May 29, 2012

45-second Chocolate Cake

From the kitchen of: Isabel, inspired by Savor Home Blog   Makes: 3-4 cups
Total time:
10 minutes to prep, 45 seconds to cook 

Pinterest was the place where I found my inspiration for today’s post. I saw this amazingly yummy photo of a 60 second chocolate cake and pinned it to my “pretty enough to eat” board. 60 seconds to bake a cake? I was very skeptical at first, but now I am just impressed. The fact I can cook a cake in the microwave and in less than one minute is absurd. How is that even possible? Oh, let me show you.

Gather all the ingredients out of your pantry, mix everything together, pour batter in coffee cups and pop in the microwave. I felt like I was nine again playing with my Easy Bake Oven. This process literally took minutes. By the time I told Jared I was baking a chocolate cake, it was ready. I must say, he was the happiest 29-year-old man that day since I fed him three cups of chocolate cake. Haha. I think, though, a scoop of vanilla ice cream, whipped cream or a simple chocolate sauce, would have put this over the top.

Ingredients:
1/2 cup flour
1/2 cup sugar
1/4 cup unsweetened cocoa power, plus 2 tablespoons
1/4 cup coffee, plus 2 tablespoons
2 eggs
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Top: Scoop of ice cream, whipped cream or chocolate sauce

Directions:
1. Sift the dry ingredients.
Sift together the flour, sugar, cocoa powder, salt and baking powder into a medium-size bowl.

2. Add wet ingredients. In the same bowl, add the coffee, eggs, vegetable oil and vanilla extract. Whisk to combine until you reach a glossy, smooth and thick batter. Next, take a coffee cup (I used an 8-oz cup, which is about half the size of a regular size coffee mug) and pour some batter in the cup filling it about half way.

3. Bake in the microwave. Place one cup in the microwave and cook for 45 seconds. I tested three different times. At 60 seconds, the cake was cooked all the way through and a little on the dry side. Next, I tried 45 seconds, which had more moisture and gooeyness. The third time, I went a little less at 40 seconds and it was too gooey. I was happy with the consistency of the cake at 45 seconds, but you should test your microwave because it could be more or less. Serve immediately with a scoop of vanilla ice cream, whipped cream or chocolate sauce.

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4 Comments

  • i’ll be happy to sample this anytime again :)

    • Isabel

      Oh, I know you would :)

  • Wow!
    My daughter made this last night and it was delicious! And oh, so easy.
    For me, the ease of preparation and the ease of cleanup enhances the whole experience.

    Favorite. Dessert. Ever.

    • Isabel

      Hi, Kathleen! Thanks so much for your sweet comment! I’m so glad your daughter tried the recipe, but more importantly, so happy you said it was the your “Favorite dessert ever.” That’s so great! Thanks so much for visiting PTT :)

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