No, seriously, chocolate cake in 5 minutes. Here's the original recipe:
Ingredients:
4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug
Instructions:
Mix flour, sugar and cocoa in mug. Spoon in egg, mix. Add milk, oil, mix thoroughly.
Put in microwave for 3 minutes at maximum power (1000watt)
Wait until it stops rising and sets in the mug.
Tips contents of mug onto saucer and enjoy!
This is very dangerous.
I have all of that except milk. I'll be going to the store tomorrow to get some. I'll try this recipe out and report back.
I tried this, and though I was VERY skeptical, it's surprisingly tasty! Basically a microwave chocolate souffle.
Oh, wait. I don't have "cake flour". I have bread flour and plain all-purpose flour.
Chances are I won't be able to get real cake flour at my local Foodland store.
If not, I should be able to just mix all-purpose flour and cornstarch to get something close.
all purpose+cornstarch, don't not equals cake flour
Just use the all-purpose flour.
I was going by this: http://www.wisegeek.com/what-is-cake-flour.htm
Quotein a pinch a substitute can be made with ¾ cup sifted bleached all purpose flour and two tablespoons of cornstarch.
Surely the internet wouldn't lie to me. :sad:
Ahh, I thought this looked familiar
I found the website I originally saw this on, and found this suggestion:
Quotecake flour is simply super fine flour. You can make it by double or triple sifting all purpose flour...or adding a tablespoon of cornstarch to each cup of all purpose flour.
If that helps
It is a fine recipe, though I think it could lead to an over-consumption of cake
I heard it was horrible and rubbery.
what is in it that makes it rise, then?
wouldn't cake flour also have a bit of baking powder in it or something?
Ok, so they did have cake flour after all.
Mine is a little rubbery, actually and could use more sugar.
Adding baking powder might fluff it up a bit. The cake flour I have doesn't list baking powder as an ingredient.
Quote from: Triple Zero on November 07, 2008, 08:59:16 AM
what is in it that makes it rise, then?
wouldn't cake flour also have a bit of baking powder in it or something?
No, it is essentially a souffle with that proportion of egg. The egg makes it rise, and gives it a distinctive texture.
This is awesome. Thanks.
I added a teaspoon of baking powder, and a half teaspoon of vanilla extract, and it is ten times better.
I'm going to pass this on at another forum.
Hope that's cool.
Quote from: Ten Ton Mantis on November 07, 2008, 08:31:12 PM
Quote from: Triple Zero on November 07, 2008, 08:59:16 AM
what is in it that makes it rise, then?
wouldn't cake flour also have a bit of baking powder in it or something?
No, it is essentially a souffle with that proportion of egg. The egg makes it rise, and gives it a distinctive texture.
in that case you'd need to really beat the egg fluffy to make it rise
Quote from: Triple Zero on November 14, 2008, 10:37:02 PM
Quote from: Ten Ton Mantis on November 07, 2008, 08:31:12 PM
Quote from: Triple Zero on November 07, 2008, 08:59:16 AM
what is in it that makes it rise, then?
wouldn't cake flour also have a bit of baking powder in it or something?
No, it is essentially a souffle with that proportion of egg. The egg makes it rise, and gives it a distinctive texture.
in that case you'd need to really beat the egg fluffy to make it rise
Not in the microwave.
Try this: crack an egg into a cup, whisk it lightly with a fork, and microwave it. It will get as fluffy as all fuck, whether you want it to or not.
ok i'm just going to take your word for it, i've had microwaved egg "omelette" before and it was rubbery and disgusting :)
Um...bad things happened.
Too much cake, not enough mug.
*frownie face*
I found the mug later encrusted with filthy, rubbery cake mounds. Never again.
I actually used a ceramic bowl instead of a mug.
Quote from: Jerry_Frankster on November 15, 2008, 05:06:10 AM
I actually used a ceramic bowl instead of a mug.
Yeah, I was thinking a souffle dish or a large ramekin-type-thang might be just the thing.
Also: not-too-rubbery if you reduce the time and watch it like popcorn, I'll assume.
Yeah, I think I overcooked mine the first time. I let it go for 5 minutes since my oven i, I think, 800W.
I still think the baking powder is an improvement. Since I started using that (and only cooking 3 minutes) it has come out extremely fluffy. In fact, I think I'll cut it back to a half teaspoon next time.
Also, I tried the same recipe again last night, except with all-purpose flour, and could not tell any difference from using cake flour.
Quote from: Jerry_Frankster on November 15, 2008, 02:30:42 PM
Yeah, I think I overcooked mine the first time. I let it go for 5 minutes since my oven i, I think, 800W.
I still think the baking powder is an improvement. Since I started using that (and only cooking 3 minutes) it has come out extremely fluffy. In fact, I think I'll cut it back to a half teaspoon next time.
Also, I tried the same recipe again last night, except with all-purpose flour, and could not tell any difference from using cake flour.
5 minutes seems hugely too long. 2 minutes on my 1000W is plenty and leaves a bit of gooeyness, which I like, myself.
One of the fun things about this silly little recipe is tweaking it. I've tried adding chocolate chips about halfway though the cooking process, with pleasurable results.
I want to try something other than chocolate. Maybe put some fruit preserves in it or something.
I've been using powdered milk with good success, and I have some powdered eggs on the way. Assuming the powdered eggs work out, this recipe could be made entirely from non-refrigerated products, just powdered mix, oil and water.
4. ?????? AUTOMATE
5. PROFIT!!!
Quote from: shadowfist23 on November 15, 2008, 06:13:11 PM
Quote from: Jerry_Frankster on November 15, 2008, 02:30:42 PM
Yeah, I think I overcooked mine the first time. I let it go for 5 minutes since my oven i, I think, 800W.
I still think the baking powder is an improvement. Since I started using that (and only cooking 3 minutes) it has come out extremely fluffy. In fact, I think I'll cut it back to a half teaspoon next time.
Also, I tried the same recipe again last night, except with all-purpose flour, and could not tell any difference from using cake flour.
5 minutes seems hugely too long. 2 minutes on my 1000W is plenty and leaves a bit of gooeyness, which I like, myself.
One of the fun things about this silly little recipe is tweaking it. I've tried adding chocolate chips about halfway though the cooking process, with pleasurable results.
I'm going to try that. Also: coconut.
HACK THE CAKE!
Okay, got it:
Add the vanilla and baking powder like Jerry_Frankster suggested.
Put the mixture into a microwave-safe BOWL or something roughly one-and-a-half times the capacity of a typical mug
Reduce the time to 2.5 minutes
Perfecto!
My powdered eggs came a couple of nights ago. Some time next week I'll experiment some more with this, and some homemade instant eggnog.
I'm eating mine now and I followed the exact instructions in the op, with the exception of using plain flour and soy milk. It came out a tad rubbery and I was pretty surprised at the lack of sweetness, considering the assload of sugar in it.
I predict undercooking it with more sugar and the addition of chopped nuts will equal sex.