A little silly, and maybe impractical, but I think there’s a place in this world for a great tasting 30 second single cake.
Instant gratification, in the form of a quick single microwave cake, cake-in-a-mug, or cupcake has been flitting around the Internets and Pinterest for a while now. I thought it was a cute idea, but kind of silly and definitely not something that would be worthwhile from a taste point of view. Baking is an exacting science that involves the right equipment, and lots of time and patience. You just don’t think of cake and a microwave in the same sentence. Boy was I wrong.
Not only was this little cake as easy and quick to make as advertised—it was incredibly delicious. I have never eaten cake with this kind of texture. Maybe it’s a hybrid cake/pudding/souffle, maybe it’s some kind of futuristic category of deliciousness, but let me tell you it’s WONDERFUL.
It’s not lumpy, or unevenly cooked, no dry spots, just pure smooth dark chocolate. Even after the cake cools down it still has the same impossibly light texture. A layer of frosting just puts it over the top. Whipped cream, ice cream, caramel or hot fudge sauce would do the same job.
The first time I tried this recipe, I put all the batter in one silicone cupcake wrapper.
So I tried again, and divided the batter into two cups. Perfection. You could also use a medium sized mug, or any microwave safe container, such as little glass prep bowls, ramekins, even a small drinking glass. But be aware that with the microwave you’ll never get a domed top like you do in the oven. I don’t know the science of why that is, but it just is. No matter, though, the taste is amazing, dome or no dome.
There are lots of examples of recipes online, I adapted one from Chocolate Covered Katie. None of them are very visually appealing, especially when they try to turn them out of the containers for display. You need to embrace the ugliness factor, and you’ll be rewarded with a surprisingly wonderful little cake. I plan to work on this concept and come up with some of my own variations this fall.
FYI, I ate the first cupcake right away, and left the second one out on the counter overnight. ‘In the interest of the blog’ I checked it out, and it was every bit as good the next day. Just thought you’d want to know.
Have a great Monday!
- 1 Tbsp plus 2 tsp cocoa powder
- 3 Tbsp flour
- pinch of salt
- 1 Tbsp plus 2 tsp sugar
- 1/4 tsp baking powder
- 3 tsp vegetable oil
- 3 Tbsp milk, cream, or half and half
- a few drops of pure vanilla extract
- 4 Tbsp confectioner's sugar
- 2 Tbsp milk or cream
- a drop of vanilla extract
- (1 Tbsp cocoa powder will make it chocolate)
- Combine the dry ingredients in a little mixing bowl. Be sure to combine well, you don't want to bite into a lump of baking powder.
- Add the wet ingredients to the dry, and stir to blend well. Put the batter in a two standard silicone cupcake containers or small ramekins. You can grease the ramekins if you want to turn the cake out after baking. I just leave it in and eat with a spoon.
- Microwave on regular power for 30 seconds. I watch it carefully, if it looks like it's going to overflow, I stop the microwave and then start again. Mine took just 30 seconds exactly. I 'baked' mine one at a time.
- Mix the glaze ingredients together in a small glass. Add a little more sugar or milk to get the right consistency.
- Frost the cupcakes and enjoy.