I can't give up the ghost.
This recipe is only okay, and for some reason I'm obsessed with trying to make it better, as if there is such a thing as good microwave cake. I've made about 7 different recipes so far.
It all started with a recent spat of recipes for quickie, single-serving desserts. I was lucky to have started with Chocolate-Covered Katie's recipe because so far it's the winner. I mean, it wasn't the best chocolate cake I've ever had, but it's not half bad, either, especially if you slather it with homemade whipped cream or...dare I say it...rum-spiked ganache.
http://www.cookooree.com/u/joanie/recipes/rum-spiked-ganache-single-serving
I tried upping the chocolate, only to cross the line from cake to something that crumbles and burns when microwaved. I've tried an Instructables recipe that used a chocolate bar instead of cocoa and milk, but it also called for an egg and the result had a chocolatey egg taste.
The problem is that microwaves cooks things incredibly fast and uneven. Yet I'm still a believer. I don't know why. If you figure it out, let me know.
Ingredients
- 1/4 cup all-purpose flour
- 2 tbsp unsweetened cocoa
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1 tbsp canola oil
- 1/4 cup whole milk
Directions
Whisk together all the ingredients and pour batter into a ramekin. (I use a 3" one.)
Microwave on high for 1 minute. (Every microwave is different and every second counts so keep an eye on it!)
Top with fresh whipped cream or whatever quickie topping you have on hand.
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