Here's a quick-fix dessert that doesn't taste like desperation: chocolate cake prepared in a mug, in the microwave. With a consistency something like a steamed pudding, this chocolate cake might not rival a French chocolate cake in sophistication, but nonetheless holds its own as an easy convenience dessert. And should you find some ice cream or whipped cream to top it with, well, all the better.
Read more: Cakespy: Microwave Chocolate Cake in a Mug
- Yield:serves 1
- Active time: 5 minutes
- Total time:12 minutes
- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1 egg, whisked
- 3 tablespoons milk
- 3 tablespoons canola oil
- 3 tablespoons chocolate chips
- 1 teaspoon vanilla extract
- nuts, candies, or whatever flavor mix-ins you'd like (optional)
Place all of the dry ingredients in the mug and mix with a fork.
Add the whisked egg and combine well--it will be pretty sticky at this point.
Stir in the milk and oil until well combined.
Add the chocolate chips, vanilla, and whatever other mix-ins you'd like.
Microwave for 3 minutes in a 1000 watt microwave, or 4 minutes in a 700 watt oven. The cake will puff up in the mug while it bakes, but don't panic--it will deflate when you remove it from the heat. Note: If you are worried about spillage, or if you are using a smaller mug and it is looking pretty full, err on the side of caution and put a plate beneath the mug--this will save you possible cleanup woes later.
Top the cake with confectioners' sugar or frosting or ice cream if you'd like, as well as any candy or garnish you'd like (I used candied ginger); you can either eat it straight from the mug, or turn it out onto a plate to enjoy.