3 Minute Chocolate Cake Recipes

Steps:

• Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
• Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.
• Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
• Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
• Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Steps:

• Put all ingredients in a large mug and mix well.
• Microwave for 3 minutes.
• You will see cake rise, but it will fall when you take it out of the microwave. Microwave times may vary. If it looks done 15 or so seconds earlier, take it out.
• Eat, but be careful, it's HOT!

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

Steps:

• Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
• Add water, melted butter and egg and blend together thoroughly with a fork.
• Cover with plastic wrap and cut a small vent in the top to vent.
• Microwave on HIGH for 1 minute or until a knife comes out clean.
• Cool a bit and eat warm with whipped cream.

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

Steps:

• 1. Add dry ingredients to Microwaveable Coffee Mug and mix well.
• 2. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
• 3. Add chocolate chips (if using) and vanilla (spalsh to taste) Mix again.
• 4. Put your mug into the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little. Can be tipped out on a plate if desired.