Microwave Chocolate Mug Cake
I was a huge skeptic of the microwave mug cake when I first heard about it, well over a year ago now. How could a microwave produce a good cake? I tried out the recipe soon and discovered that the microwave could not produce a good cake! I believe I overcooked it, as it was super rubbery and barely edible.
I gave it one more chance earlier this year, and cooked it for less time. I even added chocolate chips that time. But no, I still didn’t consider it to be edible. I gave up on it and decided to never “bake” a cake in the microwave again.
Well, my sweet tooth got the best of me last week and there were no sweets in the house. I decided to try out the microwave mug cake just one last time. But this time I’d add frosting.
I only cooked the cake for 2 minutes and 30 seconds, but ended up taking it out with only 10 seconds remaining – I did not want to overcook it this time and have it turn into yet another rubber bouncy cake ball. I cut the mug cake into four slices and made two cakes out of them. I layered the inside of each one with chocolate sour cream frosting and then completely frosted the outside of each one, complete with a ring of white sprinkles.
And you know, it wasn’t quite as bad as my previous attempts at this cake. I did try a different recipe this time, but I think it was just the fact that I didn’t overcook it this time that made it taste slightly better (it wasn’t too rubbery this time!). My chocolate sour cream frosting was just a thrown together made-up mix of melted semisweet chocolate, sour cream and vanilla. It made the end result taste more like bittersweet chocolate.
I stored one of the tiny cakes in the refrigerator and I have to say that the refrigerated cake was much, much better. The cake and frosting both firmed up and reminded me of a mud cake. I was pleasantly surprised.
I’m still not a fan of the microwave mug cake. If one had the time to prepare the ingredients, as well as frosting as I did, you may as well just do it the real way and bake up a small batch of cupcakes in a real oven!
What’s your take on the microwave chocolate mug cake?
Find the recipe for this particular mug cake at Recipezaar. Note that I did not use the full amount of sugar, I reduced it to about 3 or 3.5 tablespoons, and I used Hershey’s Special Dark cocoa.
