RECIPE

30 Minute Chocolate Cake For Two

Ingredients

    For the cake

    • 1/2 cup sugar
    • 7 tablespoons all purpose flour
    • 3 tablespoons cocoa powder
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 egg
    • 1/4 cup milk
    • 2 tablespoons canola oil
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons water

    For the frosting

    • 4 tablespoons butter, room temperature
    • 3 tablespoons cocoa
    • 1/2 cup powdered sugar
    • 2 tablespoons milk
    • dark chocolate shavings (optional)

    Directions

    1. In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each).
    2. Microwave each mug by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
    3. While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.

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    Recipe Notes

    *don't have 3 uniform mugs? Use one, cleaning thoroughly between cooking each layer!
    © 2015 Broma Bakery. All rights reserved.