I just received this recipe from my friend, Jean. It has a very captivating title which is “The Most Dangerous Cake Recipe in the World”. I thought of sharing this with chowtimes readers.
This looks like any ordinary chocolate cake but it is made in the microwave oven in 5 minutes. What makes it so dangerous is that you can have this indulgences whenever you have a crave and it can be prepared so easily and so quickly.
- 4 tablespoons sugar
- 2 tablespoons cocoa
- 4 tablespoons flour (Nanzaro preferred 3 tablespoons of flour for a more denser texture like brownies)
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips (optional)
- a small splash of vanilla extract
- 1 large coffee mug
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Wow….that looks and sounds yummy. I think I’ll try making this at work for my co-workers. We’re a bunch of chocoholics!!
is there no flour in the recipe??
There’s no flour, just cocoa and sugar for dry ingredients?
I missed out the flour, it should be 4 tablespoons. I had just updated the post. Sorry about that! 🙂
I’ve been a silent reader for more than a year and this superb-looking chocolate cake just screams at me to leave a comment!
THANK YOU thank you THANK you!!! i always have chocolate cake cravings and end up having to bake a small cake and eating it up all by myself coz dear husband doesnt fancy cakes and the little one prefers lighter cakes. this will be a lifesaver (not to mention the extra inches around the hips i’d be saved from!)
can it be made in a bowl instead of a mug?
I made this! My microwave is not old and I thought it was on high and it needed more than 4 minutes. I wondered about the amount of oil the recipe called for – it seemed like too much and I had to pour some off. Thus my cake was much more on the molten/wet side. It was still really yummy and convenient.
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My cake turns out spongy, I wonder why.. I used milo powder instead of cocoa because that was all I had. Does that matter?
Hi Charmine, I’m not sure if milo is the cause of the sponginess. If you like a more gooey cake, just reduce the amount of flour.
I made this using Splenda instead of Sugar and it turned out GREAT. It came right out of the cup and ended up as perfect dessert-for-two portions. The only problem now is….How do I get this recipe out of my head?
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Sis, the flour is normal flour or self raising flour?
Hi sis, it’s all purpose flour (that’s what we call it here) which is regular flour, not self raising flour.
I try out this morning, it a bit hard, harder when it is cold. How to make it more moist?
Hi sis, the flour may be different in Malaysia than what we have here. You can try using self raising flour or reduce the amount of flour to get a more gooey cake. I will try out the new combinations and let you know how it turns out.
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Wow, this looks really nice. I’ll definitely try it later. By the way, I’ve got quite a lot of hot chocolate powder. Since my husband and I got bored with hot chocolate, do you have any idea what chocolate cake could I make with it? Thanks in advance 😀
Hi Emy, I found this recipe on the web which looks pretty interesting: http://www.tastingtable.com/entry_detail/chefs_recipes/6273.