Tuesday, June 15, 2010

Chocolate Mug Cake

I was going through my email a few days go, organizing and deleting and whatnot, when I came upon this old recipe a friend had forwarded me. A chocolate cake that you can make individually and heat up in the microwave?! What! How had I never tried this before? The only explanation is that I read it, then completely forgot about it. But when I found it anew, I decided to give it a go, and let you know if it's worth trying.

Chocolate Mug Cake by freshfromthe.com


5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT!

This is how full my mug was. I had to use a little mini whisk to get it all mixed properly and not overflow all over the place.

Chocolate Mug Cake by freshfromthe.com
After it's been microwaved, it's a little over the top.

Chocolate Mug Cake by freshfromthe.com
Now, as you can see, I tried it with the chocolate chips. I don't recommend it. They just sink to the bottom and get stuck to the mug.

My verdict on this: meh. Maybe I didn't splash enough vanilla, maybe it's the fact that I used soy milk instead of regular milk, but overall it was dry and not very flavorful. I mean, what do you expect from a microwaved cake, I guess? 

2 comments:

  1. Thanks for testing this for the rest of us! :)

    It sounds like you maybe drink soy milk instead of cows milk... So do we. To solve the soy milk-in-baking problem, I keep a box of powdered milk on hand. That way, I can mix up whatever I need, not have to worry about buying a ton of milk for a recipe that only calls for 3 Tbsp, and never have milk go bad on us. Just a thought!

    ReplyDelete
  2. Thanks for the tip, I hadn't really thought about getting powdered milk! "Regular" milk goes bad so quickly and I hardly ever drink any sort of milk anyway so I've switched to soy. And now I don't even like regular milk anymore!

    ReplyDelete