How to make a 5 minute Chocolate Cake

How to make a 5 minute chocolate cake

You will need:
 4 tbsp Plain Flour
 2 tbsp Cocoa Powder
 4 tbsp Caster Sugar
 1 Egg
 3 tbsp Milk
 3 tbsp Sunflower Oil
 Chocolate Chips
 Vanilla Essence
 1 Mug
 1 Tablespoon
 1 Microwave

Step 1: Getting Started

In a mug, combine 4 tablespoons of plain flour, 2 tablespoons of cocoa powder and 4 tablespoons of caster sugar. Give it all a good stir. Now add an egg and mix it up a bit more. Make sure it’s all well combined before moving on.

Step 2: More Ingredients
Stir in 3 tablespoons of milk and 3 tablespoons of sunflower oil. Add some chocolate chips and a splash of vanilla essence.

Step 3: Mix it up
Now give it another stir.

Step 4: Microwave
Put it in the microwave for 3 minutes at 1000 watts. No liquid nitrogen in sight, just simple, delicious microwave chocolate cake in five minutes flat.

Time to enjoy your microwave cake in a mug. Make sure you share this unique cake recipe with friends and family!
http://uk.lifestyle.yahoo.com/how-to-make-a-5-minute-chocolate-cake.html

Simple Chocolate Cake

Ingredients:

175g (6oz) margarine or softened butter

175g (6oz) caster sugar

3 large eggs

150g (5oz) self-rising flour, sifted

50g (1¾oz) of cocoa, sifted

1tsp baking powder

1tsp vanilla extract

Pinch of salt

For simple chocolate icing

100g (3½oz) of dark chocolate 100g (3½oz) of chopped butter

Method of Preparation:

Simple Chocolate

1.      Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

2.      Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much – just long enough to make it smooth.

3.      Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean.

4.      Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool.


5.   For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, and then spread over the top of the cooled cake.

*************************************