Friday, October 12, 2012

'Even Better Chocolate Mug Cake' Redone

When I first made 'Even Better Chocolate Mug Cake' it was very good almost my favorite. But making it was easy but still took a bit longer then I hoped. Stirring and stirring until the cocoa powder and icing sugar mixed in took quite a bit of time and some times made a mess. So I made a redone version where the egg and icing sugar are mixed first then cocoa powder. Also I added baking powder and reduced the cocoa powder. And it works a lot like Quick Personalized Mug Cake where the chocolate chips sink to the bottom unlike my former cake which had the chocolate chips suspended inside cake. The cake has almost as much stability too. So now it's time for the recipe!


One large egg.
1/4 confectioners sugar ( Icing sugar).
1  1/2 TBSPs cocoa powder.
1/4 tsp vanilla or almond extract.
1/4 Baking powder.
Your choice of topping.

Start by breaking an egg into a mug or shaped bowl.
And beat it until smooth. And then take out a spoon full or two of the egg out.
That happened by accident. When I beat the egg some of it spilled. But it made the batter way better, but if you would like to skip this step

Beat in the confectioners sugar

Whisk in the cocoa powder, extract and baking powder.

Now whisk this super well.

Add your toppings. And microwave for 1 to 1 1/2 minutes.

Serve and enjoy!

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