2-minute chocolate cake

Sometimes you want chocolate cake. Sometimes that craving comes unexpectedly. And sometimes you don’t want to preheat the oven and melt chocolate and wash up a sink load of chocolate-covered utensils. That’s where the 2-minute chocolate cake comes in. To be exact, it’s only a 30-45 second chocolate cake, but 2 minutes includes the measuring, mixing and cooking. I’ve known about microwave cakes for a while, but never liked the idea of having a whole egg in one serve or having parts of an egg left over. Until I realized you could do it without eggs at all. This recipe has no sugar or butter, but still decadent and moist with melted chocolate chips in every bite! I’ve also made the quantities really easy to memorize: 5 dry ingredients and 5 wet ingredients in the same ratio. So you don’t need an oven, a whisk or a recipe, and literally all that’s left to wash up is the bowl and some measuring spoons. Enjoy!

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Ingredients

2 tbsp flour
1tbsp semi-sweet chocolate chips, plus a few to sprinkle on top
1 tsp cocoa powder
1/2 tsp instant coffee granules
1/8 tsp baking soda (a “pinch”)

2 tbsp milk
1 tbsp plain yogurt
1 tsp agave or maple syrup
1/2 tsp olive oil
1/8 tsp vanilla essence
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Measure out your dry ingredients and put them in the bowl, ramekin or mug you will be making your chocolate cake in. I used unbleached organic flour, good flour does make a difference in the end result. If you don’t want caffeine, you can  replace the coffee with cocoa or skip it altogether – it depends how rich you like your chocolate cake.

 

Give the dry ingredients a good mix in the bowl to ensure everything is incorporated.

 

Add the wet ingredients to the bowl (milk, yogurt, agave/maple, olive oil, vanilla) and mix well to combine. I used low fat yogurt and 2% fat milk – I’m sure that soy milk or almond milk would work fine as well.

 

Sprinkle a few extra chocolate chips on top, and microwave for 30–45 seconds.

 

Here’s my cake at 30 seconds – there’s an uncooked portion that still looks wet. So back in for another 10 seconds…

 

This is who the cake should look, fluffy and spongy and the whole surface is cooked. Cooking time will vary between microwaves, and it’s not good to overcook these – so it’s best to figure out how many seconds it takes in your microwave.

 

Serve with berries, ice cream or cream – best eaten warm!