Sunday, March 4, 2012

Microwave Molten Chocolate Mug Cake

Ever sitting around after dinner, maybe wanting to watch a movie, and having a craving for something warm, sweet and satisfying to snack on? But you don't want to take the time for the oven to heat up or for something to bake. Here is your solution! These are delish, and you can make them in about five minutes.

Makes 2 cakes.

1/2 cup soft whole wheat flour or white flour
2 tbsp raw cane sugar
2 tbsp cocoa powder
1 tbsp corn or tapioca starch
1/2 tsp baking powder
1/2 tsp instant coffee granules (optional - gives a deeper flavour)
1 tbsp mini chocolate chips
1/2 cup plain soy or almond milk
2 tbsp canola oil
1/2 tsp vanilla or almond extract

Grease 2 microwave safe ramekins (preferable), tea cups or small bowls.

Mix dry ingredients (including chips) together in a small mixing bowl. Measure out milk in a 1 c. glass measuring cup. Add canola oil and extract to measuring cup. Mix wet ingredients into dry ingredients with whisk until just mixed.

Pour half of batter into each greased container. Batter should fill the container about 2/3 full. Put cups in microwave. Microwave on high for 1 minute.  The cakes may still look (and be) a little wet when you take them out. That's okay. You want them gooey, and they will also continue cooking a bit after you take them out. You don't want to overcook them and dry them out. Cooking times may vary depending on microwave: you may have to put them back in for another 10 seconds or so if they seem really uncooked. They will be hot when you take them out of the microwave, so be careful!. Let sit for a minute or two before enjoying still-warm!

I based my recipe on this one.