Sunday, August 14, 2011

From the Kitchen: Tea Cup Cake


Did you know you can make cake… delicious, moist chocolate cake… in the microwave? You surely can. So go find a small set of hands willing to help you (shouldn’t be hard to find if you phrase it the right way), grab a couple microwave-safe tea cups, mugs or ramekins, and prepare to nuke.


Tea Cup Cakes (makes 2 tea cup cakes or one mug cake)


1/4 cup flour

1/4 cup sugar

2 tbsp cocoa powder

1 egg

3 tbsp milk

2 tbsp oil

1 tsp vanilla


Mix all ingredients in a large microwave-safe measuring cup (or a large mug) with a spoon until well mixed. Don’t be too particular. If you’re making tea cup or ramekin cakes, pour half into each cup/ramekin. Sprinkle with a few chocolate chips, if you like. Microwave each separately for 1-2 minutes, until top stops rising and bubbles burst leaving open holes. If you’re making a mug cake, microwave it on high for 2-3 minutes until done (you might want to put it on a plate in case of overflow!). Serve with ice cream, or mix up a dab of chocolate buttercream (butter, milk, powdered sugar). You can also double the recipe and nuke in a bowl, then split (or tort, if you prefer) the cake and ice in two layers with frosting. Dangerously good. Now you might hate me…


(I had wanted to take a photo of 3 uneaten cakes, but someone got to one before the camera did)


Helen said...

Looks lovely - I want to make them but should the flour be self-raising?

Karen said...

All purpose flour will do the trick :)