We’ve all heard this before, haven’t we? Ooh, trust me, this is truly the easiest chocolate cake on the planet! But then you need 3 eggs and you’ve just run out, you need a little baking powder and you forgot that, you need this and that and your local newsagent only sells cans and chocolate bars…
Well, here’s my version adopted from Chef John, who is a true genius, and then added my own tastes to it. And this is how it turned out:
Now accidentally it also turned out a little like a chocolate molten cake, which made me even happier. I took a little liquid chocolate from the middle, basted the top of the soft sponge cake and it was heaven in a cup. And it literally took 10 minutes to throw together.
So for this beauty, you will need:
32 g sugar
(any sugar, really.)
1 drop of vanilla extract
(only if you have it, not worth the hassle if you don’t. It will taste just as good without it!)
A pinch of salt
(I love it when I can taste the salt when ready. Seriously, after the salt in bursts the sweet taste like a bull and it just makes the cake even more delicious.)
About 2 tbsp cocoa powder
(Chef John says use unsweetened, but I went ahead and used some sweet, gooey coca powder and it was even better for a sweet tooth like me.)
1 tbsp oil
(whatever you have)
1 tbsp melted butter
(don’t bother with a sauce pan – it’s too much effort. Whack it in the microwave for about 20 seconds, but if you hear the sound of it frying, take it out quick! Don’t burn it, just get some heat into the bowl you’re using and the bowl will do the rest of the work)
3 tbsp milk
Any additions you want, and I really mean any, from chopped peanuts to golden syrup, whatever your fancy.
32 g flour
And finally, half a tsp of baking powder
The method is super simple too: mix all ingredients listed before the milk together (a.k.a. egg, sugar, vanilla, salt, cocoa, oil, butter). Now add the additions and the milk (gently with the milk, otherwise your base will be too runny) and mix again until combined. Finally, mix the flour and baking powder and add to the mixture.
Remember not to over-mix here, just until the big lumps of flour disappear. It’s probably best to sift.
My additions were half a tablespoon of peanut butter, because I am a sucker for peanut butter; a tablespoon of golden syrup, because it’s sitting on my shelf and I always forget to use it, and sweetcorn.
Gotcha. No sweetcorn. Are you crazy?
Pour your batter into nice coffee mugs that will make it look posh. I don’t have any, unfortunately, so I had to be skilful not to show the silly patterns on the side of the mug. Tap it down a little to get rid of the air bubbles and you’re ready to go!…
… and pop this in the microwave for exactly 45 seconds on high heat, and, ta dah – take out your fresh, warm, gooey chocolate cake that you may now devour on your sofa after a generous dusting of icing sugar. If you want a cherry on top, do it. Ha. Seriously though, a scoop of ice cream, especially vanilla, can never go wrong.
So, what do you think? Easy enough for you?