A quick and easy microwavable chocolate cake, for whenever that chocolate craving hits.
I can’t decide if this is the worst or greatest idea I have stumbled upon— a chocolate cake, baked in a mug, in a microwave, in under two minutes.
You can go from hankering to satisfaction in a matter of mere minutes. It’s dangerously wonderful.
This recipe was originally posted in March of 2012. I wanted to update the photos, as well as address some of the issues a few of you had with the recipe. I’ve changed a few ingredient ratios, and made it into two mug cakes instead of one. The result is a chocolate cake that is lighter, tender and more moist, and still with a layer of gooey melted chocolate at the bottom that makes a wonderful stand in for frosting.
And now there’s cake enough to share!
Self-rising flour is all-purpose flour that has a leavening agent— baking powder— and salt added to it. I don’t often bake with it, but it is perfect for recipes like this where so little amounts of each ingredient are required.
If you don’t have self-rising flour, you can substitute 1 cup of self-rising flour with 1 cup all purpose flour, 1 tsp baking powder and 1/4 tsp salt.
Note: This recipe was originally posted in March 2012. Slight changes have been made to the recipe.
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