friend...naturally I had to try it.
Now here's some of the things about this recipe that I played with:
1) First try - since I live at an elevation of 3,500 cooking this cake
for 3 minutes made it rubbery. I also didn't have the chocolate
chips....and I tossed it
2) Second try - I cut it back to 2 minutes and 30 seconds...still not
good enough to call a success....I added shaved chocolate hoping for
moisture....and tossed it.
3) Third try - I mixed the ingredients in a bowl....then used a ramkin
instead....put 1/2 the mixture in the bottom...then a dollup of hot
fudge...followed by the remainder of the mix...and cooked for 2
minutes and 15 seconds....this worked wonderful!
I also tried this in a mug...if you decide to use a mug...use a wider
mug as opposed to a taller mug..and yes...it definitely rises over the
top....but don't worry, it won't dribble over the top.
*So keep your elevation in mind in case this doesn't work the first
5-Minute Chocolate Mug Cake
1 LARGE (microwave safe) coffee mug
4 T flour (plain, NOT self-rising)
4 T sugar
2 T baking cocoa
3 T milk
3 T oil
3 T chocolate chips (Optional)
Splash of vanilla
Add dry ingredients to the mug and mix well. Add the egg and mix
thoroughly. Pour in the milk and oil - mix well. Add the chocolate
chips (if using) and vanilla and mix again. Put your mug in the
microwave and cook for 3 minutes at 1000 watts. The cake will rise
over the top of the mug, but don't be alarmed!
Allow to cool a little and tip out onto a plate if desired. EAT!!
(can serve 2 if you want to share