Saturday, January 30, 2016

Recipe: Microwave Chocolate Moist Cake

So I as looking for some microwave cake recipe for a fast craving fix. Found one from tablefortwo.com. Credits to her for experimenting to get the perfect moist chocolate for us to enjoy! :)





Prep time:  
Cook time:  
Total time:  
Serves: 1
 
Ingredients:
  • ¼ cup all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • ⅛ tsp. salt
  • ¼ cup + 1 tbsp. milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. hazelnut chocolate spread
Instructions:
  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  7. Carefully remove from microwave and enjoy!
Notes:
Please note that ALLmicrowaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!

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