It’s #NationalChocolateCakeDay, Woo-Hoo!
Microwave mug cake is my go-to, last-minute “I need dessert tonight!” dessert.
This recipe has gone through many tests and tweeks to achieve a real, “death by chocolate” result.
Microwave Chocolate Rootbeer Cake in a Mug
1 cup all-purpose flour
1 cup white sugar
1/2 unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 cup whole milk
1/2 cup grape-seed oil
1/2 cup rootbeer
1 tsp. pure vanilla extract
1/2 cup milk chocolate chips
Powdered sugar or Ice-Cream
Mix the flour, sugar, cocoa powder, baking soda, and salt in a bowl; stir in milk, oil, rootbeer, and vanilla extract. Don’t over mix.
Spoon this batter evenly between 4 (8oz+) microwave-safe mugs, and top with chocolate chips.
Microwave until cake is done in the middle, about 1 minute 45 seconds.
Let your cakes cool 30 seconds, sprinkle with powdered sugar, additional chocolate chips (or a scoop of vanilla bean ice-cream), and serve!
Note: If you want to do a fancy presentation on a plate, butter the interior of the cups first.
We are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.
That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.
The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.
The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.
It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.
Chef Perry P. Perkins