This little (and I mean little) cake is a perfect dessert for one - or for two, if you just want a few nibbles. It's so simple to make, you can whip it up at the last second. Or at midnight. When no one's looking.
It cooks in three minutes. Seriously. Three minutes. Or, technically, I got the best results at 2 minutes, 45 seconds.
That's almost instant gratification.
It's a little fudgy rather that fluffy. Almost a brownie, but not as dense. It would be good with a scoop of ice cream on top, getting all melty from the heat of the cake. Geez, I'm making me hungry here.
These sorts of cakes are allegedly still quite good after they have cooled. I wouldn't know about that. Just eat it warm. You know that's what you want, anyway.
Chocolate Cake in a Mug
by Donna Currie
Adapted from 10 Fun Things To Do With Your Microwave by Instructables Authors
1/4 cup flour
1/4 cup sugar
pinch of salt
1 Tablespoon unsweetened cocoa
3 Tablespoons milk
3 Tablespoons Sciabica's Mission Variety Spring Harvest Extra Virgin Olive Oil
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 Tablespoons chocolate chips
Put the flour, sugar, salt and cocoa into a coffee mug and stir it around to break up any lumps. Add the milk, oil, and extracts. Stir it around so you have smooth batter. Add the chocolate chips and stir them in.
Now comes the fun part. Put it in the microwave. Cook on high for about 3 minutes. You might need to make a few of these before you get the timing perfect. I think my microwave is 1000 watts (but I could be wrong) and it was supposed to take 3 minutes, but I thought it was a little too dry and overdone. 2 minutes, 45 seconds was perfect.