30 MINUTE CHOCOLATE CAKE FOR 2
INGREDIENTS...
For the cake
½ cup sugar
7 tablespoons all purpose flour
3 tablespoons cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
¼ cup milk
2 tablespoons canola oil
½ teaspoon vanilla extract
2 tablespoons water
For the frosting
4 tablespoons butter, room temperature
3 tablespoons cocoa
½ cup powdered sugar
2 tablespoons milk
dark chocolate shavings (optional)
INSTRUCTIONS
In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each).
Microwave each mug by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.
NOTES
*don't have 3 uniform mugs? Use one, cleaning thoroughly between cooking each layer!
INGREDIENTS...
For the cake
½ cup sugar
7 tablespoons all purpose flour
3 tablespoons cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg
¼ cup milk
2 tablespoons canola oil
½ teaspoon vanilla extract
2 tablespoons water
For the frosting
4 tablespoons butter, room temperature
3 tablespoons cocoa
½ cup powdered sugar
2 tablespoons milk
dark chocolate shavings (optional)
INSTRUCTIONS
In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each).
Microwave each mug by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.
NOTES
*don't have 3 uniform mugs? Use one, cleaning thoroughly between cooking each layer!
