Tooba Baji's Chocolate Cake

The quickest, easiest, no-fail microwave cake ever!

1 cup plain white Flour
4 heaped table spoons Coco Powder
3 level tea spoons Baking Powder
1 packet [250 ml] Cream
3 Eggs
1 cup granulated white Sugar

1. Sift together the flour, coco powder and baking powder, at least 6 times. This will ensure proper mixing, as well as aerate the mixture so that it rises better.
2. In a blender, pour the cream, adding the sugar and eggs. Blend well until the sugar is dissolved.
3. Put the flour mixture in a mixing bowl, and add the cream mixture, mixing with a wooden spoon until no lumps remain.
4. Pour mixture into a greased, microwave safe pan.
5. Bake in the microwave for around 4 minutes at a moderate temperature, or until cake is springy to the touch, coming away from the sides, and a toothpick inserted in the center comes out clean.
5. Cool in the pan for a little while, before turning out to cool completely.

Notes:

Cake may be frosted using "Tooba Baji's chocolate glaze", or "Chocolate glaze: Pirated version", or plain whipped cream. It can be served un-glazed as well.

Cake will harden if kept a day or two, it will soften when warmed in the microwave.

Warmed cake may be served with ice cream for a delicious dessert! It can also be used as a base of a trifle.