After a long, busy weekend of meeting with friends I haven't seen in forever, a reunion with more people I haven't seen in a longer forever, volunteer work where I got lost in translation and a sea of Spanish men and women (filled with lively Spanish music and South American wine) plus a late Father's Day celebration, a massage was very much appreciated. And cake. Good, simple, chocolate cake. Microwaved.
A friend asked me for the measurements if she were to make the mug cake with a chocolate bar instead of Milo powder. It's pretty much the same, with some adjustments to the butter and sugar. I had some leftover baking chocolate which I found too sweet to use with cookies so I opted to use it for the cake. The sweeter your chocolate is, the less sugar you put.
One Minute Chocolate Cake
1 tbsp butter
2 tbsp broken chocolate
1 small egg
1/2 tbsp sugar
2 tbsp flour
1. Melt your chocolate and butter in your mug for 30 seconds.
2. Stir them together until creamy. If your chocolate ends up being coarse or rough, add a little more butter to smooth it out.
3. Add in the egg and stir until it comes together.
4. Add in the salt, sugar and flour and stir. Always try to minimize lumps, but remember to stir gently so the cake doesn't get too dense and dry.
5. Pop in the microwave at high for 1 minute until it rises.
The mug is going to be really hot, so be careful when taking it out.
Eat with a burning passion for chocolate. You can also add whipped cream on top if you're not counting calories.
Compared to the Milo one, this was a lot denser, giving it a bread-y, muffin-y texture. If you leave it for a while to cool, you can eventually invert the mug and the cake will be loose enough to be removed from the mug and stand on its own. Sometimes I hate myself for making these at so late an hour, and then I take a bite and I love myself again for knowing how to do this. A perfect way to end the day. Good night, sweethearts!