7 hours ago
Thursday, April 25, 2013
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.
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.
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
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.