Honestly, I had doubts. But they’re all gone.
I don’t like microwave ovens, but now we have one that comes with the flat. So this is a great time to try some recipes that call for it.
I looked at some recipes online to see the main point of mug cakes, looked in my cupboard to see what I have, and baked a cake.
And it’s really nice. And easy. And this is something you can really bake in 5 minutes, that include preparation, baking and cooling. Just think about it – this recipe is for a bigger mug, that means, that in an office, for example, during the coffee break, you can take 2 or 3 coffee cups, divide this amount of mixture in them and bake for your colleagues, and you have your necessary sugar intake to keep on going until lunch. This one portion is quite a big one.
Also, this is something you can vary as you wish. The recipes I saw put raisins, chocolate chips, vanilla, or sugar sprinkles in them. I chose what I have at the moment – semi-sweet and white chocolate chips.
What is important is to watch your cake as it cooks. Take a larger mug so that it doesn’t overflow, and when you see that it rises and almost pours over, you must wait a tiny bit and it’s ready. It must be set on the top.
I’m sure there are plenty of varieties you can try, but believe this baker, who doesn’t eat a lot of cakes, only bakes them, that this is good.
Mug cake for one
4 tbsp of flour
1/8 tsp of baking powder (or take 4 Tbsp of self-raising flour)
3 tbsp of caster sugar
2 tbsp of cocoa powder
3 tbsp of milk
3 tbsp of any oil you like
1 tbsp of white chocolate chips
1 tbsp of semi-sweet chocolate chips
Take the flour, baking powder, sugar and cocoa powder and mix it well in your mug. Add the egg and mix it.
Add the egg, milk and oil and mix until you have a smooth consistency.
Place it in the middle of the microwave oven and cook for 1 1/2 – 2 minutes. Watch it closely – it should rise and be firm on the top when you touch it.