Yesterday, we had some people round for lunch and, as we had no pudding in the house, I made some cakes in mugs. One of my friends showed me how to do this ages ago, but I’d forgotten the recipe, so I had to look it up online. There are several versions but I used this one from She’s in the Kitchen. N.B. You need to use self-raising flour, or add baking powder.
It turned out quite well, although rather stodgy, and we found that we only needed one cake between two people.
Tonight, I decided to see if I could improve the mixture a bit, as I’m sure the recipe my friend showed me was much lighter, so I did some experimenting. First of all, I left the eggs out and halved the amount of the other ingredients, so the cakes didn’t turn out so big and it did taste a bit better than yesterday’s and was of a slightly lighter texture – but the improvements could just have been due to the addition of more chocolate! Anyway, here is my amended version of the recipe, take 1:
- 2 tbsp self raising flour
- 2 tbsp sugar
- 1 tbsp cocoa powder
- 1.5 tbsp milk
- 1.5 tbsp chocolate chips
- 1 tbsp oil
- 1 pinch baking powder
It turned out quite nicely and tasted very chocolatey, but I still couldn’t finish a whole cake, so there is some left for Mr C to eat when he gets back.
My second attempt at experimentation was not so successful. I decided to try the same recipe again, but put the egg back in and leave the flour out. It sort of worked…
It looks alright, but it tasted a bit eggy, and was a bit eggy in texture as well. Perhaps not one to try again.