Fabulous Fail: Microwave Chocolate Cake

>> Thursday, June 23, 2011

By now, we all know I'm a huge fan of "baking" stuff in the microwave. Just check out the latest micro-muffin recipe, and you'll see what I mean. So, imagine my delight when I came across this amazing microwave chocolate cake recipe.

As always, I wanted to take it a step beyond that recipe. I wanted to double the batter and pour it into three small bowls. I wanted, dear friends, to make an intensely easy, microwave chocolate LAYER cake with some of Ashley's peanut butter frosting.

Here's what happened.

I mixed together the batter -- making a few changes here and there with the ingredients. I probably ate at least a half cup of it while pouring into three Fiestaware bowls. (The preggo in me is addicted to batter and dough of any kind.)

Then I started microwaving it. The recipe says to cook for 1 minute on high. Then remove from the oven and stir. This action ensures the now-melted chocolate chips are better incorporated and distributed throughout.

Chocolatey goodness . . .

From the top, we have the cooked-1-minute-and stirred mix. Then clockwise from that, the before-hitting-the-microwave version. The bottom photo is of a "complete" cake -- after cooking for an additional minute and a half.

Let's just say, things were looking (and smelling) amazing.

Then the problem started. I noticed the cakes -- despite being pour into well greased bowls -- were stuck. Completely stuck. So, I put them in the refrigerator to cool down a bit.

I daydreamed about how good the whole thing would turn out on my 6-mile jog.

When they were sufficiently cooled, I tried prying the cake out with a fork. Tipping the whole bowl over. Gently pulling at the corners with my fingers. ANYTHING and EVERYTHING. It was clear after about three minutes, though, that it wasn't going to budge.

Eventually part of the cake did come out. Grrrrrr!!!

So, what's the whole "fabulous" part of the fail? Well, despite how crumbly the texture may look, the cake is actually quite moist. And it tastes INCREDIBLE. Just as good, if not BETTER than any chocolate cake I've made at home before.

For now, we'll just enjoy the cakes right out of the bowl.

This isn't the last try, mind you. There will be more attempts . . . and tips are appreciated. I'm determined to create a fancy cake in my microwave. Why, exactly? We've received emails requesting dessert recipes that don't require ovens for baking. And we have a ton of no-bake and raw stuff to suggest, but this whole cake thing seems like so much fun!


For those of you interested in why pregnant women CAN eat brie (like in the Baked Flatbread with Sweet Onions, Collards, and Brie recipe), check out the 17 Week video post on (never home)maker, baby!

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