"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
Some things just aren't good for me. This cake is one of those things.
I can justify it by saying I'm not making a whole pan of brownies that will tempt me every time I pass the kitchen. But it is dangerously easy. I paged through several recipes that all involved as many ingredients as baking an actual, full size cake, and finally came across this one. Simple.
Especially on these Midwestern winter nights, a warm, gooey chocolate cake is the best kind of dessert. After everyone else is "pajama-ed" as Millie says, and tucked away into their beds, it's time for me to exhale and spill onto the couch. I find the softest blanket, click into great blogs or roam Pinterest, and sometimes, sneak a mug of fudgy cake. Once, I made a little one for Millie as a special treat, and she was amazed that we were eating cake from a cup. It's right up there next to corn dogs on sticks.
So. This is not Paleo or low carb or gluten free or 'clean' or anything remotely close. But it is a perfect way to satisfy that sudden, intense chocolate craving we've all been known to get.
The only note I should make is that this is not the time to be a gourmet cook- one, because this is a microwave cake, for goodness sake, but two, because you need to measure this out. Don't do a dash of this and a bit of that. Not that I would know from experience.
(I originally found the recipe (if you can even call it that) here.)
Fudgy Chocolate Mug Cake
- 4 tablespoons of brownie mix
- 2 tablespoons milk or water (I've only made this with milk)
Pour both ingredients into a fairly wide-mouthed coffee mug. Stir until there are no big lumps/dry spots of mix. Microwave for about 60 seconds, adding 10 seconds more at a time if needed (mine takes about 70 seconds). Do not overcook- it's much better underdone than overdone. The top should look moist but cake-like. You could top the cake with whipped cream, chocolate syrup, or even a bit of frosting, but I prefer mine as is.