Coffee Cup Chocolate Cake

My waistline is in serious trouble. Not that I have much of a waistline already, but what little of it is left is in danger now that I’ve discovered it is possible to make chocolate cake in five minutes! No late night (afternoon, morning or evening) chocolate craving will ever be ignored again. Oh dear. Willpower, where are you?

This coffee cup chocolate cake is so easy. Just mix it up in the cup and microwave for three minutes. Instant dessert! I can see kids having a blast with this recipe, especially watching the cake rise two to three inches over the top of the cup as it bakes. (Don’t worry. Surprisingly it doesn’t spill over and it shrinks back into the cup the minute the microwave stops.) In our household, I can see myself heading to the microwave anytime life requires a chocolate fix.

The texture is less cake and more a cross between a steamed pudding and a brownie. I added chocolate chips, but you can add just about any additional flavor you enjoy, such as nuts, dried cherries, candies, etc. Icing, powdered sugar, whipped cream or ice cream would make a nice topping. The cake can be turned out onto a plate to serve, but I enjoyed it straight out of the cup.

Coffee Cup Chocolate Cake

Serves 1

4 tablespoons flour

4 tablespoons sugar
2 tablespoons unsweetened cocoa
1 egg, whisked
3 tablespoons milk
3 tablespoons canola oil
3 tablespoons chocolate chips
A splash of vanilla
Nuts, dried fruit, candies, etc (optional)
 
Place dried ingredients into a coffee cup and mix with a fork. Add the whisked egg and combine well. Stir in the milk and oil until well combined. Add the chocolate chips, vanilla, and whatever additions you desire.

Microwave for 3 minutes in a 1,000-watt microwave (4 minutes in a 700 watt microwave.) The cake will puff up in the mug while it bakes, but will deflate when oven turns off. Top with icing or confectioner’s sugar, if desired. Turn out onto a plate to serve, or enjoy straight from the cup.