Instant Chocolate Cake

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This recipe is great! A 10 minute cake for yourself! LOVE IT!!!!!

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I love this recipe. I also love chocolate. this is really fun!!!!!

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I made this recipe with a few changes..doubling recipe. In a 4 cup measuring cup I mixed dry ingredients. I added pinch of baking soda and baking powder, salt. In a two cup measuring cup I mixed egg, milk, vanilla beat well. Combine egg mixture with flour mixture mixing well til smooth. Pour into 4 ramekins. This is delicious with the consistency of moist gingerbread. Have made it twice now and husband loves it. (Use unsweetened cocoa, not hot cocoa mix also increase sugar to 6 tbsp. The good thing is you have your sweet tooth satisfied and no huge cake sitting on the counter calling you...MICROWAVE ONLY 1 min 30 seconds....

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I wanted to try this recipe because of its simplicity and ease. But I was dissapointed with the taste and texture. It was a bit chewy and dry. The taste was a bit bland as well. But, it was fun to try a microwavable cake ;

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This recipe was indeed very fast. However, I found the quality very poor. First, the texture was very dry and not pleasing to the taste buds. Also, the taste of the cake was not up to my expectations. Especially since I am always very pleased with the recipes on Food network. This recipe was surely a disappointment.

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If you whip the white of the egg with a fork until it peaks, then add to the rest of the ingredients, you can avoid the baking soda addition everyone is suggesting, and achieve a much more moist and silky texture. (The egg white acts as a rising agent With this added step, you have also worked off at least 1/2 the calories, we hope!

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Amazing!

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I mixed this in a pyrex 2 cup container and added a few semi sweet chocolate chips and microwaved for 1-1/2 minutes. It was just like a chocolate molten cake, add a dip of ice cream and yum, yum.

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I adjusted this recipe for my daughter who has food allergies. I used a rice flour mix, and only used 2 tbsp of sugar, and replaced egg with applesauce, also I used a dash of sugar free caramel syrup instead of vanilla. I topped with bananas and powder sugar. SHE LOVED IT AND SO DID I.

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I made this for the first time yesterday. I LOVE it just the way it is, but some of the "add-ins" that people said they used sounded yummy too. This is perfect for those times(PMSing or otherwisewhen I say "I just want a big piece of chocolate cake RIGHT NOW!! It came out kind of a cross between a brownie and a cake. It was kind of spongy the first time because I cooked it for 2:30 because it was coming out of the mug still liquid at 2 minutes, but it was still good. My hubby isn't a chocolate lover like me but he tasted it and liked it as well. He asked me to try making one without the chocolate and it came out good too. Kind of like a yellow cake. I can see a whole bunch of "experimentations" coming on with this keeper!!