I don’t really have a sweet tooth but on weekends when we cook something nice and sit back after a happy tummy, I feel it would be nice to have a small piece of chocolate or a few spoons of payasam. Instant recipes are the best when you have sudden cravings and you don’t want to invest time and energy. I tried the not-so-new chocolate mug cake a few times and the results didn’t turn out well; either the cake would go hard or it would be under-cooked. The lesson is the measurements and the temperature settings that are mentioned in the blogs/YouTube videos do not work all the time. I switched from microwave to OTG and I adjusted the measurements to have the perfect texture and taste.
What you need
- All purpose flour – 3 tbsp
- Cocoa powder – 2 tbsp
- Sugar – 1 tbsp
- Baking powder – 1 – 1.5 tsp
- Milk – 3 to 4 tsp
- Oil – 1 to 2 tsp
- Pre-heat the oven at 180 degrees.
- Add all the dry ingredients into the mug or the baking ware that you are going to use. Mix well with a fork.
- If your sugar crystals are bigger, I would recommend you to give it a pulse in the mixie.
- Once all the dry ingredients are mixed well, add the oil and start adding the milk little by little until you don’t see any lumps.
- You can adjust the milk as per the consistency you like. I like the mug cake even if it is gooey, so added 3 to 4 tsp of milk.
- Tap the mug gently to fill any gaps and the dough sits it in tight.
- Bake it 180 degrees for 15 minutes and then based on how it is cooked, adjust the temperature or shift between the racks to get the consistency right. I cannot give an exact method here because, it varies based on the type of oven you use.
- Serve it hot.
You can add some chocolate chips or some chopped nuts on top or have it a scoop of vanilla ice-cream.
Oh, before signing off, are you excited to watch Kaatru Veliyidai on big screens next week?! I am counting down the days already for the Ratnam-Rahman-Ravi magic 🙂