Sometimes, you just really need some cake.
At college, this can be difficult with limited ingredients and less than state-of-the-art kitchens. A whole cake can take too long and be hard to store when all that you want is a little fix.
Late night sweet tooth cravings make this recipe a necessity to any college cake lover. Just pour some ingredients in, nuke it in the microwave, and voila! You have a delicious cake for one.
Chocolate Mug Cake:
INGREDIENTS:
Mugcake
2 tablespoons unsalted butter, melted
1/4 cup semi-sweet chocolate chips
1 large egg
3 tablespoons vanilla or plain Greek yogurt (1/4 cup buttermilk may be substituted and if using buttermilk, omit the 1 tablespoon of water)
1 tablespoon water
3 tablespoons granulated sugar
2 tablespoons unsweetened natural cocoa powder
1 tablespoon light brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon instant espresso granules, optional (but recommended to boost chocolate intensity; make sure they're instant so they dissolve. Instant coffee granules may be substituted)
2 tablespoons all-purpose flour
scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
pinch salt, optional and to taste
DIRECTIONS:
- For the Mugcake - Prepare a large mug (at least 14 to 16 ounces) or two smaller mugs by spraying the inside with cooking spray; set aside.
- In a small microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the chocolate chips and stir with a fork or whisk until melted and mixture is smooth. If necessary, heat for about 10 seconds if your chips are resisting melting.
- Add the egg, yogurt and water (or buttermilk, and omit the water if using buttermilk), sugar, cocoa powder, brown sugar, vanilla, optional espresso granules, and whisk until smooth.
- Add the flour, baking powder, optional salt, and stir until just combined.
- Pour batter into prepared mug(s). Do not fill your mug over halfway full with batter because it will overflow in the microwave. Use two mugs rather than one if you're on the fence because mugcakes need ample room for expansion because they puff dramatically during cooking.
- For 1 large mug, cook on high power for about 2 1/2 to 3 minutes, or until firm yet springy to the touch. For 2 smaller mugs, cook separately for about 1 1/2 to 2 1/2 minutes, each. For my 1 large mugcake as shown, I cooked for 3 minutes. At the 1 1/2 minute mark, the cake puffed up over the top of the mug by about 1 inch, where it stayed and 'hoovered' above the mug for the duration of microwaving. Immediately upon powering off the microwave, the cake fell, by about 2 inches below the top edge of the mug. Your mugcake will deflate considerably while it cools.
I hope that you guys learn to love mugcakes as much as I do, enjoy!
For more mugcake recipes visit the original website:
