Here's the scoop on the chocolate cake in a mug. The recipe is at the bottom of this post.
When it was cooking in the microwave, it was twice as tall as this. It sinks back down when the heat is off. It doesn't make a mess in the microwave, either. : )
Here's what it looks like right out of the mug. It rather reminds me of date nut bread that comes in the can. (My mom got that every Christmas.) I ran a knife around the edge to make sure it came out, but I'm not sure it was necessary. It looks a little rough, but not to worry.
For those of you for whom presentation is everything, I cut it in rounds and arranged it around the plate. It would probably be good with cream cheese or peanut butter (or your preferred "goes with chocolate" topping)
5-Minute Chocolate Mug Cake
4 TBSP - Flour
4 TBSP - Sugar
2 TBSP - Baking Cocoa
3 TBSP - Milk
3 TBSP - Oil
3 TBSP - Chocolate Chips (Optional)
Small splash of Vanilla Essence (vanilla extract)
1 Coffee Mug
Add dry ingredients to mug and mix well. Add egg and mix throughly. Pour in milk and oil, mix well. Add chocolate chips (if using) and vanilla essence and mix.
Place mug in microwave and cook for 3-minutes on high. The cake will rise over the top of the mug while cooking.
Allow to cool and tip out onto a plate if desired. Can serve two.
Note: After consideration (and a hint from my eldest), we decided that if you have any EggBeaters on hand use 1/8 of a cup (half of what they consider to be 1 egg) because 1 egg makes it a bit on the heavy side.