I’ve been experimenting with recipes for these yummy, single serving cakes for the last few weeks, and finally came up with a winner. The first few I tried came out with a rubbery texture, which you definitely don’t want in a cake! So after doing some online research, I found out it has to do with the egg called for in most of the recipes for these cute desserts. Most of them call for a whole egg. Seriously, that’s way to much for these mini cakes. You usually use 1 egg for a large cake, how in the world would it work in a little one like this? It doesn’t, so I just left it out and it came out perfect. Soft and moist with the perfect texture. Be forewarned though, these babies are decadent and rich, but totally delicious.
4 tablespoons all-purpose flour
2 teaspoons of sugar
1 tablespoon + 1 teaspoon unsweetened cocoa powder
1/2 teaspoon baking powder
4 tablespoons milk
2 tablespoon butter, melted
In an 8 oz mug combine the flour, sugar, cocoa powder, baking powder and salt, stirring with a small whisk or fork until thourghly combined.
Stir in the milk and butter until smooth. Scraping the edges and bottom of the cup so you get the dry ingredients completely incorparated.
Place mug in the microwave and cook on high for 2 minutes. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook it or it will be to dry. It should still be slightly moist around the edges and will continue to cook as it sets.
Serve with a dollop of whipped cream and enjoy.
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