Somebody has been pestering me to bake a French chocolate cake for a bit of time now. I have been meaning to but I’m not in a baking mood. However, I promised that person that I will try something easier as a prelude to that rich, chocolate cake.
I am positive that almost everyone has received a copy of the chocolate cup cake that is baked in the microwave. It has been going around for years! Not being a chocoholic (and I won’t apologise for that), I never got the motivation to try it – until now.
No scheduled meeting and the rain making me too lazy to read, I thought of tinkering in the kitchen. Why not the chocolate cake? After all, it’s only a double serving. If I won’t like it, it won’t take a day or two to finish. And if I do like it, it will be easy to replicate! And so I checked the different versions of the recipe and decided on this one from the BBC. I decided on a few revisions though.
4 tbsp cake flour
4 tbsp muscovado sugar
3 tbsp cocoa powder
3 tbsp evaporated milk
3 tbsp butter, softened
1 tsp vanilla extract
- Put flour, sugar and cocoa powder into the cup (mug or ramekin) and mix very well until there are no more lumps.
- Beat egg in another cup then add milk and butter.
- Combine the wet with the dry ingredients and mix thoroughly until totally blended.
The cake should rise to 2/3 its pre-baked size. Take out of the microwave, cool and serve on a plate.
- Not having any leavener, this indeed resembles a gateau more than a sponge cake, being dense and creamy.
- I used muscovado sugar and it makes for a not-too-sweet cake. It’s perfect for me but might not be for most.
- Adding 3 tbsp of cocoa powder might be too much for others while my preference is for dark chocolate.
- 1 tsp of vanilla extract combined with 3 tbsp of cocoa powder made the cake almost have a liqueur-like flavour.