Sunday, March 17, 2013

Tangy Chocolate Spice Cake In A Cup


I love watching Food Network.  It is on pretty constantly at my house, whether I'm watching it or it is just background noise it is my go to around here.  Lately, I have been on a "single serving" dessert kick, hope you don't mind. lol  What happens when these two things mix?  A new dessert recipe that I just had to try... Tangy Chocolate Spice Cake in a Cup!  Paula Deen (one I don't normally watch per se, but I do love her recipes) was making a Chocolate Sour Cream Pound Cake.  It was a step or two beyond everyday baking and made a HUGE cake.  Not that there is anything wrong with that, I am sure at some point I will make the inspiring delicacy.  But for now I just wanted something small, quick, easy, and scrumptious.  The result is my Tangy Chocolate Spice Cake in a Cup.  See below :)

As far as spices go, do NOT get hung up on using cardamom.  The cake will be good with cinnamon or another spices.  BUT, cardamom is AMAZING and I highly recommend adding it to your spice cabinet.  It is what cinnamon hopes to be when it grows up and it adds a beautiful complexity to this little cake.

Tangy Chocolate Spice Cake In A Cup

½ T butter
2 t  sour cream
3 T sugar
1  egg
pinch cardamom
1/16 t  baking powder
2 t  cocoa
2   flour          

In at least a 12 oz. coffee mug, melt and cool butter. Whisk in sour cream, egg, and vanilla. Whisk in sugar, cocoa, baking powder, and cardamom (or spice of choice). Add flour and mix well.

Microwave about 90 seconds.

This recipe grows!  So don't use a small mug. 
Also, it pops out easily (otherwise I wouldn't have ;) )

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