I was craving for some chocolate cake for the past 3 days. So I’ve been looking for some super easy and quick to make recipes online. Over the past 2 days I’ve tried two such recipes and am sharing them here. With a 9 month old brat who demands all my time, “easy” has to be an important factor when it comes to home cooking. So here you go:
Impeccable Recipe #1: The super quick “Chocolate Mug Cake”
- Get a fairly big mug (make sure it is microwavable)
- Melt 2 tblsp butter in the microwave /olive oil/vegetable oil/ melted margarine (I used 1 tlsp olive oil nd 1 tblsp vegetable oil cuz I dint have butter at home)
- Add 2 tblsp water
- Add a dash of salt and mix well with a fork
- Add 1/2 tsp vanilla extract
- Add an egg and beat well
- Add 4 tbls sugar and stir (I used brown sugar)
- Add 4 tblsp cake flour/all-purpose flour and mix well until the batter is smooth
- Microwave WITHOUT CLOSING for 2 minutes
Voila! Yummy chocolate cake in a mug is ready to dig in! You can top it with nutella or melted peanut butter when still warm or add chocolate chips in to the batter before cooking for a different texture. All these work well and I’ve just made myself some more mug cake with peanut butter and choc chunks.
Now for the next recipe
Impeccable Recipe #2: “Chocolate Muffins/Baked Chocolate Doughnuts”
I followed a doughnut recipe, tweaked it as usual to fit to availability of ingredients and baked it in a muffin tin so I’d say this recipe works well for both donuts and muffins depending on the pan you will be using. However they require a sweet topping to add the extra kick as they are not very sweet on their own unless you are on a diet 😉
- 2 tbls Cocoa powder I used Motha
- 130 grm all-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking Soda
- 80 grams Sugar
- 1/2 tsp freshly ground nutmeg (opt)*
- 1/2 tsp Salt
- 2 tblsp unsalted butter / margarine or coconut oil (I used vegetable oil)
- 1/4 cup Yogurt
- 1/4 cup Buttermilk*
- 1 tsp vanilla extract
- 1 large egg
*The nutmeg is for the donuts to have the bakery doughnuts smell and it is entirely optional and I chose not to add nutmeg.
**We don’t find buttermilk in Srilanka very easily so what i did was instead of using 1/4 cup yogurt and 1/4 cup butter milk i added 1 Anchor Yogurt cup (the regular one serving size cup) on to 1/2 cup water and beat it with a fork until no lumps and used that. 🙂 It worked really well!
- Preheat the oven at 177C and grease a muffin tin or doughnut pan whichever you are using
- Mix all the dry ingredients in a bowl (1 to 7)
- Add butter to the flour mixture and rub it in with your fingers until it becomes coarse crumbs.
- Whisk together the wet ingredients in another bowl (9 to 12)
- Pour the wet mixture in to the dry mixture and combine (not beat or over mix; over mixing will make them rubbery and not as soft and moist)
- Fill each cup 1/2 to 3/4 full of a Doughnut baking pan or a muffin tin and bake for 6 to 10 minutes (until they spring back when touched). I used my 6 muffins on a tray muffin tin and baked for exactly 10 minutes at 177C/350F. For conversions click here.
- Let them cool over a wire rack while you make your glaze
For the Glaze:
Mix 5 to 6 tblsp of icing sugar with 1/4 tsp at a time of fresh milk. Make it nice and not very thin, just enough to coat the muffin tops. The consistency is entirely your call. I sometimes like it thick and not too runny. 🙂 You might want to dust some icing sugar over half your batch (cool them completely before doing so) if you like the variety or pour some chocolate ganache.
Next time I make them, I promise to take a decent pic of my yummies. This one was taken with my tab and I don’t like the quality one bit! Trust me the taste is not like what it looks in this pic, haha! 🙂
B/w I wonder what my favorite tea-cup is doing in that picture! Could I be a better critique of my own?! 😛 B4 U Say it! 😉