What do you do when you have a sudden, massive chocolate cake craving that needs to be quelled?
You could reluctantly drag yourself into the kitchen and start taking out the measuring scale, baking tins, ingredients, yada yada yada and still have to WAIT till the darn cake is baked and cooled (and photographed) before you take your first bite.
You could get chocolate cake on-demand, all in five minutes! A lifesaver for these desperate moments, especially if you belong to the same group I'm in.
"My name is Ju, and I am a Chocoholic."
Well, instant gratification is right at your finger tips. Introducing the 5 Minute Chocolate Mug Cake!
I chanced upon this recipe at Lorraine's blog. She needs no introduction, of course. She's one of those A-list food bloggers who manages to do everything - cook, bake, do reviews, do interviews, take great photos AND produce witty, intelligent writing.
Today, when my chocolate-deprived body lobbied for some cake in favour of the CNY goodies that I have been overdosing on, I immediately went straight to her recipe and got crackin'. You'll be surprised at how good it is. You actually get cake!
Thank you, Lorraine, for saving me all that trouble of baking or buying. No, really. I would have had to go out in the insane afternoon heat to satiate my craving if not for your "instant" cake. My world is at peace again. :)
(adapted from Not Quite Nigella)
- 4 tbsp flour
- 5 tbsp sugar
- 2 tbsp cocoa
- 1 tsp baking powder (I used 1/2 tsp and it turned out fine)
- 1/2 tsp coffee powder (I omitted this)
- A pinch of salt
- 1 egg
- 3 tbsp milk
- 3 tbsp oil
- 3 tbsp chocolate chips or flakes plus 2 tablespoon extra (I omitted these)
- A small splash of vanilla extract
- 2 microwave safe coffee mugs
1. Mix all the dry ingredients in a big bowl.
2. Next, add in the milk, oil, vanilla extract, egg and mix well.
3. Pour mixture into mugs (at the halfway mark).
4. Microwave one mug at a time. Cook for 1 minute on medium heat. It will bubble and rise as it cooks, so make sure you provide ample room for that. Leave it for a few seconds, then microwave for another 30 seconds on medium again. The mixture will solidify, but still look a little molten. That is fine because it will continue cooking on residual heat. (Great tip, Lorraine!) Overcook it and you get a chocolate rubber ball.
5. Allow to cool a little and start digging in. Of course, nothing is stopping you from embellishing your cake and eating it too!
I know it looks dirty and messy, but that's part of the cooking process. The cake will bubble and rise as it cooks, and fall as it cools. That's why the sides get stained. But hey, you can't say no to a cake that's giving you dirty looks! Pun intended.