Chocolate Cake in Microwave

Saturday, 16 Oct 10

From the backlog, this was made towards the end of last semester when I was supposed to be studying federal constitutional law by the looks of the photos. But I felt like something chocolate-y that wouldn’t require copious amounts of time staring at the oven, as I am quite apt and prone to doing. Actually, I’m tempted to do the same now, rather than working on the 6000 words due next week. Procrastination for the win. (haha joking, I have meringues in the oven, don’t need cake =D)

Anyway, care should be taken with this study snack. It is important not to overcook it, or it’ll become rubbery, and it’ll get harder as it cools, so eat it fast. It will be fluffy, but not quite sponge-cake fluffy. And you’ll probably spend 5 minutes in front of the microwave going “ooooh it’s growing”, just like me.

But it does fulfil chocolate cravings very nicely, especially when a handful of chocolate shavings is stirred through the batter. It’s not as rich as say, a self-saucing pudding, but with extra chocolate sauce on the side and cream on top, it certainly makes for a good study snack.

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A Recipe of Sorts

Whisk together: 2 tbsp flour, 2 tbsp cocoa powder, 2 tbsp caster sugar, 1/4 tsp baking powder.
Add and combine thoroughly: 2 tbsp flavourless oil (used peanut oil), 2 tbsp milk, 1/2 tsp vanilla extract, 1 egg.
Oil coffee mug lightly.
Pour batter into mug and place on a plate so your mum doesn’t kill you if it spills over the top.
Microwave on full power for about 2 minutes until top is dry and when you lift the side there isn’t any wet batter left – on my microwave, probably a little less (maybe 1 1/2 mins) would have been enough. Do not overcook, it’ll cook further as it cools. Serves 1 or 2, depending on whether you like to share.

Pour cream, icecream, chocolate sauce, chocolate shavings over it =) and serve hot! The longer you leave it, the less fluffy and soft it becomes =(

Posted at 7:22 pm in Crumbs, Culinary Cheating, Desserts | Respond?

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