dangerous cake recipe

dangerous cake recipe

Recipe source:  youtube

This recipe just reminds me of lava cake, well maybe because of its shape. Anyway, my sister sent me a copy of this recipe on FB, the reason i made this is that she wanted to know if it's really yummy. She ran out of cocoa and what not, so she wanted me to cook the cake for me to try. Now, i am not a big fan of microwave really. I don't use it unless i have to. Well, in this case i'm gonna have to, for my sister :)
So, it turn out all right, taste? not bad at all and perhaps the quickest way to bake and eat cake in minutes, when your desperate for something sweet or if you're friends are coming over and you dont have anything to serve them pus this is a fun activity in the kitchen. I just mix all ingredients in a big mug with a spoon. no fancy utencils whatsoever. Maybe a little syrup on top would make it even more scrumptious. MInd you,  this should be eaten right away, its nice when warm and its kinda rubbery when it gets cold.

Ingredients:

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
small splash vanilla
micro wave safe mug (large coffee mug)

Add dry ingredients to mug, mix well
Add the egg, milk, oil and vanilla and mix well
Add chocolate chips and stir.

Cook in microwave at 1000watts for 3 minutes (I used 3 minutes on high setting and it was fine)
Allow to cool a bit and tip out of mug onto plate, or eat in the mug!

It is called the most dangerous chocolate cake because you can have chocolate cake anytime day or night within 5 minutes.

**note: It took me 4:25 to mix and pour and put in microwave and 3 minutes to cook. Still darn fast for chocolate cake.

Vegan Chocolate cake

The easiest chocolate cake to prepare. Vegan or not, you will enjoy this simple delicious recipe. you can make a cake or cupcake with this recipe.  I did not use any frosting, since i dont really like frosting that much, but for those of you who are crazy about frostings, i have included a vegan frosting recipe as well. ENJOY!
RECIPE SOURCE: The Joy Of Vegan Baking

INGRIDIENTS:

• 1 1/2 cups (188g) unbleached all purpose flour
• 3/4 cup (150g) granulated sugar
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/3 cup (80ml) canola oil
• 1 tablespoon (15ml) white distilled vinegar
• 1 cup (235ml) cold water
• 1 recipe chocolate frosting or buttercream frosting (recipe follows)

PREHEAT oven to 350 F (180 C, or gas mark 4)

lightly oil a bundt pan, 9-inch (23cm) springform pan, or muffin tins.

Combine flour, sugar, salt, baking soda and cocoa powder in a bolw until thoroughly combined. Create a well in the center of the dry ingredients and add the vanilla, oil, vinegar and water. Mix until just combined. Pour into your prepared pan and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean. If making cupcakes, check for doneness after 15 min. Cool on a wire rack. to remove the cake from pan, run a sharp knife around the inside of the pan to loosen the cake. cool completely before frosting. you may also dust with sifted confectioners' sugar and top with fresh raspberries.

YIELD: one 9-ich cake or 8 cupcakes.

SERVING SUGGESTIONS & VARIATIONS

add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a "Mexican Chocolate Cake"

CHOCOLATE FROSTING

• 1/2 cup (112g) non-hydrogenated, nondairy butter, softened
• 3 cups (300g) confectioners' sugar sifted
• 1/3 cup (42g) unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
• 3 to 4 tablespoon (45 to 60 ml) nondairy milk, or more as needed

With an electric mixer, cream butter until smooth. with the mixture on low speed, add the confectioners' sugar, and cream for about 2 minutes. add the cocoa, vanilla and milk, and turn the mixer to high speed once all the ingredients are relatively well combined. Beat on high speed until forsting is light and fluffy, about 3 minutes. Add 1 to 2 tablespoon (15 to 30 ml) more milk if it's too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator fo up to 2 weeks. Rewhip before using. Makes 1 1/2 to 2 cups

BUTTERCREAM FROSTING

• 1/2 cup (112g) non-hydrogenated, nondairy butter at room temperature
• 2 cups (200g) confectioners' sugar, sifted
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons (30ml) nondairy milk, or more as neede
• red coloring (optional)

With an electric mixer, cream butter until smooth. With the mixer on low speed, add the confectioners' sugar, vanilla, milk and food coloring (if using). once all ingredients are relatively weel combined, beat on high speed until the frosting is light and fluffy, 3 to 4 minutes. Add 1 to 2 tablespoons (15 to 30 ml) more milk if it is too dry. Cover with plastic wrap to prevent drying until ready to use. Store in a covered conatiner in the refrigerator for up to 2 weeks. Rewhip before using. Enough for one 8 inch or 9 inch cake.