Wednesday, September 24, 2008

chocolate cake in a mug

apparently this recipe has been doing the rounds on the email circuit (although no one has sent it to me yet....), but i thought it might be nice to add it here just for the fun of it. it works quite well, and since you know what goes into it, it's got to be better than those packet mixes for cake in a mug. i don't see how this could be any more difficult than a packet mix, and since there aren't any odd ingredients, the average pantry should have what one might need to achieve this instant gratification. well almost instant....3 minutes isn't that long to wait.

remember to use a large mug and only mix the ingredients until just combined as over mixing microwave cakes can make them rubbery. it's better to undercook, than overcook microwave cakes. if you aren't sure about what your microwave is like, err on the side of caution and cook the cake for 2 minutes, then check to see how it is. allowing the cake to rest after cooking is also important because microwave cakes continue to cook even after the power has stopped. oh, and it mightn't be a bad idea to put the mug on a plate in case the cake overflows.

just for the record, a tablespoon is 20mls, if that helps

4 tablespoons self-raising flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
1 mug

place flour into mug, add sugar and cocoa; mix.
crack in 1 egg; mix.
pour in milk and oil; mix until just combined.
put in microwave for 3 minutes on maximum/high power.
wait until it stops rising and sets in the mug.
tip contents out of mug onto saucer and enjoy!

1 comment:

pioneer woman said...

Cooking the cake for 2 minutes and leaving it for a couple of minutes isn't bad because it comes out nice and fudgey. Also, I don't bother to turn it out and eat it right out of the mug