Panasonic Australia's The Ideas Kitchen provides recipes and tips on how to get the most out of their convection microwave ovens, bread makers, rice cookers, and other Panasonic appliances.

Gingerbread Chocolate Mud Cake

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Gingerbread Chocolate Mud Cake

Whether you’re feeling festive or not this Gingerbread Chocolate Mud Cake is sure to satisfy your sweet tooth. Made using our NN-CS89L Convection Microwave Oven (but compatible with any oven), this vegan friendly recipe will be a guaranteed hit any time of the year!
Author: Anthea Cheng


  • 250 g plain flour
  • 200 g brown or coconut sugar
  • 50 g cocoa powder
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 ½ tsp baking powder
  • ½ tsp ground nutmeg
  • 400 mL dairy-free milk
  • 125 mL sunflower oil
  • 50 g dark chocolate melted

Ganache frosting

  • 300 g dark chocolate
  • 150 g canned coconut cream thick part only


  • Using the oven function of your Panasonic Convection Microwave Oven, preheat to 180°C.
  • Add all dry ingredients to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients and whisk until as smooth as possible.
  • Pour the batter into a lined 20cm cake tin. Bake for 1 hour or until a skewer comes out clean. Cover the cake with a tray or foil if the top is cooking too quickly.
  • Allow the cake to cool to room temperature, then further cool in the fridge.
  • To make the frosting, add all ingredients to a saucepan and melt completely. Chill the ganache in the fridge until firm.
  • Using an electric beater or a stand mixer, beat the ganache until light and fluffy.
  • Top your cake with the frosting. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.