Cooking Experiment: Chocolate Mug Cake
Aug. 25th, 2013 11:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsHaving had a bit of a yen for chocolate cake (I blame Hate Plus) I decided to make a chocolate mug cake! I used this recipe but I had to make substitutions due to not having any egg on hand.
I used whole wheat flour in place of the regular flour, and for the 3 tablespoons of milk, I used 3 tablespoons of applesauce, plus 1.5 tablespoons additional of egg beaters. I also used orange and lemon zest instead of the vanilla extract. I used Ghirardelli chocolate mocha cocoa for the basic cocoa. This all resulted in a cake that tastes not very sweet, despite being almost half sugar, and definitely dark chocolatey. I couldn't taste the applesauce in the end result.
Here's the mug cake in the microwave! It made me quite nervous that the cake was trying to climb up the sides of the ramekin. Fortunately it never actually made it to slopping out into the paper plate I'd put in as a safety against just that sort of thing.
After examining the cake when it was done, I decided it needed a bit more cooking. I'd suggest just turning it upside down into the paper plate and cooking it another 30-45 seconds inverted, but your mileage may vary -- it depends on your microwave.
I then turned it right side up again, and reached for the powdered sugar...
Oh wait, I don't have any powdered sugar-- no call for that in my kitchen. I sprinkled on some cinnamon sugar instead, and cut it down the middle to make sure it was thoroughly cooked!
Cake is ready!
I wrapped up half and put away for later, then nommed the other half. Pretty decent, I think! I'd probably get faster with practice, but I'm not sure it's a good idea for me to have cake every day.
I used whole wheat flour in place of the regular flour, and for the 3 tablespoons of milk, I used 3 tablespoons of applesauce, plus 1.5 tablespoons additional of egg beaters. I also used orange and lemon zest instead of the vanilla extract. I used Ghirardelli chocolate mocha cocoa for the basic cocoa. This all resulted in a cake that tastes not very sweet, despite being almost half sugar, and definitely dark chocolatey. I couldn't taste the applesauce in the end result.
Here's the mug cake in the microwave! It made me quite nervous that the cake was trying to climb up the sides of the ramekin. Fortunately it never actually made it to slopping out into the paper plate I'd put in as a safety against just that sort of thing.
After examining the cake when it was done, I decided it needed a bit more cooking. I'd suggest just turning it upside down into the paper plate and cooking it another 30-45 seconds inverted, but your mileage may vary -- it depends on your microwave.
I then turned it right side up again, and reached for the powdered sugar...
Oh wait, I don't have any powdered sugar-- no call for that in my kitchen. I sprinkled on some cinnamon sugar instead, and cut it down the middle to make sure it was thoroughly cooked!
Cake is ready!
I wrapped up half and put away for later, then nommed the other half. Pretty decent, I think! I'd probably get faster with practice, but I'm not sure it's a good idea for me to have cake every day.
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Date: 2013-08-26 12:37 am (UTC)no subject
Date: 2013-08-27 01:11 am (UTC)no subject
Date: 2013-08-26 03:11 am (UTC)no subject
Date: 2013-08-27 01:11 am (UTC)no subject
Date: 2013-08-27 01:20 am (UTC)I like eating my mugcakes still warm and undercooked, so they're half-baked and half warm gooey chocolatey goodness. :9
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Date: 2013-08-27 01:22 am (UTC)Did I mention I got a hazelnut cream KitKat (http://www.candyblog.net/blog/item/kitkat_hazelnut_cream) last week as well?
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Date: 2013-08-27 01:26 am (UTC)