I’ve been very skeptical about trying cake cooked in a microwave. It just sounds so… unappetizing. But I keep coming across recipes and I’ve even seen them use microwave cake on Iron Chef America, so I decided to experiment. And surprisingly enough, it’s very very good.

I learned the hard way to only fill your mug to just under halfway full – otherwise you will have a very messy microwave to clean up. This recipe will fit two large mugs.

4 tablespoons flour
4 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
a dash of salt
1 egg, beaten
3 tablespoons milk
3 tablespoons oil
2-3 drops vanilla
chocolate syrup, to taste (optional)
Cool Whip (optional)

In a small bowl, mix the flour, sugar, cocoa, baking powder and salt.

Add egg and mix into dry mixture. Add oil and milk and mix well.

Grease a large mug and pour in your batter until just under halfway full.

Place in microwave on High for 2 1/2 – 3 minutes (in my microwave it actually took only 2 minutes and 20 seconds, and I could have gone with slightly less as it became a little overdone).

Once finished, heat some chocolate syrup in the microwave (if straight from the fridge). Using a chopstick or knife, poke several holes through your cake and pour the chocolate syrup into the mug, to soak into the cake.

Top with whipped cream or Cool Whip and enjoy!