and spread it all over the surface of the cake. Even it over flows also it’s fine. Sprinkle some rainbow sprinkles on the top.
Allow this to set for 2 minutes. Serve immediately.
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