I had a huge craving for chocolate cake the other day and it was only made worse because a friend had recently acquired a whole chocolate motherlode cake (well a half size one, so only 3 layers) from Claim Jumpers and she was showing me pictures of it.
Now, as much as I like the motherlode, I can’t really eat a whole one. Even a slice is way too big. When I get a slice, I always get it to go and it’s dessert for six days running. What do you do when you want chocolate cake and you don’t want to buy a whole cake? Microwave mug cake. Def.
Now, if you’ve ever tried making a microwave mug cake and was entirely put off by the experience, I can’t blame you. I too have been utterly disappointed by microwaving cakes. Because…it’s a microwave. And microwaved foods often have an…interesting…texture. But I’ve finally found a recipe that produces a really great cake texture, probably because it doesn’t involve eggs. It’s a recipe from tablefortwo and she even has a vanilla variant if you’re weird and don’t like chocolate.
Notes:
- I’ve made the cake with both Hershey’s Special Dark (top) and regular cocoa powder (bottom). I also tend to use very generous tablespoons. I’m really fond of chocolate, guys.
- I substituted the milk for plain soy milk, because that’s what I had on hand. Works just fine. And the plain soy milk I have has a slight vanilla flavor to it, so it works well with the cake.
- She microwaved for 70s at 950W, which I find to be just right. I have a 1300W microwave, so I microwaved for 80s at 70% power. Came out nice and fluffy.
- I think I might try stuffing a dollop of peanut butter in next time instead of Nutella. It’s really good with Nutella, but I’m a big fan of the chocolate/pb combination.
Random moosages as I see fit. 