Abracadabra Chocolate Microwave Cake

 

 

Here's a magically delicious microwave cake.

 

This cake recipe is all about instant gratification. When you want some quick and easy dessert and it’s got to be chocolate this recipe is bound to satisfy. You can make this cake from scratch in about 5 to 7 minutes—and that includes the time you need to cook it!

 

Let’s Get To It

 

Gather the following ingredients and then check the easy to follow graphic below. For additional details, see the notes underneath.

 

Ingredients

 

Don't forget to add the vanilla.

You don't need this fancy vanilla liqueur, but it sure tastes good.

1/4 cup regular white flour

1/4 cup granulated sugar

2 tablespoons cocoa powder (the baking variety)

1 egg

1/4 cup cooking oil (try extra light olive oil for mild taste)

3 tablespoons milk (you can substitute half and half or evaporated milk)

1/4 cup chocolate chips

1/4 teaspoon vanilla liqueur (you can substitute pure vanilla)

1 small microwave safe dish (like a mug or ramekin)

 

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A Few Notes

 

This cake is ready to eat.

When it cooled, I ran a knife around the outside of the ramekin and my cake came right out.

If you use a mug, get a big one. I used a ramekin to make this cake instead of a mug as I like lower profile—it’s more like a traditional cake pan. However, either works fine. I did check first to make sure my ramekin was going to be about the same volume as my mug. To do that, just fill the mug with water and then pour the water in the ramekin. If the water fits you’re fine.

 

Don’t be surprised if your cake rises above the top of the cup or ramekin as it cooks. My did that and then shrank a bit as it cooled.

 

Place a paper towel under your cup or ramekin as you’re mixing it up. That will catch all the stuff you drop and make clean up a snap.

 

 

Measure carefully. Baking goes best when using the right proportions.

 

I used half and half instead of milk because I was out of the latter. Either works fine.

 

You've got to try this schnapps.

I found this vanilla schnapps at the liquor store. It's definitely worth trying.

I was fortunate to visit Mexico last year. Every time I go, I make a point to get some of their amazing Vanilla Liqueur. This stuff will work in any recipe calling for vanilla and it tastes amazing. It’s also great in coffee. If you want a substitute try McGillacuddy’s Intense Vanilla Schnapps, which is available in the U.S. It tastes a little different, doesn’t have that dark vanilla coloring, but it’s absolutely delicious.

 

You can use chocolate chips in this recipe or not, but if you do, I recommend Ghirardelli’s 60% Cacoa  chocolate chips. Of course, any chocolate chips are better than no chocolate chips in my book. One note: The chocolate tends to settle to the bottom of the cake so when you take the cake out of your ramekin don’t be surprised if it’s gooier there.

 

My microwave is one of those over the stove varieties and has a lot of juice. My cake was perfect after 2 and 3/4 minutes, but you may need to adjust the time depending on your unit. You can always check for doneness by popping a toothpick into the middle. If the toothpick comes out clean the cake’s done.

 

Cake and ice cream please!

I do like a little vanilla ice cream with my chocolate cake.

Try this cake with a little ice cream. I just love the combination.

 

Enjoy!

 

If you’re looking for a simple cake for a bigger group, try:
A Chocolate Cake A Man Can Bake

 

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