Friday, 14 October 2011
We all got the email.
We all thought: Psssh there's no waaaay this could be good.
I have to say, I happily ate my words.
Mind you, not all the recipes for Chocolate cake in a mug are created equal. I tried out 3 different versions of this recipe before settling on this one. It was a harrowing process. There were a number of mug shaped hunks inhabiting the rubbish bin with consistencies ranging from tyre rubber to cow pat. Not a pretty sight.
This is a mash up of some of these recipes and the best of the ones I tried. While it doesn't hold a candle to a gloriously-chocolatey, lusciously-moist, oven-baked chocolate cake per se it is definitely passable for those chocolate cake emergencies. You know, when you're stuck at home studying and suffering from extreme chocolate withdrawal (and later stages of cabin fever and studyitis).
Chocolate Cake in a Mug
4 Tablespoons flour
3 Tablespoons sugar
2 Tablespoons cocoa powder (I used dark cocoa powder)
2 Tablespoons egg, whisked up a little
3 Tablespoons milk
3 Tablespoons oil (I used canola but olive oil would be lovely and fruity or use melted butter - more admin but will give a richer flavor)
3 Tablespoons chocolate chips
1/4 teaspoon cinnamon (optional...but I found it made a world of difference to the flavor)
Large Mug (it will overflow and mess up your microwave if you a normal sized mugs)
1. Mix all dry ingredients in the large mug.
2. Add milk, egg, oil, and choc chips and mix until just combined, making sure you get the floury bits at the bottom but not over mixing.
3. Microwave on high for 3 minutes (1000W microwave). Let it cool a little before eating. It will come out of the microwave thermonuclear so like a pie, always blow on your mug cake. Safer communities together.