Modify the recipe to your heart's content, you don't have to follow what was in the meme version exactly. I didn't, and the copy I included here on this page contains suggestions for modifications.
I have tried this cake, not in a mug or small cake pan, but in a medium sized microwave-safe bowl, then topped it off with ice cream, and it was absolutely delicious to a person who loves cake and ice cream combinations..
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5 Minute Chocolate Mug Cake
(or just Five-minute Cake)
4 tablespoons (quarter cup) flour
4 tablespoons (quarter cup) sugar
For a slightly larger recipe you can use a third cup of the above ingredients.
2 tablespoons cocoa (use more or less or none at all depending on how chocolaty you may or may not want it to be,)
1 small egg. If using medium or large eggs, increase all other ingredients accordingly.
3 tablespoons milk
3 tablespoons oil (or margarine or butter melted)
3 tablespoons or as many or few chocolate chips or whatever kind you have on hand and prefer. - optional.
For larger recipe, increase the three tablespoons to a quarter cup of each.
A splash of vanilla, use more, or better still, cotton candy flavoring if you want a rich vanilla taste, or don't include it if you want a dark chocolate cake. For a wonderful rich chocolate that's smooth as well as intense, go with the cocoa and use cotton candy flavouring or a generous splash of vanilla.
large coffee mug, or if you prefer a more normal shaped cake, use a small microsafe pan. You may also use an average-size microwave-safe bowl the size of a cereal bowl or slightly larger.
Add dry ingredients to mug, pan or bowl and mix well.
Method:
Beat and add the egg and mix thoroughly.
Pour in oil, milk, and vanilla if using, and mix well.
Add the chocolate/peanut butter/butterscotch/white/mint or whatever kind of chips (if using) and mix again.
Microwave for 3 minutes at 1000 watts. If using the mug, the cake will rise over the top.
Allow to cool a little, and tip out onto a plate if desired.
Top with anything you like or with nothing at all.
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I made it with very little cocoa and a nice big splash of vanilla the first time. The second time, I followed the recipe a little more closely. I always make sure to check it during baking to avoid overcooking. Even if you turn the microwave off after 2 and a half minutes, the cake will continue to cook for a while. It was tasty both times and went very well with ice cream. It might not look like the prettiest cake since it is microwaved after all, but it is surprising how good it really is, and if you chop it up and mash it into ice cream the way I do, it doesn't matter how it looks coming out of the oven, as long as it delivers on taste.
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A bonus recipe not from a chain letter:
To compliment this, Aparna's home-made chocolate. If you're feeling creative, you can probably manage to do this in the microwave as well. It would be a neat topping to spread on the cake before it cools. The recipe is vague with no measurements specified, so just wing it and hope for the best.
My name is Aparna Daniel. I am basically from South India. Presently residing in the United States of America in Washington D.C. My husband is very fond of sweets. I learnt this particular recipe from my mother-in-law who is a great cook.
E-mail : apudan@hotmail.com
Home-made Chocolate
Ingredients
Sugar
Milk powder
Cocoa powder
Butter
Nuts optional
Method :
Take equal quantities of sugar, milk powder and cocoa powder.
Sieve milk powder and cocoa powder together.
Spread butter on a low bottom plate and keep it aside.
In a frying pan, add little water to sugar and heat until it melts.
Add the mixture of milk powder and cocoa powder and mix well.
Add a little amount of butter to the above for flavour.
Once the mixture blends well, remove from heat.
Spread it on the butter coated low bottom plate.
If desired, Add nuts on the spread mixture and let it cool for a while.
Place it in the freezer of the refrigerator until it becomes hard.
This is a very simple recipe and can be prepared in less than half an hour. This can also be stored for a long period of time.
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