It's not the best chocolate cake ever, but it sure does fix those cravings.
Microwave Chocolate Cake
from Dizzy Dee
Ingredients:
4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug
Mix flour, sugar and cocoa
Spoon in 1 egg
Pour in milk and oil, and mix well
Put in microwave for 3 minutes on maximum power
Now I tend to add chocolate savings to this, but they get a tad charred.
However, whatever you do, do not, I repeat DO NOT, try to add marshmallows in an attempt to add some gooey deliciousness to your cake.
You know what marshmallows do in the microwave?
They make everything end in tears.
Of laughter.
If you should choose to add marshmallows, they are delicious. Be prepared to clean up, or have kids around who want to pick it all off the microwave plate before you wash it (which I totally did not do....).
Oh, and get ready to hold your sides from laughing so much.
Have you seen this?
ReplyDeletehttp://www.2stews.com/2009/09/cheesecake-in-mug.html
OK, so I'm totally trying this right now - Margie and I decided that we would have a 'chocolate therapy' night and watch movies together.
ReplyDeleteTo veganize it, I used 3 tbsp applesauce instead of egg and water instead of milk. I also put in some almond flour and less oil because I wanted to see how it would turn out.
I'll let you know in a sec - the microwave just beeped at me!
OK, still too damp, so I put it in for a little longer (2 mins). Maybe I added too much applesauce?
Smells a little on the burnt side - is it supposed to be this moist? I'm letting it cool down while I eat my dinner - though the raw dough was quite delish, if I do say so...
Took my first bite - oh, yeah, I just realized that I used almond meal and not almond flour - that explains why it's so wet. The almond bits are delish though, and it still has a cake-y texture. Fulfills all my chocolate cravings, and I am absolutely thrilled!
Yes, regular chocolate cake would be better, but I whipped this baby up in minutes, only dirtied one mug and one tablespoon, and it came out of the microwave warm and mushy just in time for dessert!
Thanks for the recipe! ~Molly
If you make it with blackstrap molasses instead of raw sugar - be warned! It tastes bitter raw, and the cooked version needs a little real sugar (either on top or mixed into the batter) to soften the bitterness. Also, it takes a little longer to cook.
ReplyDeleteAnd adding dried cherries to the batter is amazing (especially if you add in some almond meal). Just another FYI. Maybe I shouldn't make so many of these....
Nah...