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Email a FriendPosted by Lisa Hendey on Thursday, Dec 11, 2008 10:08 AM (EDT):
I have five minutes and a mug…and am badly in need of chocolate already today. This just might be breakfast in Fresno! Thanks for sharing. Lisa
Chocolate Cake in a Mug
5 minutes to sweet satisfaction
Posted by Danielle Bean in Food on Thursday, December 11, 2008 9:00 AM
It sounded too good to be true.
Chocolate cake in 5 minutes? When I saw the recipe around the internet, it intrigued me.
Then, when Michelle emailed me the recipe, I knew it was meant to be.
I picked a bleak afternoon (those are rather easy to come by these December days) and told some of the boys we were going to make chocolate cake. In a coffee mug. In five minutes.
They were game.
1 large coffee mug, sprayed with non-stick spray or lightly greased with shortening
4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla
Add dry ingredients to mug, and mix well. Make sure the tablespoon measurements are level - not heaping! Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high heat). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little before eating.
You can tip the cake out onto a plate if you like.
I tasted just a little before handing it over to the boys. It was moist and delicious—pretty amazing for five minutes!
The boys thought so too. It looks like we’ll have to make another.
Comments
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Posted by munchesmom on Thursday, Dec 11, 2008 3:21 PM (EDT):
WOW! This was way too easy for a chocoholic! I just made one to share w/ my three oldest munchkins. I was out of chocolate chips, so I added some mini M & M’s. We loved it! Thanks for helping w/ my chocolate fix today, Danielle!
Posted by Mary T on Thursday, Dec 11, 2008 7:10 PM (EDT):
For the “scientific” question—oil is 100% fat. Butter is about 80% fat, rest is water. YOu can probably substitute, because both are liquids… If it doesn’t work, try 1T. more butter, and 1 T. less milk, to even out the fat ratio. I recommend you do NOT use margarines or “spreads” that are less than 70% fat…you will notice a difference.
Posted by Therese on Thursday, Dec 11, 2008 11:27 PM (EDT):
We tried this as soon as I read it. It was yummy, but my kids came up with another idea that is even more amazing. Pour hot fudge over the cake in the mug after you remove it from the microwave. Then turn it on to a plate. Better still…you can even top it all off with ice cream.
And the Corelle plates…we have the same ones, too. (It must be a sign of a good Catholic family.)
Posted by Andrea Janicki on Friday, Dec 12, 2008 10:58 AM (EDT):
I made this last night, and this is totally unorthodox, but I discovered at the last minute I was out of cocoa, so I made it with six tablespoons of Swiss Miss cocoa instead of the sugar and baking cocoa, then sliced it up, arranged it in layers, and sprinkled powdered sugar and chocolate chips on it. My family loved it! This is such a cute, and easy, recipe!
I didn’t have baking cocoa, and don’t like over chocolate-y desserts much anyway. So I made this as a “yellow cake” with extra vanilla in it. But when I told my husband I was making “that five-minute chocolate cake without any chocolate in it,” he replied that for supper we should have beans and rice without the beans and stuffing without the bread. Smarty pants. The cake was good anyway.
—SJ
Posted by konnoraiden on Friday, Aug 28, 2009 7:53 PM (EDT):
I know there are tons of websites with chocolate cake recipes. I’ve found a great one. This chocolate cake with chocolate cream cream frosting is amazing. I would like to see if anyone out there also have an amazing chocolate cake recipe that they love. The kind of cake I love is just slightly dense with a rich, rich chocolate taste that will make you swoom.Oster Breadmakers
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