20 Second Chocolate Cake
- 1 egg - beaten
- 1/2 tsp vanilla extract (optional)
- 1 tbsp heavy cream
- 2 tbsp cocoa powder
- 2 tablespoons sugar
- 1/4 tsp baking powder
- 1 tsp oil
- Split the oil between two tall mugs with vertical walls, and then use your finger to spread it evenly up the sides, drain any excess oil. The mugs must be very well oiled or the cake will stick when you try and unmold it.
- Add the sugar to a small bowl, and then sift in the coco powder (a tea strainer works great for this). Add the heavy cream, egg and optional vanilla and whisk until there are no lumps. Sprinkle the baking powder on top and quickly mix together.
- Split the batter between the mugs and firmly tap the mugs on a towel-lined countertop to release any large air bubbles. Microwave one cake at a time.
- Since you don’t want to start and stop the microwave a bunch of times, set it for about 30 seconds, and closely watch the cake. It’s done when the cake rises about half-way up to sides of the mug (about 18 seconds in a 1000 watt microwave). The difference between a tender fluffy cake draped in velvety chocolate sauce and a chewy hockey puck is a few seconds, so you'll need to experiment to see what works best for your microwave.
- Because the mug retains heat, it will continue cooking until you unmold it, so have a plate ready and unmold the cake as soon as it comes out of the microwave.