3 Minute Chocolate Cake Recipes

Steps:

• For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F.
• Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes.
• For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside.
• Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter.
• Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve.

Steps:

• 1. Add dry ingredients to Microwaveable Coffee Mug and mix well.
• 2. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
• 3. Add chocolate chips (if using) and vanilla (spalsh to taste) Mix again.
• 4. Put your mug into the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little. Can be tipped out on a plate if desired.

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Steps:

• Put all ingredients in a large mug and mix well.
• Microwave for 3 minutes.
• You will see cake rise, but it will fall when you take it out of the microwave. Microwave times may vary. If it looks done 15 or so seconds earlier, take it out.
• Eat, but be careful, it's HOT!

Steps:

• Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
• Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
• Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

Steps:

• Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish.
• Add water, melted butter and egg and blend together thoroughly with a fork.
• Cover with plastic wrap and cut a small vent in the top to vent.
• Microwave on HIGH for 1 minute or until a knife comes out clean.
• Cool a bit and eat warm with whipped cream.