2-MINUTE EGGLESS MICROWAVE CHOCOLATE CAKE
This is fast,simple and less than messy but best of all .....you get your chocolate fix in less than 5 mins!!!!!!!!!
Provided by Pretty Eats
Categories Dessert
Time 4m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
- HAPPY MICROWAVING!
NO EGG CHOCOLATE MUG CAKE
This easy chocolate mug cake is made with flaked almonds and no egg. It is ready in a few minutes and perfect if you're dying for something sweet. Serve dusted with confectioners' sugar and topped with ice cream or whipped cream.
Provided by Chantal
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 8
Steps:
- Combine flour, sugar, milk, cocoa powder, olive oil, and baking powder in a large mug and mix well. Stir in chocolate chips and almonds.
- Place mug in the microwave and cook until cake has risen by 50 percent, 30 seconds to 2 minutes.
Nutrition Facts : Calories 586.3 calories, Carbohydrate 101.1 g, Cholesterol 3.7 mg, Fat 20.9 g, Fiber 6.7 g, Protein 9.3 g, SaturatedFat 7.7 g, Sodium 130.9 mg, Sugar 67.9 g
CHOCOLATE MUG CAKE
If you Google "mug cake," you'll get more than 100 million results for the one-serving cake that's baked in a mug in the microwave. Yet finding the right recipe - not too dense, not too sweet - is harder than one might hope. This version, adapted from "Baking Class: 50 Fun Recipes Kids Will Love to Bake!" by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.
Provided by Margaux Laskey
Categories easy, snack, cakes, one pot, dessert
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 7 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 184 milligrams, Sugar 44 grams, TransFat 0 grams
EGGLESS MICROWAVE CHOCOLATE CAKE
When I was unable to use my oven for a period of time, I looked for ways to make my favourite baking recipes using the microwave. The following recipe was found on the Nestle Milkmaid website and I adapted it to improve the texture and taste. Unlike many other eggless cakes, which taste rather bland, this is sweet and also often I find that because the egg is left out, the cake does not rise as much or is not as light or spongy as it could. However, here the aerated sode makes up for and the cake rises as much as any other cake made with eggs, sometimes ever more so make sure that your cake tin is the correct size or it will run over while baking, as mine did once when the tin was too small. If suitably decorated this delicious cake could be used for many special occasions.
Provided by Goldcrest
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a ROUND microwaveable cake tin and line with greaseproof paper.
- Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
- Cream together the butter and the sugar.
- Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
- Add the dry ingredients (from step 2) and mix well together.
- Slowly pour aerated soda into the mixture and mix in well.
- Pour the cake mixture into the prepared tin.
- Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
- Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
- Then, remove from the cake tin and place it on a wire rack to allow it to cool.
- Decorate if desired before cutting into slices to serve.
Nutrition Facts : Calories 454.2, Fat 20.7, SaturatedFat 12.9, Cholesterol 57.7, Sodium 626.2, Carbohydrate 63, Fiber 2.5, Sugar 39.9, Protein 7.9
EASY MICROWAVE CHOCOLATE CAKE
This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes. And it tastes great. Really! The consistency is dense and cakey. It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge. This cake, 'born' out of a pregnancy craving, worked out amazingly!
Provided by Laura
Categories Desserts Cakes Chocolate Cake Recipes
Time 8m
Yield 2
Number Of Ingredients 9
Steps:
- Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
- Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 53.8 g, Cholesterol 141.2 mg, Fat 21.4 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.6 g, Sodium 233.1 mg, Sugar 27.1 g
EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
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