cup of cake

There have been various recipes for microwave mini-cakes doing the rounds for a while now, but I've never ever made one. Until tonight!

I modified a recipe I originally found over on 2 Stews.

You will need..
3 tablespoons cocoa
2-3 tablespoons sugar (depending on personal taste)
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil (I used canola, olive oil would probably work but is maybe a bit too heavy)
1 egg white
1/4 teaspoon vanilla extract
1 tablespoon dessicated coconut (this added a wonderful texture and additional moisture to the cake)

Combine all the dry ingredients in a 1.5 cup capacity, microwave-safe teacup, mix well. Add wet ingredients and mix well (1-2 minutes) until thoroughly combined.

Just for shits and giggles, I added some small chunks of Lindt chocolate at this stage and I'm glad I did.

Microwave for 2 minutes, lift the cake away from the cup gently with a spoon to see if it's cooked. If need be, continue to cook for 10 second bursts until cooked. The final texture is probably closer to a pudding than a baked cake.

Around 5 minutes after you've started you will have a yummy, delicious, chocolatey treat, just for you!

For added indulgence, I enjoyed mine with a great big dollop of cream. Delicious! The chocolate chunks had melted and created a gorgeous swirl of molten chocolate through the cake. In the future I think I'd try adding frozen raspberries as well.

Not fancy, not gourmet, but for a 5 minute effort it was a damn fine cake.

Comments

[Peta]

i'm so lucky i don't have a microwave. i would be eating these all the time!

[Dee]

Oh my goodness. I am definitely making this tomorrow. Or maybe now...