Friday, January 17, 2014

Microwave 2 Layer Chocolate Cake!

It's true!  I took a microwave mug brownie recipe (found here) and made a few changes to turn it into a delicious 2 layer 5 minute chocolate brownie/cake!  So what does that make it?  A Brake?  A Cownie?  I'll tell you what that makes it... DELICIOUS!  

I mean who doesn't need this recipe?  Ever forget someone's birthday?  Is company coming over at the last minute?  Did your kid bring home an unexpected A on a test?  Found out you're pregnant?  MAKE THIS CAKE!  Not that you really need a special reason though, right? ;-)

Here's what you'll need (recipe below)

You'll need two bowls.  You mix all the ingredients into each bowl, and cook it right in the bowl as well.  You can build the bowls at the same time, but be sure to microwave separately.

1.Microwave the brown sugar and butter on high for 45 seconds, then mix well with a fork.
2. Mix in egg and vanilla.
3.Stir in cocoa powder.

4. Add flour, baking powder, and salt.  Mix very well.  Seriously, whip it good, scrape the sides and do it again until it's smooth.  Like this:

5. Add the chocolate chips and slightly stir them in.
6. Now you microwave it.  You have to put the microwave on 50% power and be sure not to overcook it.  The top will still look a little wet, but just poke the middle slightly with a fork.  If the fork meets resistance, it's done.  If not, microwave a little longer.  A fork or toothpick inserted in the center will not come out clean.

7. If you're going to frost it, let it cool right in the bowl.  If you're going to eat it warm or glaze it, you can loosen the sides with a butter knife and turn it out on a plate right now.  I let mine cool so I could put (homemade) frosting on it.

It looks gooey, doesn't it?  YUM!  It's not because it's undercooked at all, those are the added chocolate chips (they sink right to the bottom).  I think it adds a nice touch of fudgey-ness.

8. Frost that baby!  I used homemade, from scratch, Vanilla Buttercream Frosting (recipe coming soon)  I would not recommend the sickly-sweet tubs of gloop found in the baking aisle for this recipe.  This cake is very rich and that other frosting would be way too sweet.  If you wanted, you could use cool whip or whipped cream.

9.Repeat the turning out and the frosting for the second layer.

Now, it looks a little plain.  There are a few options
  • Leave it plain
  • Garnish with chocolate chips
  • Drizzle with chocolate or caramel syrup
  • Use chocolate sprinkles
  • Chop up a candy bar and sprinkle it on
Done!  Looks yummy!

  • This is a very rich, dense cake (after all, it started as a brownie recipe!) so if you're looking for a fluffy, lightly sweet dessert, this isn't it.
  • It's not the size of a regular cake, but it feeds 4-6 people.  I cut mine into quarters and couldn't finish my piece (it's that rich!).  In hindsight, it should probably be cut in half then sliced like dessert bread.

(For each bowl)
  • 2 Tbsp salted butter
  • 1/4 cup packed light-brown sugar
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 2 Tbsp cocoa powder
  • 1/4 cup all-purpose flour
  • 1 generous pinch baking powder
  • 1 small pinch salt
  • 3 Tbsp chocolate chips 
  • Add butter and brown sugar to each bowl. Heat in microwave (separately) on HIGH power 45 seconds, then remove from microwave and stir mixture with a fork. Mix in egg and vanilla extract. Stir in cocoa powder. Add flour, baking powder and salt and stir very well until smooth, scraping the sides. Lightly mix in chocolate chips. Set microwave on 50% power and cook mixture 1 minute 50 seconds - 2 minutes 30 second.  Top will look wet, but fork will meet resistance when inserted into the center.


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