recipe: microwaved chocolate cake in a mug
Desperate times call for desperate measures.
Okay, maybe I’m not exactly desperate but on Friday night, one of my friends posted on Facebook how much she wanted a cookie. A chocolate chip cookie. All of a sudden, I craved something sweet. Not wanting to make a whole batch of cookies (mine never turn out well, anyway), I decided to make a microwaved chocolate cake in a mug. After looking at a few recipes online for some ideas, I came up with my own:
Looks good, right? Weeeelll, in my quest to make my own microwave chocolate cake in a mug, this particular “cake” ended up being a really thick and crispy cookie. Suffice to say, it wasn’t the best thing. (But if I was desperate, I’d eat all of it! It really wasn’t bad. Just thick and crunchy.)
Let’s try again, shall we?
Microwaved Chocolate Cake in a Mug
- 4 tbsp whole wheat white flour
- 2 tbsp dark unsweetened cocoa powder
- 1 1/2 tbsp sugar
- 1 tbsp wheat germ
- 1 tsp ground flax seed
- 1 tbsp mini semi-sweet chocolate chips
- 1 med egg, beaten
- 1 tbsp olive oil or canola oil
- 2-3 tbsp of water
1. Mix dry ingredients in a large microwave-safe mug.
2. Add wet ingredients to dry ones, stirring until batter is smooth.
3. Microwave for 1 1/2 minutes on high.
4. Let the cake sit in the mug for 1-2 minutes, then use a spatula to loosen the it from mug. Eat the cake directly from the mug or put on a small plate!
It’s really, really good. Sweet, but not too sweet. Not the healthiest of desserts but it’s not bad at all! I’ll have to come up with a way to make it sweet without using sugar – maybe honey? And next time, I’ll use an egg replacement to lower the fat content. Regardless, I’m glad I created this! Can’t you tell how happy I am? 🙂