After Saturday's Sour Cream-Chocolate Bundt Cake debacle, I was still craving a quick chocolate cake that won't waste a lot of ingredients and would be quick. Well, what kind of chocolate cake is enough for one person, quick and uses little ingredients? My Microwave Chocolate Mug Cake! I received a recipe request for this cake about a week ago and thought it would be great to make a blog post about it. How did I come up with this cake? It all came out of the Chemical Engineering class I took at the University of Washington-Seattle.
I know what you're thinking. You're saying "Dang! A Chemical Engineering class?! He must be smart!" Sorry, but no. haha. This class wasn't exactly a Chemical Engineering class. It was more of a creativity class. Weird right? Anyway, for our final, we had to come up with an idea, our first step to create the idea and present it to the class of 400 people. My idea was to create a Microwaveable Chocolate Cake Mix that would be easy enough for someone living in the dorms to make. That's how I came up with this cake recipe. I tried different recipes, ones with eggs, some with butter but I found this to be the best. The best part is that it requires no eggs! Definitely super easy to make. You taste the chocolate, it's moist and not rubbery if you don't overcook it. Great late night snack! I mean, it doesn't beat an actual chocolate cake baked in the oven but it'll do for something quick. Here's the recipe and my tips!!
**Oh!!!! Remember to check out my blog post on Coconut Macaroons on Saturday, August 14, 2010!! Something special will be happening and you guys play a major role in it!! :DD
-Transform this recipe into individual cake mixes! Measure out the dry ingredients and place them into ziplock bags for later use! Pour the mix into a mug, add some oil and milk and Bam! Instant Dessert!
-Don't overcook the cake!! Once a toothpick comes out clean, it's done. Mine usually cooks in 30 secs. Overcooking will result in a rubbery cake. Don't worry if there's a little liquid around the edges when you scoop out a bite. It's fine and since there's no eggs, no need to worry about getting sick.
Microwave Chocolate Mug Cake
2 tablespoons flour
1 tablespoon sugar + 1 teaspoon sugar
1/4 teaspoon baking powder
2 teaspoons cocoa powder
1 pinch salt
2 tablespoons milk
3/4 teaspoon oil
1/4 teaspoon vanilla extract (Optional)
Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a microwave-safe cup with cooking spray. Pour the batter into the cup.
Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done. Check the cake for done-ness after 30 secs.
As long as you don't overcook it, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good.