by Gayle Towell
Anyone who has ever tried a mug cake recipe has probably experienced initial excitement at the possibility of a tasty, personal-size cake treat made so quickly and easily, followed by the disappointment when, upon biting into the concoction, it was like eating a rubbery chocolate omelet.
Surely there must be a better way, so I set out to make my own recipe for mug cake. I did away with egg entirely because that seemed to be the downfall of most recipes. The proportion of egg in the batter was often unnaturally high, and microwaved egg turns into, well, microwaved egg.
What I discovered was that the cake didn’t need egg to hold together or become cake-like. In fact, if anything, it becomes more cake-like sans the egg. I experimented with different ratios of various ingredients and settled on the following. The result is a sweet, fudgy cake that actually tastes like something you would want to eat and won’t leave you only pretending to satisfy your craving by shoving cake omelet into your sad, sad face.
Chocolate Mug Cake That Actually Tastes Good
¼ cup flour
¼ cup sugar
2 Tbsp cocoa
1 Tbsp oil
¼ tsp baking powder
¼ cu + 2Tbsp milk
2. Microwave for about 2:00 min.
3. To eat: Loudly complain about how gross it is so no one will ask for a bite. If you have kids, tell them it’s made of coffee or alcohol or some other thing they know they’re never allowed. This recipe does not yield enough to share.