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Cakes

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Chocolate Microwave Mug Cake. Calling all Chocoholics! I will stop at nothing to bring you a fix! Last month I received an email "forward" from my brother-in-law with a recipe for a 5 Minute Chocolate Microwave Mug Cake. My first reaction as a long time baker was suspicious, but the concept was intriguing. The recipe kept buzzing around my head and I thought, what the heck, I'll just try it.

My suspicion came back and I wanted opinions first, so I "googled" it. I also don't like food to be cloyingly sweet, so I have a light hand with the sugar. 1-2-3 Chocolate Microwave Mug Cake 3 tablespoons unsweetened cocoa2-3 tablespoons sugar (according to desired sweetness)1 tablespoon flour3 tablespoons milk3 tablespoons vegetable oil, such as canola3 tablespoons egg white or plain Egg Whites in a carton1/4 teaspoon vanillaoptional:1 teaspoon chocolate chips *As a variation, substitute almond extract for the vanilla.Also, you can change the chocolate chips to any flavor chips you'd like.

Add milk, oil, egg white and vanilla. Rainbow Cake. For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees.

Rainbow Cake

Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes. 90-Second Nutella Chocolate Cake. Earlier in the week, I promised I was going to bake a cake for my blog.

90-Second Nutella Chocolate Cake

I lied. While I did make a cake, I certainly didn’t bake it. I microwaved it! When I posted my one minute peanut butter cake last month, I got a huge response! And a lot of those responses were, “Well, that’s great! I took a little bit of flack last time for not including a warning about raw eggs (someone even asked if I was trying to kill people, sheesh).

So now that that’s out-of-the-way, let’s talk about this cake! Do as I say, not as I show. 90 Second Nutella Chocolate Cake Remember that microwave power varies drastically. Serves 1-2 Print this recipe Ingredients: 1 tablespoon Nutella1 egg, beaten1 heaping tablespoon flour1/2 teaspoon baking powder1 teaspoon cocoa powder1 tablespoon brown sugar Directions: Whisk together all ingredients in a bowl until well combined.Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.Microwave on 70% power for 30 seconds.