Sometimes you just need an instant cake fix, that’s just the way it is. Tonight was one of those nights. I had all the ingredients to make something but just not the oomph. So you know what I did?
Cake in a mug.
Yep, you read that right. Cake. In a mug. In a microwave.
Sounds dirty and wrong. And it is. But get it right and it’s genius. There are loads of cake in a mug recipes on the internet and I have tried one before, but it wasn’t that great. However, my need tonight was pretty great, so I thought I’d give it another go.
I found a really simple recipe with great reviews. It goes a little something like this:
- 4 tablespoons self-raising flour
- 3 tablespoons caster sugar
- 1 tablespoon cocoa powder
- 2 tablespoons of beaten egg
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- dash of vanilla essence (or flavouring of your choice)
- chocolate chips or chunks broken into pieces – I used dark chocolate pieces, about 2 tbsp worth.
Mix all the dry ingredients into a large mug.
Add the egg and mix well.
Add vanilla, oil and milk and mix.
Toss your chocolate in a little flour and gently add to the mix (this helps stop them sinking to the bottom).
Bing in the microwave for 3 to 4 minutes depending on the power setting. Mine is 800 watts and I found 3mins 30 seconds was perfect, but all machines vary and you may need to experiment.
Depending on the size of your mug, the cake may well explode out of the top, but don’t worry, it should sink back down. Keep an eye on it when it’s cooking. If you’re worried, take it out after 3 minutes, you can always pop it back in again.
For me, it came out brilliantly. A good, rich cakey texture and not gloopy or fudgey. It’s quite a big serving and could probably serve two, although depends how strong your need for a dose of cake is.