A little background first: My mother was a superb knitter, sewer and crocheter (sp?), and I inherited none of that from her. Because she always did whatever had to be done in that arena, I concentrated on cooking...at which she was also superb, but happy to cede some control.
My own 20-something daughter, living independently and far away, DOES cook when given the opportunity, and more importantly, the ingredients. But I suppose when a sweet itch comes, you scratch it with whatever you have handy. So I guess I shouldn't have been surprised when I got this link from her for Microwaved Cocoa Mix Chocolate Cake in a coffee mug.
Anyway, microwaved cake in a mug is not the ONLY horrible idea here. What's REALLY horrible is the main ingredient - Hot Cocoa Mix. Gross. Why would you have that in the first place? All you need for hot cocoa is cocoa powder, sugar and milk. Surely that's not too challenging to have in any kitchen.
I looked around for alternate recipes. I found a perfectly serviceable one here. I even substituted, with some hesitation, oil for the butter, AND, of course, I cooked it in a coffee mug.
My daughter's "recipe" uses flour, hot chocolate mix, an egg, water and oil. Mine uses butter (or oil), sugar, an egg, vanilla, milk, flour, cocoa powder and baking powder - a difference of 3 measly ingredients.
Her recipe has the ravenous youngster - who else would make this? - mixing everything in the coffee mug. Ugh! I allowed myself to use a bowl and then pour everything into my well-Pam-ed coffee mug. Hers "baked" for 3 minutes; mine for 2 and a half minutes.
I happened to have some leftover ganache in the freezer from the President-Elect's cake, so I slathered on a bit. I probably should have waited until I unmolded it.
(The book in the picture is Barbara Kafka's Microwave Gourmet, which is a fabulous book, but NOT the source of my recipe.)
I know the idea is to eat it straight from the cup, but I wanted to get a good look at it.
How was it? Well, at least, it didn't taste artificial. But it had a very odd texture, kind of like an English steamed pudding. If you WERE going to make it, which I don't necessarily recommend, I'd cut down on the baking time by about 15 seconds, so the inside was more fudgy.
The best part? That I actually got an email from my very busy daughter, even if it was for a poor excuse of a cake. The second best part? My ganache.
Note to Anonymous:
THIS is the cocoa mix I have in my pantry. It's about 8 years old and I'm still waiting for you to finish it.