Ever have those cravings for a good chocolate cake…you know the ones ladies, the ones that strike at around 9pm, after dinner, after you’ve already changed into your PJ’s and taken off your bra, the ones that strike a couple of days before your monthly ‘gift’ (screw you tampax) arrives, the ones that strike when you don’t feel like going to the store to get a cake, but you must have cake…I get those ones a lot. I don’t normally cave in, but when I am allowed to have a cheat ‘meal’ I can’t help but use it on one of these.
You are basically three minutes away from a moist (if done right) chocolatey cake
Chocolate Coconut Mug Cake
4 Tbsp flour
4 Tbsp sugar or Splenda
2 Tbsp cocoa powder
3 Tbsp oil
3 Tbsp milk
1/8 tsp salt
1/8 tsp baking power
A couple of drops of vanilla extract
2 Tbsp coconut flakes (optional)
*you can take out the oil, use only one Tbsp of sweetener and use just 1 Tbsp of milk (I use coconut or almond – whatever is on hand at the time, or take out both and use apple sauce)
- Grab a large mug, with a fork beat the egg, add in the oil, milk and vanilla, mix until combined.
- Add in the flour, sugar, cocoa powder, salt, baking powder and coconut flakes, mix it all together until combined
- Pop it in your microwave and start with 50 seconds, if it needs more (which it may) nuke it for ten seconds a time, take it out when the top is just set
- Now, this is the part that most people mess up on…you need to get the cake OUT OF THE MUG as soon as it’s done cooking, otherwise it will continue to cook inside of the mug and you’ll be left with a disgusting spongy sponge-tasting cake. Blarg.
- Top it with some buttercream, some whipped cream, a berry compote, caramel, nutella, or have it plain; up to you.
*I needed a chocolate fix so bad when I made this the other day that I didn’t have a chance to snap a photo, on my next cheat, I’ll be sure to take one 🙂
I have a huge problem, I make food, and then I eat it. Sounds like a ‘non-problem’ right? But when I’m trying to run a blog about food, I need to resist eating the food until I get a photo of it. I’m going to apologize now for the next couple of posts, there aren’t many photos that are any good, and they’re shots of a single slice of whatever it is I’m posting about, and shots of a cake with a single slice missing…I’m not proud of myself.
I always have really random cravings in the middle of the week, but especially when I’m sitting at home alone while the Mr. is away. This time it was for grilled cheese and chocolate cake. Since I had all the ingredients and it was my my cheat meal day, I decided to go a little bit overboard.
I’m not sure why people think baking a chocolate cake is so difficult and time consuming; let’s clear up both myths at once, it’s not, and it’s not. Oh, and you can incorporate your veggies in it as well! You may be shaking your head in disbelief right now, and thinking that I’m crazy.
Chocolate Zucchini Bread
Adapted from http://bsinthekitchen.com/chocolate-zucchini-bread/
- 1 & 1/2 Cups Shredded Zucchini
- 1 whole carrot, washed and shredded (optional. I also leave the peel on)
- 1 Cup All Purpose Flour
- 1/2 Cup high quality Unsweetened Cocoa
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- Dash of salt
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Cup Canola Oil
- 1/2 Cup Sugar
- 1/2 Cup packed Brown Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Dark Chocolate Chips
In a mixer, combine oil, both sugars and vanilla until smooth. Mix in your eggs, shredded zucchini and carrot if using. In a separate bowl, sift together the flour, cocoa powder, salt, cinnamon, baking soda and baking powder. Slowly add the dry mixture into the wet and beat until combined. Mix in your chocolate chips.
Pour the batter into a greased loaf pan, cupcake pan or 9×9 cake pan, and bake at 350ºF degrees for 50-65 minutes (and the muffins about 25-30 minutes), or until a toothpick comes out clean.