The 5 Minute Microwave Chocolate Cake In A Mug!
The title of this post says it all. Really! This is a chocolate cake that you can mix and cook in a mug with less than five minutes in the microwave. You can also eat it right out of the mug if you choose to, which means only a mug (and a whisk) and a spoon to wash up after eating.
Ingredients
- 8 tbsps cake flour (not all purpose flour)*
- 4 tbsps sugar granulated
- 5 tbsps sugar demerara (or brown)
- 3 tbsps cocoa dark powder
- 2 tsps baking powder
- 1/4 tsp salt pinch
- 1 egg
- 2 tbsps coffee strong decoction
- 7 tbsps milk
- 6 tbsps dark chocolate grated
- 1 tsp vanilla extract
- 2 tbsps dark chocolate About more of grated
Instructions
- As I mentioned before, when I have to make more servings I find it easier to mix up the batter in a bowl.
- Put all the dry ingredients in a bowl and whisk well to mix. Add the grated chocolate to this and whisk again to mix well.
- Put all the wet ingredients in another bowl and whisk very well to incorporate a bit of air. Now add to the dry ingredients and whisk well some more.
- Divide the batter equally between four microwave safe mugs. Sprinkle the extra grated chocolate on the batter, equally among the four mugs. Cook the cakes, one mug at a time, for 2 minutes 20 seconds at 60% power. When done, the cakes should look slightly dry on the top.
- This is the time it took for the cakes in my microwave. How long the cakes take to cook would depend upon the wattage of your oven. It should take anything from about 1 1/2 minutes. Check the time with the first cake and adjust as required.
- It is important to cook the cakes longer at a lower power; otherwise the cakes will become rubbery in texture. Also remember the cakes will continue to cook after the microwave oven has switched off.
- Serve these cakes warm with vanilla, strawberry, coffee or any other flavour of ice-cream which would pair well with chocolate. This recipe serves.
Notes
This chocolate cake in a mug is also my contribution to this month’s “This Book Makes Me Cook” club. The book chosen for this month was “Can You Keep A Secret?” by Sophie Kinsella.
A light hearted fiction about Emma Corrigan, who is scared of flying and is convinced that air turbulence means she is about to die. She spills out her innermost secrets to the stranger in the seat next to her in her moments of anxiety, only to have the stranger unexpectedly become a permanent fixture in her life.
I wasn’t really inspired by this book to cook anything, but there is a part in the book which mentions that Emma drops into juice bar every morning on the way to work to pick up her daily dose of a mango smoothie. She also tends to pick up a brownie from there, ever so often.
Since this cake in a mug has a rather brownie-like texture of fudginess, I thought it perfect for the book club submission.
A special thank you to Simran who made it possible for me to read that book. You can see what the other book club members have been inspired to cook this month, on her blog.
If you do not have cake flour you make your own by adding corn starch to sifted all purpose flour can 2 tbsps 3/4 cup