By Chef edward david mateo | PHOTOgraphy by Chef Dino Datu
You’ve probably seen it in a Pinterest page. Often called mug cakes, you basically throw all your ingredients in a mug, give it a bit of buzz in the microwave, and voila, we have achieved something that passes for dessert. What it lacks in elegance, it certainly makes up for in speed and convenience. The secret lies in the small containers and the rapid heat. You certainly can’t bake a sheet cake here because of the way the heat is dispersed in a microwave. You could say the mug cake has evolved. From something no serious baker would ever do, it has now achieved mainstream acceptance. I am doing a more refined version and putting them in ramekins, which is essentially an elegant mug. The rise in a mug cake is similar to a souffle, hence, it is important to only fill your container three-fourths of the way. It’s fun to experiment with different kinds of cakes because you don’t waste a whole bunch of ingredients. You can easily find your way to cake nirvana, one mug at a time.
Laser Zapped Chocolate Cake
- 1/4 cup canola oil
- 1/2 cup milk
- 1 pc egg
- 1 tsp vanilla extract
- 1 cup cake flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Toppings
- Vanilla ice cream
- Strawberry syrup
- Fresh strawberries or any fruit
- Nuts
1 Butter the sides of the ramekins and set aside.
In a mixing bowl, combine all the wet ingredients.
In another mixing bowl combine all dry ingredients.
2 Combine the two mixtures until well incorporated.
Pour your mixture into the ramekins, about 3/4 full, allowing room for the cake to rise.
3 Microwave on high for 1 minute.
4 Add whatever toppings you wish and serve hot.
Image credits: Chef Dino Datu