(Jean’s Post)
In October, once again passing through Madison-this time to Minnesota, after dinner Alexis and I had a severe chocolate craving. We didn’t want to head over to Trader Joe’s so we decided to make “instant” chocolate cake. After a little bit of googling, we came across a 5 minute recipe from the blog, Dishing, What’s cooking in the world of food.
I enjoyed it. Mostly because it took such a short amount of time and the novelty of dessert other than cocoa in a mug. However, the closer one edged to the bottom of the mug, the richer the cake became. Despite having a super sweet tooth, I had to stop. All of the chocolate chips fell gravitated to the bottom of the cup creating a layer of chocolate ooze.
Lex topped our cakes with caramelized pears and homemade whipped cream.
Ingredients:
4 tablespoons of flour
4 tablespoons of sugar
2 tablespoons of cocoa
1 egg
3 tablespoons of milk
3 tablespoons of oil
3 tablespoons of chocolate chips
A small splash of vanilla extract
1 large microwaveable coffee mug
Directions:
- Add dry ingredients to mug and mix well with a fork.
- Add the egg and mix well with a fork.
- Add milk and oil and mix well with the fork yet again.
- Add chocolate chips (I added in tart dried Michigan cherries as well) and vanilla extract (I substituted almond extract) and mix well.
- Put mug into microwave and cook for 3 minutes or until done.
The cake will rise over the top of the mug but doesn’t make a mess. Allow it to cool and enjoy.