35-Second Chocolate Cake
Try this 35-Second Chocolate Cake recipe, or contribute your own."I'm glad I gave this recipe a shoot despite the negative reviews. Apparently my microwave doesn't cook evenly; as I ended up with half cake half pudding. I found it quite enjoyable. I substituted flavored coffee creamer for milk and that really took it to the next level!" - CherieBonine
Yield: 1 Serving Ready in 45 minutes
Cuisine: Main Ingredient: Chocolate
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35-Second Chocolate Cake Preparation
Spray a coffee cup or ramekin with vegetable cooking spray. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.
Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery! It should be moist on the bottom and will continue cooking as it sets.
Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie. (Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.)
Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium
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