Need I go on?
Of course these cravings occur on days I have no business entertaining even the thought of tackling such a dessert. Especially now when I have a list a mile long of projects-to-do-before-baby-comes. And I’m not talking fluffy hair bow projects. I’m talking, clean the ceiling fan projects that are so desperate to be done, the inches of dust are beckoning to me and haunting my dreams at night.
In fact, if I calculate correctly, I can complete one project every day and still not finish my to-do list before the baby arrives. And that’s counting on her being two weeks late. I’m having a major lazy pity party while in the back of my mind trying not to succumb to the reality that if I had just kept up on some of these leeetle housekeeping things, I wouldn’t be so overwhelmed now.
Ahem. I digress. My point is – sometimes I want something homemade and chocolatey and divine and decadent but I simply can’t justify the time and effort for a crazy wow-worthy dessert.
Enter this little mug cake. My sister, Em, sent the recipe to me. And I was skeptical. I mean, I just generally don’t mix microwave and baking. Things can get really weird. Fast. But this works. Really works!
A handful of simple ingredients are thrown together in a large mug and microwaved for less than 2 minutes. The result is a dense, moist chocolate cake that will satisfy any craving.
We’ve made this dozens of times since my sis sent me the recipe and my kids seriously think it is the coolest thing in the world that we can have cake on the table in less than 3 minutes. Actually, so do I.
And for those who also cringe at “baking” anything in the microwave – I promise, this is really delicious. BUT (there’s always a but), eat it immediately and err on the side of underbaking it a bit. The texture gets a little weird after sitting for a while. In our house, it doesn’t sit around long at all, if you know what I mean, but there you have the disclaimer anyway.
Note: For a PB variation, try subbing peanut butter for the nutella. If you aren't a fan of either, simply leave it out. Err on the side of under-microwaving slightly and eat it immediately. The texture gets a bit spongy and weird upon sitting.
- 1/4 cup all-purpose flour
- 5 tablespoons sugar
- 2 tablespoons cocoa powder
- 1 egg
- 3 tablespoons vegetable oil
- 2 tablespoons semisweet chocolate chips
- 1 tablespoon nutella
- Dash of vanilla and salt
- Whisk all the ingredients together in a large cocoa or coffee mug until smooth. Microwave the cake on high until puffed, about 2 minutes, watching carefully as microwaves can vary in strength. If desired, drizzle chocolate syrup or hot fudge sauce on top. Scoop cake onto a plate or in a bowl and serve immediately with a scoop of ice cream, if desired, but which I highly recommend.
Recipe Source: sent to me by my sister, Emily, as given to her by her friend, Suzanne N.