Prep 3 mins
Cook 3 mins
I think this recipe is good for satisfying a chocolate brownie/cake craving. It's cheaper than buying a baked good, and since it only makes one (or two) servings, it's economical as well (not having to make a large cake just to satisfy a one-day craving). The cake comes out a bit dense. Texturaly more closer to a light brownie than a cake. I used a 6" tall tapered mug, It expanded the full height whilst cooking, but shrunk down to 4" once the cooking process was done. The cake really shrinks away from the sides of the mug so itll fall out easily. I made this without adding any chocolate chips and don't think it's too chocolatey as is, but chocolatey enough.
- 4 tablespoons all-purpose flour
- 2 tablespoons cocoa powder
- 4 tablespoons sugar
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- Combine dry ingredients in a large microwaveable mug.
- Stir in the egg.
- Add oil, vanilla extract and milk and mix well taking care to ensure any dry ingredients aren't sticking to the sides and bottom of the mug.
- Microwave on medium/high for 3 minutes.
- Allow to cool and then enjoy on its own or with a bit of whipped cream or ice cream!
This was all it claimed to be, and worth a try just for the entertainment value of seeing it rise two inches above the cup in the microwave. The finished product had good rich chocolate flavor but a slightly rubbery dense texture. I'd like to slice the cooled cake into about three hockey-puck shaped servings and top as suggested. Made for PAC.