Warning, if you are a chocolate addict, this may be the most dangerous recipe you encounter.
Yes, that’s right. You can now have your own homemade mini chocolate cake in five minutes. No unpronounceable ingredients, no box mixes, no saying you can’t have cake because you live alone, or that you don’t have time to make a rich, dark chocolate cake. And no waiting for a birthday – anybody’s birthday.
This recipe has been so popular that I went on to create a caramel apple cake in a cup and several muffins in mugs, called muggins. They are all part of my single serving series, so I hope you watch for more in the future.
First a disclaimer: you may have tried a “cake in a mug” before. These recipes use a cocoa mix or pudding mix. Or they have you mix two box cake mixes together and then you scoop out some powdered chemicals and wait for it to explode in the microwave. I’ve been there and I basically threw the whole mess out after even my grandkids wouldn’t eat it. The textures and taste of these globby concoctions will not compare to this recipe.
Where did I find this, you ask?
I was skulking around the internet looking for healthy chocolate recipes (snort! Did I hear you snort?) when I found this one on Eggland’s Best a few years ago – you know, the egg people.
Because it uses all natural ingredients, I gave it a try. (Shine my halo, I’m such a purist…Don’t snort at that!)
Now a few words of caution – it is very rich, but the texture is spongier than a normal cake, most likely because of the microwave. (It’s still warm chocolate, so we’re all good.) You’ll want to share your cake or save some for tomorrow.
(Sure.) It is very rich and is over 350 calories, (kill joy) so it would be best to cut it in half. (But I didn’t.) End of lecture.
I made one of these plain and then I made another version just for my hubby and we compared the two. His was laced with Kahlua and pecans and it had more flavor, but both were soul satisfyingly chocolate.
Hang with me to the end, as I’ve listed all kinds of additional ingredients that might make this even more decadent.
2 TBS flour
3 TBS sugar
2 TBS unsweetened cocoa
1 large egg
2 TBS milk (or Kahlua or brandy or…)
2 TBS canola oil
2 TBS chocolate chips
½ tsp vanilla
Find a cup that will hold about 1 ½ cups of liquid. More is fine, but less will make a mess. Also, the smoother the inside of the cup, the easier the cake will fall out onto a plate when it’s done. You do NOT need to grease the cup.
Add dry ingredients to the cup.
Add the egg, milk, oil and vanilla and mix well with a fork or small whisk.
Add the chocolate chips (or nuts, coconut, whatever else) and stir to blend.
Put the cup in the microwave and cook on high for two minutes.
Allow to cool for 15 – 30 seconds and tip onto a plate. Or eat it in the cup.
Yes, this would be amazing with ice cream, or whipped cream.
Finally, think of all the possibilities. Here are a few to get you started. Please comment with new ideas you may have tried.
1. Swap the milk for your favorite brandy or liqueur.
2. If you’re trying to assuage your conscience, use pastry whole wheat flour and add a tsp of wheat germ.
3. Swap dark chocolate chips instead of semi sweet.
4. Swap or add white chocolate chips, or peanut butter chips.
5. Sprinkle with cinnamon-sugar before “baking.”
6. Add any of the following: ¼ tsp chili pepper.
7. ¼ tsp cinnamon.
9. Craisins or dried blueberries.
10. Pecans, walnuts or almonds.
11. Your idea goes here.
So this throws the door wide open for experiment. Bakers unite. Whip up a “cake in a cup” and write to me while you’re on a sugar high! Gingerbread? Carrot? Caramel Apple? Red Velvet? Lemon? So many possibilities! But you have to admit, the chocolate cake in a cup looks enticing.