Since I didn't feel like baking a whole big cake, I proceeded to instead scour the internet for recipes of mug cakes. My literature review was hurried and by no means extensive (unlike the one I did for my PhD), but it did yield a good recipe (from Nigella's website) which I edited to my taste and ended up being pretty darn tasty!
(No photo because I ate it too quickly - it's basically cake in a mug. Surprise.)
The version with my editions are here (for 2 servings):
3 tbsp cocoa powder
4 tbsp plain flour
4 tbsp sugar (use demerara or other brown sugars for a caramel-y, nutty taste)
1 medium egg
1 pinch of salt
3 tbsp milk
3 tbsp melted butter
1 scoop vanilla ice cream
- Mix the flour, sugar and cocoa powder in a small bowl.
- Add in the milk and melted butter, and mix well.
- Beat the egg lightly with a pinch of salt in a separate bowl, and add to the cake mixture.
- Separate the batter into 2 mugs (can be stored in the fridge for 1-2 days and microwaved when desired)
- Microwave one mug for 1 minute (for 700 watt microwave).
- Serve topped with a generous scoop of vanilla ice cream!
(Yay for the other mug of batter waiting in the fridge for me. I know what I'm having after lunch tomorrow!)