This is, in fact, one of the best mug cakes I've tried. The original recipe was posted yesterday, and I've tried it before, but I didn't like it, so this is my changed version.
Don't get me wrong, I'm not saying mine's the best -- the way I had it (the way my sister made it), it was the best, but when I followed the recipe I just didn't like it, so I changed it a little bit to make it more moist and flavorful.
Hopefully I changed it for the better, but give it a try, see how you like it.
Serves: 1
Time: 1 min, max
Ingredients
- 1 T & 1/2 tsp dark brown sugar
- 1 T flour
- 1 T cocoa powder
- 1 T oil
- 1 T cream
- 1 T water
- 1 pinch salt
- 1 T semi-sweet chocolate chips
mix
in that order, excluding the chocolate chips.
First put in the dark brown sugar, flour, and cocoa
powder. Stir. For an additional zing, I put in 2-4 tsp instant coffee
which adds a nice background flavor, cutting the richness in half a
little bit. Then put in oil and cream, stir. After that, water to act as a sort
of cleaner by washing out the oil and cream. Dump it into the mug.
You can add the salt any time you want since you're just going to use
your fingers for the pinch, but you should definitely do a hefty, generous pinch because it's delicious with a little bit of salt to give it some bite -- I don't normally like salt in sweet things, but this takes the cake!
The great thing about this recipe is that it only takes one tablespoon
measure if you add the ingredients in that order, according to my
directions. But you do what you want. No skin off my nose.
Then onto
the decor. The decor has nothing to do with the taste, really, so don't
bother about how it might taste or how it might mess up the flavor. It's
fine. But for looks, if you want, you can add one dash of cream on the
top, then with the tip of your spoon, gently stir it in. Then sprinkle
on some light brown sugar to give it a sort of crunchy top layer. If you
want that top layer, you're going to need to add a lot of brown sugar.
Don't give it a light touch, give it a heavy punch. Sprinkle it on so
that you can see the mix underneath, but there's a lot on top. Don't
worry about it, some of it will sink in, some with get hard, some will
get soft, melty, and dark. Don't worry, it doesn't matter. Just do what
you want, play by ear.
Now,
if you don't like that decor procedure, or you don't want to do
anything with cream, don't. Just put on the brown sugar (or don't, it
doesn't matter), and then get some chocolate chips and dump them on. But
dump gently so that they don't sink into the mix below. They're going
to in the microwave but don't dump because then they're really
going to. Or, that's my theory. It probably doesn't really matter so go
ahead and dump hard. But do it like the brown sugar -- play by ear, yes,
but also put on a lot. You want a lot of chocolate because mmm,
chocolate! Yummy in my tummy!
Or,
you can just leave off the decorations. It doesn't matter what it looks
like because it's all going to end up in your stomach anyway.
(but I do have to add that it gives some richness and flavor to the mug cake, just saying)
Also, I find that the cream doesn't really do anything to the looks when you put the chocolate chips on (the chocolate chips melt on top of the cream, covering it and the brown sugar, both) so if you want the crunchiness of the brown sugar and the decor of the cream, put them on after you put the chocolate chips on.
What I find helps is to put the chocolate chips on, microwave for 15 seconds, take out, put cream and brown sugar on, pop it back in for the remaining 15 seconds. Unless you do yours for a minute, and then 30 seconds, take out, 30 seconds again.
Or you can put the cream on before you melt the chocolate chips, and then the brown sugar, you know. Whatever tickles your sister.
Or you can just skip both entirely.
But I'd advise you do add chocolate chips to your mug cake because that makes it all the better!
Anyway, back to your mug cake.
Your
mixture should -- by now -- be pretty smooth and liquid-y. If it's
doughy, you might want to add more cream. But if you don't want cream,
water. If not water, not oil either. Just leave it and move on.
Put
the mug in the microwave, microwave on high (it really doesn't matter,
but I think mine is automatically set to high. If you don't know, it
doesn't matter. Really, if you're that worried, why do you cook at all?
Cooking is basically playing a game you don't really understand. You
have to take some chances sometimes because if you don't, it's not fun.
Besides, it's just a dumb mug cake, it's not like it's important or it's
a meal but if it is, take a lot of precaution because meals are very
important! Haha, just kidding). Since you probably forgot what I was
saying before the parenthesis, I will go ahead and say it again.
Microwave on high for 30 seconds.
It
should have some liquid-y dough around the edges That's perfectly fine.
It's more of a syrup and the drier dough will taste better (if there is
any dry dough) with the syrup-y stuff, as long as you eat them both
together.
But, whatever floats your boat or boats your float!
This time, you should find that the cake is a much wetter, moist cake than the one that I posted earlier.
