K’s Kitchen – 1 Minute Chocolate Cake from Endless Simmer

You’ve probably heard of 1 minute cakes before. Mix it up in a coffee mug, microwave, and voila! Premixed powders are even sold on the market.  I was unconvinced that they work, but considering that I’ll take any reason to bake a chocolate cake, and I don’t have an oven in my temporary apartment, this was a good chance to try it out.

Heavily adapted from The Endless Simmer, shared on Weekly Reads #66 (July 2012).

Note: I didn’t have any cherries or sea salt on hand, so the “Sea Salt Chocolate Cherry Cake” became just a chocolate cake. 

Yield: Serves 1
Prep time: This is definitely not 1 minute. Who can measure cocoa powder, flour, etc in 1 minute?  I’d say around 5 minutes.

– 1 tablespoon + 2 teaspoons cocoa powder
– 3 tablespoons flour
– 1/8 teaspoon salt
– 1 tablespoon + 2 teaspoons sugar (this was too sweet for me. The second time I made this, I reduced it to 1 tablespoon, which was fine for me. If I make this a third time, I may reduce it further)
– 1/4 teaspoon baking powder (the baking powder I used did not react very well. I increased it to 1/2 teaspoon the second time I made this, but you probably would not have to)
– 1 tablespoon vegetable oil
– 3 tablespoons milk
– 1/2 teaspoon vanilla extract

1. Combine the dry ingredients and mix very, very well.
2. Add the liquid ingredients and mix well
3. Spray the coffee mug with non-stick spray (Or, oil it with some vegetable oil poured on a paper towel)
4. Transfer the mix to the mug, and microwave 30-40 seconds (American microwaves must be much stronger than Japanese ones. My cake needed 1 minute)

Was this a fantastic, jaw-dropping cake? Of course not. But it did hit the spot when I wanted something sweet. And because it only filled up half of my coffee mug, it stopped me from overeating.  It is a good recipe to have on hand if you have a sweet tooth!

Hope you enjoyed this recipe!

xoxo, K

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