Put a few ingredients in a cup, mix, microwave, and you've satiated your chocolate cravings for the night. Yeah. I know. Mind-boggling, right? Problem is, most of the recipes out there call for all-purpose flour. I was making these things nonstop before I went gluten free, but suddenly it wasn't so simple anymore. Until now. I finally figured out a formula that works, and while it's not the healthiest thing there is, sometimes you just need a little fix so you don't find a 24-hour supermarket and a 10+ person cake.
Follow this recipe to a T, and you should have a moist and delicious chocolate cake in under three minutes.
A slab of butter (1/8th of a stick)
3 tablespoons of granulated sugar
2 tablespoons of unsweetened cocoa
a splash of vanilla extract
1/2 a tablespoon of milk
Here's What You Do:
1. Put the butter in a microwave-safe mug of your choice. Melt it in the microwave until it's mostly liquid (usually about 10-15 seconds).
2. Crack the egg into the mug and beat (vigoriously!) with a fork. It's crazy important that you mix the butter and the egg really well, else you'll end up eating chocolate scrambled eggs.
3. Add your 3 tablespoons of sugar and 2 tablespoons of cocoa. Mix everything together until well-combined. It should look like brownie batter at this point.
4. Add a splash of vanilla extract and your 1/2 tablespoon of milk. Mix again.
5. Microwave for 1 minute. Let it cool a bit, and enjoy.