Friday, May 13, 2016

I'm back! With a chocolate mug cake :D

Sometimes I have chocolate cake cravings. They can be very strong. This particular time, I remembered that I had some Haagen-Dazs vanilla ice cream in my freezer. Once the thought was there, it grew and grew. Chocolate cake. Must. Have. Now.

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

  1. Mix the flour, sugar and cocoa powder in a small bowl.
  2. Add in the milk and melted butter, and mix well.
  3. Beat the egg lightly with a pinch of salt in a separate bowl, and add to the cake mixture.
  4. Separate the batter into 2 mugs (can be stored in the fridge for 1-2 days and microwaved when desired)
  5. Microwave one mug for 1 minute (for 700 watt microwave).
  6. 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!)

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