Instant Chocolate Cake Recipes

INSTANT CHOCOLATE CAKE

Steps:

• Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth. Microwave until puffed, about 2 minutes.
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INSTANT CHOCOLATE CAKE

Steps:

• Set 1/4 of the cookie chunks in a 10-inch pie plate. In a chilled bowl with chilled beaters whip the cream until semi stiff. Incorporate the sugar and beat until stiff; fold in the vanilla.
• Crumble a quarter of the cookies in a 10-inch pie plate. Spread a quarter of the whipped cream over the cookies. Arrange some whole cookies over that, spread with another quarter of the whipped cream. Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream. Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight.

INSTANT CHOCOLATE CAKE

Steps:

• Place the eggs, sugar and salt into the bowl of a stand mixer with the whisk attachment and whisk for 1 1/2 minutes on medium-high speed. Add the melted chocolate, flour, espresso powder and vanilla and whisk on medium speed for 30 seconds.
• Pour 2 cups into a whipped cream charger. Fill only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until one-third full.
• Place 1 mug at a time in a microwave. Cook for 45 seconds at 90-percent power. Repeat with the remaining batter. Serve the cakes immediately.