Devil in me: Chocolate Cravings, chocolate cravings! Gimme something with chocolate in it, quick. Else, i’ll have an attack of hypo-chocomia (akin to hypo-glycemia)!!
Angel in me: Noooooo, don’t you dare.
Devil in me: Isn’t it a special occasion anyway? There’s nothing wrong in celebrating. Anniversaries come just once a year.
Angel in me: Oh, shut up. That’s what you say every time. You pick on some occasion or the other, or you say it’s been a long time since you had something with chocolate in it. NO, I am NOT giving in. Don’t forget your promise to eat healthy this year.
Devil in me: Fine, so don’t bake a big cake and pig on it for the next one week. Make a small one to celebrate the occasion, have a bite and forget all about it. Is that too much to ask huh?
Angel in me: Small cake? Small ‘chocolate’ cake? Bah, I don’t know. I’ve never really made a ‘small cake’ and a ‘chocolate’ one at that. Don’t give me ideas now.
Devil in me: Bake that 2 minute Chocolate mug cake you put together. It will churn out just one mug-cake each, for you and him. It’s just purrrrrrrrrrrrfect!
Angel in me (finally conceding defeat): Alright, alright, but only because it is Anniversary time. Lets find my recipe notes and surprise the mister at midnight!
Devil in me: Phew, finally! Yayyyyyyy, let’s do it!! 😀
Angel in me: You gotta double your walk tomorrow, only then I’ll get down to making this. Promise me…right NOW!
Devil in me: Yeah, whatever!
Angel in me: PROMISE ME!
Devil in me: OK, I promise, I promise! Now let’s get cracking on these, or we’ll ruin the plan.
These were the battles I had going on in my mind before I had even contrived to make us these 2-minute Chocolate Mug Cakes for our Wedding Anniversary yesterday. So what do you do when you want to eat cake like ‘NOW’?? Like really really Right NOW!! And yet, you don’t have the time, or the patience, (or the need) to bake a big chocolate cake and then feel all guilty about it for the next one week and sulk in remorse. I’ll tell you what you could do to fulfill those cravings! (Yeah, my shiny, red, devil’s horns are glowing their brightest ever). I put this together sometime back but never really had had a chance to make it after the trial run, and was it perfect for me now or what? The serving size is just about the size of a slice of cake, so there is no chance of overeating! So I decided to bake this, surprise the mister for our anniversary, and still not go on a guilt-trip, all at once. Now how many cakes actually let you do that? 😉
For the first time, I decided to work with an egg-replacer I’ve heard so much about – Flax seed. Though I use flax seed in my cooking daily, I’d never used it in my baking earlier. Well, there’s always a first time for everything, isn’t there?
Don’t the mug cakes look all smug and cute?
- All purpose flour – 1/4 cup (or 4 tbsps)
- Brown Sugar – 1/4 cup (or 4 tbsps), firmly packed. Note: You could add 1-2 tbsps more to suit your taste (If you don’t have brown sugar or if procuring it is tough, just go ahead and use the normal, white sugar).
- Cocoa powder – 2 tbsps
- Baking powder – 1 tsp
- Flax seed powder – 1 tsp mixed in 1/4 cup warm water (substituting 1 egg)
- Milk – 3 tbsps (replace with equal amount of water if you want to make a Vegan version)
- Oil – 3 tbsps (I used Rice Bran, the next best to Olive Oil)
- Vanilla extract – 1 tsp
- Salt – a pinch
- Chocolate Chips (optional) – 3 tbsps ( I dint add any, chose to frost my mug cakes)
- In a bowl, mix together the flour, brown sugar, cocoa powder, baking powder and salt.
- Add the milk, oil and vanilla extract
- Add the flax seed powder mixed in warm water .
- Whisk well to form a smooth batter. (I just worked with my spatula).
- Pour equal quantities into 2 microwave safe mugs.
- Microwave one mug at a time on high power, for one and a half (1.5) minutes. (My microwave sets to 900W at high power. Please check yours and increase/decrease the time by 30-60 seconds, or as required). There is no need for baking in the convection mode! (If you’re one of those who couldn’t bake all this time cos you din’t have a convection MW or oven, you are gonna give one big whopping cheer when you read this!!).
- Check and give it another 30 seconds only if needed. It should be cooked, but the middle should be gooey. So don’t overcook since it continues to cook during standing/cooling time.
- Top both mugs with equal amounts of chocolate chips at this stage (during standing time) and keep covered. The chips will melt into a nice, gooey molten liquid on the top of the cake. I would suggest doing this rather than stirring in the chips before cooking. If you stir them in before cooking, the chips would all either sink to the bottom or melt and fuse with the cake…what’s the use if you cannot see and experience the sin, when you are sinning? 😉
- Allow the mug cakes to cool and serve with some fresh cream/ice cream, or better yet, just dig in!! 😀 😛
Oh, and did I mention…all in all, to whip up the batter and bake the cake, it takes just 5 minutes tops. Give it another 5 minutes to cool if you’re using any topping, else just dig-in!!
Here are some more topping variants I tried – with silver mint balls and coloured sugar balls; with frosting topped with chocolate vermicelli; with butterscotch chips; with frosting topped with coloured sugar balls (in the same order).