Mmm chocolate. (I don’t like the title because it’s long and dumb but I couldn’t think of a better one.)
Lately I’ve seen a lot of people making cakes in a mug. A cake “baked” in the microwave is not appealing to me. My husband has reported that he does enjoy them, and says there is no better way to get your cake fix solved in a hurry. I’ve never tried one so I’m not sure why I have strong feelings against them. Maybe I’m crazy? (Don’t answer that.)
Anyway, I’d rather take a few extra minutes and throw a little cake in the oven. And while I’m at it, make one for my husband too because desserts for two are always romantic. We enjoyed these beauties the other day in the middle of the afternoon, dressed to the nines in our sweat pants and t-shirts. Who says romance only means getting dressed up with candlelight ambiance?
These miniature chocolate cakes are SO good. They are moist and they have great chocolate flavor. I know that last part might seem shocking but I’ve had chocolate cakes that are basically just brown cakes (aka not much flavor and sort of boring). In fact, I enjoy these chocolate minis so much that I’ve made them before in a cupcake form covered with chocolate hazelnut frosting. So if you don’t have little ramekins then don’t worry, you can make them in cupcake tins.
Since we’re heading into warmer months I thought I’d keep these little cakes on the lighter side and dress them up with whipped cream and fresh berries. My husband actually prefers this topping over frosting. I could go either way depending on my mood, but it is hard to refuse frosting.
Are you into mug cakes? I’d love to know if you have a favorite recipe that maybe I’ve been missing out on. My hatred of them is fickle and I’m willing to try things.
Chocolate Cakes in a Cup for Two Recipe
(Makes 2 servings)
Ingredients:
- 3 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons milk
- 1 tablespoon oil
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees F. Set aside two 6 ounce ramekins.
- In a medium bowl, whisk together the flour, white sugar, unsweetened cocoa powder, baking soda, and salt.
- Add in the milk, oil, and vanilla extract and whisk everything together until just combined.
- Pour the batter evenly into the 2 ramekins.
- Bake them for about 20 minutes, or until a tester inserted comes out clean. (My oven took 20 minutes.)
- Let the miniature cakes cool completely. (Seriously, like with all cakes, please don’t try to do anything to a cake that’s still warm.)
Adapted from: The Comfort of Cooking
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