I like chocolate cake, but, well, we're grown-ups, and we're the kind of grown-ups that if we have a whole cake in the house, we'll eat about a third of it, and then a week later it'll still be there, kind of stale and of dubious edibility. Mug cakes (or cupcakes and taking most of them to work) make more sense for us, but generally mug cakes are a kind of pared down chocolate flour concoction.
I like devil's food cake. When I make chocolate cupcakes, they're generally devil's food. So I figured I would try devil's food cake as a mug cake.
The results were... mixed. The flavor was decent, but a bit dry in spots, so I probably either need to add a bit more fat or nuke it for slightly less time.
I started with a devil's food cake recipe I found through random Googling (I was at work, on lunch, and didn't have my usual cookbook), then, since it took 3 eggs, divided by three. The results looked like:
- 1/6 cup shortening
- 1/6 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 4/9 cup cold water
- 7/12 cup sugar
- 1 egg
- 1/3 teaspoon baking soda
- 1/6 teaspoon ground cinnamon
- 1/12 teaspoon salt
- 1/3 teaspoon vanilla
- 1/2 teaspoon baking powder
So you mix all that up, in proper cake order if you want (fat + sugar, add the egg and vanilla, then add the dry stuff and the water in bits, alternating as you mix it). This makes two big mugs:
These are ~22 oz. Corning Ware baking mugs, the kind you can throw a whole can of Progresso soup into to nuke. The batter looks like it only fills about a third of the mug initially, but it will rise. It's kind of like watching pitas in the oven.
I microwaved them one at a time; we've got a 1250W microwave, and I put them in for three minutes each. Since the middle got a bit dry, I may start with two and a half next time, and then add on time if they're not done.
In the mean time, that mug is half empty now.
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