Thursday, April 25, 2013

3 Minute Chocolate Cake in a Mug after 10 p.m.


I know, I am 5 years late to the party.

Every single food blogger has made this silly (but genius!) chocolate cake in the microwave.

First and foremost, let me say I do not cook in my microwave oven.
I use it for melting butter and reheating my 2nd cup of coffee in the morning.
Pinky swear.


I have never baked a potato in the microwave, and I have never baked a cake in the radioactive box.

Ok, now I am cleared.

This recipe was in one of my favorite cookbooks, HOME MADE WINTER, by Yvette Van Boven (author of HOME MADE), and her photo was very enticing.

My husband was asking me to bake at 10:00 pm, and I was in no mood, the kitchen is closed, can't you read the sign?
So the microwave cake it was going to be.

It has all natural ingredients, so don't be scared.
It puffs up like a souffle while cooking in the box, and I thought it was a really fun experiment.


Yvette added raisins, so I did too.

The verdict: Henry said it was pretty tasty, like a chocolate cake, but he thought it was a bit "rubbery". hmmmmm.
But he thanked me anyway for the late night snack.

I used a 12 oz. coffee mug, but I think an 8 oz. mug would be better so it spills over the sides of the mug and puffs up.
I unmolded it from the mug (so he wouldn't know how I made it), and sliced it (like baking Boston brown bread in a can!).

I dusted the slices w/ confectioner's sugar and served with a big glass of cold milk.

Mission accomplished.

Here's the recipe if you want to make it: (adapted from Home Made Winter)

3 tbsp flour
3 tbsp sugar
1 1/2 tbsp unsweetened cocoa
1 egg
3 tbsp vegetable oil
3 tbsp whole milk

In an 8 oz. coffee mug, whisk the dry ingredients and the egg with a fork.

Then whisk in the oil and milk.
You can add some raisins or chocolate chips if you like.

You will have a nice cake batter.


Bake in the microwave on high for 3 minutes. The cake will puff up and spill over the sides, that's the fun part.



Serve with some whipped cream (probably the crap in a can would be best for this culinary masterpiece!).

In a pinch, it's really not bad.

:)

19 comments:

gourmet goddess said...

stacy, like you I use my microwave to melt butter and or chocolate , but I came across this recipe while watching michael symon cooking show and what can I say " never looked back" just add a scoop of good quality vanilla ice cream and you are in heaven .... I usually scoop about 4oz into a coffee cup and it takes about one and half to two seconds to cook.

http://www.cookingchanneltv.com/recipes/michael-symon/3-minute-chocolate-cup-cake.html

good quality chocolate is a must and makes all the difference.

enjoy
gg

Tracy said...

This all sounds familiar...I use my microwave only for storing my baking sheets, and my husband has a knack for always wanting brownies late at night. I'll have to try this out the next time he has a chocolate craving!

Tracy said...

This all sounds familiar...I only use my microwave for storing my baking sheets, and my husband always wants brownies late at night. I will have to try this out next time he gets a chocolate craving!

Anonymous said...

Rubbery notwithstanding, that Henry is one lucky chap.

gourmet goddess said...

sorry , my comment should read one half to two minutes .... not seconds

thanks
gg

Jersey Girl Cooks said...

I have made this before and yes, it's been after 10 pm...lol. The perfect treat in a pinch.

JennaBraun said...

hey stace, i love the fact that henry asks you for a snack at 10pm and you obliged!! he's a lucky man!
looks delicious!

Jerry | Simply Good Eating said...

Nice and simple. We all have nights where the kitchen is closed but crave for that cookie or piece of cake. I know I do. So this right here looks like its right up my alley :) Thanks for sharing Stacy.

Joanne said...

I'm always wary of cooking things in my microwave...who knows what all that radiation does! But this is definitely perfect in a pinch!

Ciao Chow Linda said...

I never actually "cook" in my microwave, but it's good to know you can churn this out in no time flat when you have a chocolate craving.

Nata said...

you make it look so easy! Will definitely need to try it - yum!

Kate said...

You are hilarious, Stacey.
My favorite comment...

Serve with some whipped cream (probably the crap in a can would be best for this culinary masterpiece!).

I remember a home show at our local highschool back in the early 60's. There was a Mr. Wizard type demonstrating cupcakes baked their paperliner in a microwave. It was fun to watch the rising and falling volcano of batter but I do recall it tasted like rubberized chocolate. Glad to know that things have improved over the years.... to some extent!

Anonymous said...

If DH asked me to make cake at 10 PM, I'd probably smile and say "have we met?"

Stacey, what power is your microwave. Ours is a fearsome 1300 and many recipes are intended for the older 900 power or thereabouts ovens.

I found out the difference the hard way while making a no-fail peanut brittle that turned into a literal hot mess.

So...what number?

Thanks for your patience,

Bebe

Stacey Snacks said...

BeBe,
As you can see, my microwave is a dinosaur, so probably 900 watts, vs. your 1300.
But when you look online, all the recipes for this science experiment call for 3 minutes.
Try it and see. I am sure it will be fine.
:)

Anonymous said...

Thanks, Stacey. My original post seems to be MIA, but your response is helpful. My microwave has the capacity to be scaled down as to power level.

BeBe

Jeff @ Cheeseburger said...

This is quite delicious and very easy to make.

Bites from life with the barking lot said...

No mike in my house. I threaten to buy one because it's so easy to melt stuff. And have you noticed Cooks magazine often has directions for using one?

Post made me giggle. Who can't love that crap from a can squirted directly into your mouth?

Charulie said...

I was so happy to see your blog last night. I made this, and it was delicious! I experimented a little...adding a couple tablespoons of Oregon marionberry jam and pouring a tablespoon of cream on top when it was done.

Proud Italian Cook said...

Don't get me started on this now. Danger, danger!