3tbspsunflower oil or neutral vegetable oil (olive oil is too strong but okay if you don't have anything else)
Dash of vanilla paste (you can use essence or extract/essence instead)
2tbspwhite chocolate chips (you can also add chopped nuts or dried fruit)
1
Add the plain flour, baking powder sugar, and cocoa powder into your largest mug. What I find helpful is to store this mix in a small jar so you have prepped this step for an even speedier microwave cake.
2
Add the egg and mix.
3
Add the sour cream, oil, and vanilla paste and mix into a paste. Now add any extras you may have.
4
Put the mug in the microwave and cook on high for 1 minute. Now stop, take a quick look at the cake and now cook in 30 second increments up to a maximum of two minutes. It's really important you don't overcook the cake or it becomes rubbery - that's why I recommend cooking in 30 second increments and even stopping before then to check. As all microwaves are different, this requires a little bit of judgement to get right.
5
Tip the cake out on a plate and serve plain or with sour cream/ice cream and fruits.
Delicious!
Ingredients
4tbspplain flour
¼tspbaking powder
3tbspsugar (caster sugar is best)
2tbspcocoa powder
1egg
3tbspsour cream
3tbspsunflower oil or neutral vegetable oil (olive oil is too strong but okay if you don't have anything else)
Dash of vanilla paste (you can use essence or extract/essence instead)
2tbspwhite chocolate chips (you can also add chopped nuts or dried fruit)
Directions
1
Add the plain flour, baking powder sugar, and cocoa powder into your largest mug. What I find helpful is to store this mix in a small jar so you have prepped this step for an even speedier microwave cake.
2
Add the egg and mix.
3
Add the sour cream, oil, and vanilla paste and mix into a paste. Now add any extras you may have.
4
Put the mug in the microwave and cook on high for 1 minute. Now stop, take a quick look at the cake and now cook in 30 second increments up to a maximum of two minutes. It's really important you don't overcook the cake or it becomes rubbery - that's why I recommend cooking in 30 second increments and even stopping before then to check. As all microwaves are different, this requires a little bit of judgement to get right.
5
Tip the cake out on a plate and serve plain or with sour cream/ice cream and fruits.
