Microwave Chocolate Cake
This single-serving chocolate cake goes from bowl to table in about five minutes, using one mug and a microwave. The batter relies on cocoa rather than melted chocolate, so the flavor stays deep and the pantry list stays short. Soybean or sunflower oil keeps the crumb moist without adding a competing taste. Stir in chocolate chips for pockets of melted chocolate, or add a little cinnamon for warmth.
Instructions
Put the sugar, flour and cocoa in a small bowl or a large mug and stir until no streaks of any one ingredient remain.
Crack in the egg and beat it into the dry mixture until the batter is smooth.
Pour in the milk and the oil, then mix well so the batter looks even and glossy.
Stir in the vanilla and the chocolate chips if you are using them.
If you are baking in a mug, leave the batter there. Otherwise, pour it into two greased 9-inch round baking pans.
Microwave on high for 3 minutes, or until the cake stops rising.
Let the cake cool a little. Eat it from the mug, or tip it out onto a plate.
Make it personal.
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