This recipe comes together quickly and easily and is baked in your microwave oven. It is meant to be eaten while it is still warm; it will become tough and dry if allowed to cool completely. I bake the cake in a large coffee mug and eat it right out of the mug. It is delicious by itself and even better topped with whipped cream or frosting.
Ingredients for One Chocolate Mini Cake
4 tablespoons of all-purpose flour (cake flour can be used if you have it)
3 tablespoons of dutch processed cocoa
1/4 teaspoon of baking powder
1 large egg
3 tablespoons of whole milk
3 tablespoons of extra virgin olive oil
1/2 teaspoon of pure vanilla extract
2 tablespoons of dark chocolate mini chips (or roughly chop regular sized dark chocolate chips)
Directions
Combine the all-purpose or cake flour, cocoa powder and baking soda in a small mixing bowl. Mix together with a fork until well combined. In a separate bowl, combine the egg, whole milk, extra virgin olive oil and vanilla. Whisk together until well combined. Add to the dry ingredients and mix until barely combined. Over mixing will result in a tough cake, so stop as soon as it comes together. Add the dark chocolate chips to the batter and gently mix them in.
Place the batter into a large, microwave safe coffee mug. You do not need to grease the mug if you intend to eat the cake right out of the mug. You will, however, need to grease the mug before adding the batter if you plan on transferring the cake to a serving plate before eating it.
Cook the chocolate cake at full power for 3 minutes in a 1000 watt microwave. You will need to adjust the time accordingly if your microwave oven has more or less watts. The cake will puff up quite a bit while cooking then it will settle back down after it is done, this is normal. Let the cake cool slightly before enjoying.
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