Name: Moist Chocolate Cake in a Cup
Prep time: 5 min
Cook time: 45 s
Total time: 5 min 45 s
Yield: 1
Ingredients: 3 tablespoons (45 ml) unbleached all-purpose flour; 2 tablespoons (30 ml) brown sugar; 2 teaspoons (10 ml) cocoa powder; 1/4 teaspoon (1 ml) baking powder; 3 tablespoons (45 ml) milk; 1 tablespoon (15 ml) canola oil; 1 drop vanilla extract; 10 semisweet chocolate chips (5 ml / 1 teaspoon)

Ingredients

3 tablespoons (45 ml) unbleached all-purpose flour
2 tablespoons (30 ml) brown sugar
2 teaspoons (10 ml) cocoa powder
1/4 teaspoon (1 ml) baking powder
3 tablespoons (45 ml) milk
1 tablespoon (15 ml) canola oil
1 drop vanilla extract
10 semisweet chocolate chips (5 ml / 1 teaspoon)

Preparation

In a 250 ml (1 cup)-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.
With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.
Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Note from Ricardo

If you want to do more, triple or quadruple the recipe and combine the ingredients in a bowl. Then spread the mixture into three or four cups or 125 ml (½ cup) ramekins. Remember, you have to cook the cakes one by one in the microwave for uniform cooking.

This recipe is from My Lil’ Ricardo.

To help you with this recipe

RICARDO Chocolate Cake Recipe Mug

11.99 $

With a 375 ml capacity, this ceramic mug is perfect for a single serving of chocolate cake. So when the craving hits, all you have to do is follow the instructions in Ricardo’s popular recipe, printed in English and French right on the mug.

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Moist Chocolate Cake in a Cup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chocolate Cake Recipe Mug