We took our first two-hour walk of the season today, through the woods and marshes near our house. Slippery ice, squishy mud, the first glimpses of patches of green since our November snow fell, honking geese, loud woodpeckers at work, and Little Annie as happy as can be. Welcome Spring!
When we returned, muddy pawed and booted and chilly, all three of us, we warmed up with big mugs of cinnamon tea and then shared this little cake. My sweet Auntie Bitsy sent me this recipe a few years ago. I upped the cocoa, oil, and chocolate so that it’s even more moist and chocolate-y than the original. It takes four minutes from start to finish and, made with excellent ingredients, it’s surprisingly good. In fact, we’re making another one, and some whipped cream, because it was so good. We especially like the melty chunks of Callebaut chocolate that sank to the bottom. Mmmm. A four-minute cake? This could be dangerous.
Chocolate Chocolate Cake for One
Yield: one serving, or two if you’re willing to share
4 T. all purpose flour (I prefer King Arthur.)
4 T. sugar
4 T. high quality cocoa powder (We used Ghiradelli.)
1 large egg
3 T. whole milk
4 T. canola oil
½ c. high quality chocolate chunks (We used Callebaut.)
1 t. vanilla extract
- In a large mug, stir together the flour, sugar, and cocoa powder.
- Stir in the egg, milk, oil, and vanilla.
- Stir in the chocolate chunks.
- Microwave on full power for three minutes. *If you have an especially powerful microwave, start with two minutes, perhaps, and check the cake.