Dangerous Chocolate Cake

My roommate came home the other night with an email print-out of the most dangerous chocolate cake recipe in the world, one that can be made in under 5 minutes.  And that, my friends, is what makes it dangerous.  I whipped this up in just a few minutes, a few tablespoons of this, a few more of that, a splash of this and a splash of that, it was like making doll food or something.  I whisked my ingredients, dumped everything in a coffee mug and popped it in the microwave.  There are a couple of inherent problems with 5-minute chocolate cake, firstly there is no delicious smell of baking chocolate cake.  Secondly, this recipe needs a bit of tweaking.  Luckily, because it is just a smidge of this and a spoonful of that–tweaking is not going to be a problem.  I’ll leave you with the recipe and my notes at the end.

Dangerous Chocolate Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa powder
smidge of salt
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
splash of vanilla

Mix dry ingredients, add egg & mix again. Add milk and oil and mix again, add chocolate chips, vanilla and mix.  Pour into coffee mug & microwave on high for 3 minutes.

Allow to cool, tip onto plate & enjoy.

Alright…so here is what I think needs to be changed.  I think that instead of mixing, you need to whip with an electric mixer to make the batter fluffier.  I think the dry-to-wet ingredients needs to be modified.  I think there should be a LOT more chocolate chips, because that was the best part.  I think that ice-cream is a better choice than whipped cream and I may try turning the wet ingredients + chocolate chips into a sauce before mixing it into the dry stuff, hopefully leaving a deliciously gooey middle.  I have a sneaky suspicion I will be making several mini chocolate cakes this week.