Becca Jane St Clair

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Recipe: Microwave Chocolate Cake for One

About a month ago, Tim had a trying day at work. He found out that the May training class he was supposed to be joining for his new job was full and he was bumped to June. He came home and was really upset, so I decided to cheer him up by making him a chocolate cake in a mug!

You will need:

4 tablespoons flour
3 tablespoons cocoa powder (not hot chocolate)
2 tablespoons sugar (use Splenda for a sugar-free version)
1 egg, beaten (beat it before you put it in the mug)
3 tablespoons milk (skim for less calories, but any milk you have will do)
3 tablespoons butter/margerine/olive oil spread (or vegetable oil)
1/2 teaspoon vanilla ( I didn’t measure this, I just used the lid of the small bottle to measure the vanilla out)

1 large mug

It honestly couldn’t be easier. Put all the dry ingredients in the mug and mix together, then stir in the egg, milk, butter, and vanilla. That cute little whisk for hot chocolate I picked up at a jumble sale was perfect for mixing this. Obviously, if you don’t have one just use a small spoon. Make sure you mix it well, or you’ll get a corner full of flour. Microwave on HIGH for 3-5 minutes, depending on how high your microwave’s wattage is. Ours is a 750, so it took about 4 minutes. You’ll know it’s done when you can smell the chocolate and the top of the cake springs back when you gently press it. You can tip it out onto a plate or just eat it straight from the mug. It’s about the size of one and a half cupcakes or two fairy cakes.

My photo shows the cake partially eaten because I forgot to take a photo when it came out, but the cake had risen up above the top of the mug, which is why I recommend using a large mug! Also make sure your mug doesn’t have any metallic paint on it, or it will throw sparks.

To make it extra chocolatey, add a handful of chopped dairy milk or other form of chocolate (if you use bitter chocolate, you will want to add extra sugar)

Want some frosting for that mini cake? Mix together 4 tablespoons icing sugar (10x/powdered sugar) with 1/2 tablespoon water. Add more water if your icing is too stiff, more sugar if it’s too thin.

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The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on, my facebook page, or the RSS feed(s), please notify me.

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