more hot chocolate. sort of.

Have you ever had those Betty Crocker warm thingies where you make a brownie in the microwave? You eat them warm and drizzle them with something yummy, and let me tell you, they are good. It is getting cold here so I want one of those. A while ago I saw a recipe for hot chocolate cake on wikihow. I think we should make it.

This seems like an awesome recipe because it uses up the hot chocolate powder I have sitting in the pantry. Also, it is single serve, and you make it in a mug in the microwave. What could be easier?

So the recipe says we need 9 tbsp. hot chocolate powder and 4 tbsp. flour. My awesome homemade mug is apparently too small, so I used 5 heaping tbsp. of hot chocolate and 2.5ish tbsp. flour. Next, crack an egg into the mug and mix it up. You might be able to see in the picture that it is really thick and difficult to stir until you add the other liquids. My mixing fork is stuck in there.

Next, add a little less than 3 tbsp. each of oil and water (the recipe says 3 but I am doing everything less). Maybe you could add 1.5 tbsp oil and add water until you get batter thickness. Ok so that was the plan, but I added too much water so I had to add more chocolate. It's like putting sawdust on oil spills.

Once the batter is mixed, it should have a smooth, runny texture. In my opinion, it seems too oily. Or maybe it will turn out awesome. Pop it in the microwave for about 3 minutes. For me, the batter kinda inflated after a minute, but shrunk back for the picture.

The picture below shows the crumb of the cake. Crumb is a cooking word that refers to the density, flakiness, and structure of the cake's interior. As you can see, it is dense. Really dense. Not fudgy or brownie-like, but eggy, almost. My hot chocolate mix was not sweet enough on its own to be a good cake mix, either. As I write and let it cool, the cake becomes more mattress-like and not very good at all.

I have created chocolate tempurpedic.

xoxo,

allie