I go through phases where I absolutely crave chocolate. I cannot get enough, and it doesn’t matter in what form it comes as long as it ends up in my tummy. These phases generally last three to five days every month, so I’m sure you ladies can relate. I was smack dab in the middle of one of these “phases” the other day and, having polished off the rest of the rocky road ice cream two days prior, I was experiencing chocolate withdrawal.
As I was puttering around on Pinterest, I came across a pin about coffee cake in a mug. Someone commented on the pin, “First chocolate cake in a mug and now this- what are you doing to me?!” I immediately started Googling chocolate cake in a mug to see if I had the necessary ingredients, and within five minutes, I was at my kitchen counter preparing two mugs of cake (no, they weren’t both for me—the hubby wanted to try it too!).
This cake isn’t going to win any culinary awards or rock your socks off, but in a pinch (or a PMS-induced craving), it works just fine! Next time, I think I’ll add chocolate chips to the batter or top the cake with ice cream or Cool Whip, since it was a bit dry. Also, the cake is pretty dense, so one mug of cake would have been plenty for Ryan and I to split.
Instant Chocolate Cake
Recipe ©2011 Food Network Magazine, LLC
Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oiland a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.