I gave up on baking when I was in my early teens. I figured that I could never be able to bake a cake, let alone biscuits. The hazelnut biscuits which I baked was of a relatively simple recipe. The recipe called for blended hazelnut. Being familiar with cooking, I placed a bag of hazelnuts in the blender. And added water. Can you believe it?
That totally ruined the hazelnut biscuits, oh wait they didn’t turn out to appear like biscuits.
And then I started with brownie mix. Brownie mix is such a convenient thing to have kept in your kitchen cabinet. Mix and stir, and that’s it. Place the tray in an oven and you can have a delectable dessert.
Why not simplify the process? Is baking possible without a convection oven? Plenty of variations out there, but I’m going to share what I’ve tried, Instant Chocolate Mugcake.
Top the cakes with fruits for a more balanced diet. Ok, less guilt when you balance something chocolatey and sweet with fruits.
Use a microwave for this, don’t try this in a convection oven.
Choco mug cake with fruits
Prep time: 5 minutes
Cook time: 1 minute
Yields: 2 small mug cakes
3 tablespoons All-purpose flour
1 ½ tablespoon unsweetened cocoa powder
2 tablespoon white sugar
¼ teaspoon baking powder
A pinch of salt
1 tablespoon oil
2 tablespoon whole milk
1/8 teaspoon vanilla extract
1 teaspoon semi sweet choco chips
¼ cup strawberries (halved)
¼ cup blueberries
- Mix wet ingredients in a medium size bowl such as oil, whole milk and vanilla extract.
- Sift in dry ingredients like all-purpose flour, cocoa powder, white sugar, baking powder and salt.
- Stir well with a fork to combine, while scraping along bottom and edges. Equally divide into two mugs. Sprinkle over chocolate chips.
- Microwave on high power until just barely cooked through in the center, about 1 minute to 1 1/2 minutes.
- Top with fresh fruits like strawberries and blueberries or fruits of your choice.