Today I am reviewing a recipe going around the internet called Cake in a Cup. The e-mail, which I received from my aunt, describes a way to “bake” chocolate cake in a coffee mug. 
Initially, I had my doubts. I mean, come on cake? In a cup? Thee whole idea behind the recipe is that you put a little dash of this, a splash of that, mix it all up and nuke it in the microwave to make your own single-serving instant cake for those late night cravings.
Brilliant, right? Wrong. While this did take a mere 5 minutes for me to whip up, I wouldn’t exactly call it “cake”. As you can see, the end product looked more hardened lava rather than fluffy cake. The taste was just as disappointing. It had a tough, spongy texture. It tasted bland and faintly of plastic. I blame it on the egg to dry ingredient ratio. After all, most cake recipes have a couple of eggs and couple of cups of flour. This recipe calls for one egg and only a few tablespoons of flour.
I wouldn’t recommend this speedy treat to anyone; if you have a late-night chocolate craving, I’d stick to the Oreos. However, just in case you want to experiment with it on your own – here is the recipe. (Since no one is credited in the e-mail, I don’t know who to credit with inventing it)
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (make sure its microwave safe)
