No, it actually takes 45 seconds! Turns out I was wrong
about mug cakes. I’ve had the belief over the past few decades, that a decent
mini chocolate cake from a microwave was impossible. I based this on the fact
that every example I’d come across had the texture of a hockey puck.
I assumed the cause was the microwave’s ultra-violent
thermodynamics, and that there was nothing anyone could do about it, but then I
got to thinking. Maybe there was a way to tweak the existing recipes out there
to minimize this problem. Long story short, I tweaked an existing recipe, which
minimized the problem.
thermodynamics, and that there was nothing anyone could do about it, but then I
got to thinking. Maybe there was a way to tweak the existing recipes out there
to minimize this problem. Long story short, I tweaked an existing recipe, which
minimized the problem.
The secrets were using smaller amounts of batter, and
cooking for way less time than has been suggested by others. Once you’ve boiled
off all the water in the batter, you are totally screwed, so the idea here is
to just barely get to the point of doneness, and stop. For me that was exactly
45 seconds.
cooking for way less time than has been suggested by others. Once you’ve boiled
off all the water in the batter, you are totally screwed, so the idea here is
to just barely get to the point of doneness, and stop. For me that was exactly
45 seconds.
I’ve included the power data here, so you can compare it to
your microwave. Apparently, I have a 1,100-watt model, which is a very common
rating, but of course, if yours is much more or less powerful, you will have to
do a few tests to figure out your ideal time.
Now, is this as good as a traditionally baked chocolate
cake? Of course not, but it’s certainly close enough. And when you consider the
fact it literally takes only a few minutes to make, this should find its way
into your summer dessert recipe rotation. I hope you give it a try soon. Enjoy!
cake? Of course not, but it’s certainly close enough. And when you consider the
fact it literally takes only a few minutes to make, this should find its way
into your summer dessert recipe rotation. I hope you give it a try soon. Enjoy!
Ingredients for 2 chocolate mug cakes:
1 large egg
1/4 cup sugar
pinch salt
2 tbsp unsweetened cocoa powder
1 tbsp vegetable oil
2 tbsp melted butter
1/8 tsp vanilla extract (I forgot to add, and it was fine,
but I’d put a few drops to be safe)
but I’d put a few drops to be safe)
– Stir well, then add:
1 tbsp shredded coconut (I used unsweetened)
2 tbsp toasted sliced almonds
3 tbsp milk
– Stir well, then add:
1/4 cup flour mixed with 1/4 tsp baking powder
– Pour into 2 coffee cups and microwave on full power for 45
seconds
seconds
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