Microwaved Mini Chocolate Cakes

Microwaved Mini Chocolate Cakes

For Tessa’s 8th birthday we hosted her third annual “sleep-under”, in which the girls come in their pjs, we eat cinnamon rolls and bacon, they have a dance party, and then they go home to their parents to sleep, all sugared up. This year we asked for books as gifts, and our favorite was the America’s Test Kitchen kids’ cookbook. It’s so well written – the intro literally reads like my worksheets from the start of level one cooking. Anyways, though we’ve made so many of the recipes, our favorite is the chocolate mug cake.

One issue, though. The amount is written to serve two kids. So, two mugs. IMHO it’s WAY TOO MUCH cake for a child to eat. Serving size expectation starts with us moms and dads. Whatever amount of cake you give a child to eat, they will eat and expect in the future. You know I’m all about healthy food but there are cookies, cakes, etc in our home in abundance. A cookie after lunch, a few M&Ms after dinner as “dessert” once the dinner is eaten – all good, normal parts of a healthy life. I work hard, though, to pay attention to amounts.

All that being said, I kept the recipe the same but divided into four ramekins instead of two mugs. It worked perfectly. I topped with homemade whipped cream, more for the photos than anything else. Trust, if I’m going to the trouble of making these for my kids after dinner there’s no second bowl of whipped cream. This cake is absolutely SCRUMPTIOUS. Like, amazingly delicious. There’s a film of chocolate sauce on top and on the bottom that makes it moist and perfect. What’s better than cake you can eat within ten minutes of starting the process?

Microwaved Mini Chocolate Cakes

Serves 4

Adapted from America’s Test Kitchen Kid’s Cookbook

4 tbsp. unsalted butter, cut into four chunks

3 tbsp. chocolate chips

1/4 c. sugar

2 tbsp. cocoa powder

1 tsp. vanilla

1/8 tsp. salt

2 eggs

1/4 c. all purpose flour

1/2 tsp. baking powder

  1. In a glass mixing bowl, place butter and chocolate chips. Microwave 30 seconds, stir, then repeat. Stir until melted.
  2. Add sugar, cocoa, vanilla and salt and stir to combine. Add eggs and stir to combine. Add flour and baking powder and stir to combine.
  3. Divide mixture evenly between four ramekins or small bowls.
  4. Place evenly spaced in microwave. Microwave for 1 minute at 50% power. Stir each mixture. Microwave again for 1 minute at 50% power. If cakes are rounded/risen and just have a shiny wet surface, they’re done. If they still seem undercooked, microwave for 45 seconds at 50% power.
  5. Let sit for a minute or two, then serve.
These cakes are done
Rosie did NOT like that Leo got the extra cake
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