Tuesday, January 17, 2012

Microwave Chocolate Cake in a Mug

Mmm...chocolate. It's one of my favorite things besides cinnamon, sugar, candy, oranges, grapefruits, and anything cherry. This is a fix it really quick because I have an uncontrollable chocolate craving kind of dessert. If you give me a little more time (like 20 minutes) I can whip up a Molten Chocolate Cake that will melt your heart so that it belongs to the cake. So. Good. 

I was feeling like eating some chocolate today so I pulled out this recipe and had it ready start-to-finish maybe 8 or 10 minutes. Think...it's 7:45, your favorite tv show comes on at 8:00 but you really want dessert! Yup, this is the one for that kind of pinch. This is not a good for you dessert unfortunately though so I highly recommend sharing it. (It doesn't reheat well, trust me). 

I got a little wild (per my usual dessert making behavior) and mixed together 2 tablespoons of peanut butter and 1 1/2 teaspoons of powdered sugar then put half the chocolate batter in the cup, then the peanut butter mixture, then the rest of the chocolate batter. As you can see some of the pb mixture rose to the top, but most of it stayed right in the middle, which was nice. This would be so so good with some fresh whipped cream on the top but I wasn't feeling like making any. 

One word of advice? Do not overcook it. It will be dry and a bit rubbery. I have an 800 watt microwave and cooked it for 3 minutes, I probably could have done 2 minutes and 45 seconds, but it wasn't "overdone". That's also why the whipped cream would be so so great is because it would add additional moisture and creaminess. Are you wondering what's on the coaster under the mug? Even if you're not I'm showing you anyway because it's one of my favorite coasters (yeah, I have favorite coasters).

The directions below don't tell you about the peanut mixture and they have you mix the cake right in the mug (save yourself from cleaning another bowl :) ). I mixed mine in a separate bowl so I could put the pb layer in the middle to see how it worked. I think it worked wonderfully. Happy Baking!

Microwave Chocolate Cake in a Mug
Makes 1

- 4 tablespoons flour
- 4 tablespoons sugar
- 2 tablespoons unsweetened cocoa
- 1 egg, whisked
- 3 tablespoons milk
- 3 tablespoons canola oil
- 3 tablespoons chocolate chips
- 1 teaspoon vanilla extract
- nuts, candies, or whatever flavor mix-ins you'd like (optional)

1. Place all of the dry ingredients in the mug and mix with a fork.
2. Add the whisked egg and combine well--it will be pretty sticky at this point.
3. Stir in the milk and oil until well combined.
4. Add the chocolate chips, vanilla, and whatever other mix-ins you'd like.
5. Microwave for 3 minutes in a 1000 watt microwave, or 4 minutes in a 700 watt oven. The cake will puff up in the mug while it bakes, but don't panic--it will deflate when you remove it from the heat. Note: If you are worried about spillage, or if you are using a smaller mug and it is looking pretty full, err on the side of caution and put a plate beneath the mug--this will save you possible cleanup woes later.
6. Top the cake with confectioners' sugar or frosting or ice cream if you'd like, as well as any candy or garnish you'd like; you can either eat it straight from the mug, or turn it out onto a plate to enjoy.

Printable recipe

Adapted from Serious Eats

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