A mis lectores españoles: mi quinta entrada para mi proyecto de blog español está por debajo de esta entrada.
For my Spanish class, I am writing an argumentative essay on obesity. The “argument” of my paper is that society is to blame for today’s prevalence of obesity. Personally, however, I believe that obesity is ultimately a personal choice. I chose to write my paper “in favor” of society because I thought this stance yielded a wider variety of arguments, and therefore, would provide for a more diverse and interesting essay. My first argument “in favor” of society is that society has created the expectation of instant gratification in all aspects of life, including consumption (i.e.: fast food restaurants and frozen + microwavable dinners).
So, after writing the paragraph about instant gratification in relation to consumption and my entire paper on obesity, I feel a bit hypocritical posting a recipe for a microwavable cake. I should be less lazy and take the time & effort to bake an entire chocolate cake or batch of my mom’s brownies. But…this chocolate cake in a mug is delicious, and can satisfy a craving for ooey-gooey, rich chocolate in minutes.
Everything in moderation, right?!
Chocolate Cake in a Mug, recipe slightly adapted from AJ’s Cooking Secrets
I was drawn to this recipe for chocolate cake in a mug because it had a fraction of the sugar (some recipes used as much as 1/4 cup for one serving!) and fat compared to other recipes. It also contains no eggs, so no worries about eating undercooked eggs! I have made a few changes to the original recipe to make it a bit more wholesome. Like any dessert, I want it to be as wholesome as I can make it, without sacrificing flavor.
- 2 Tablespoons whole wheat pastry flour
- 1 Tablespoon cocoa powder
- 1/4 teaspoon baking powder
- Pinch salt
- 1 Tablespoon + 1 teaspoon sugar
- 1 teaspoon dark chocolate chips (about 15)
- 3 Tablespoons milk
- Very small splash of vanilla extract
- In a microwave-safe coffee mug, thoroughly mix together flour, cocoa powder, baking powder, salt, sugar, and chocolate chips
- Stir in milk, oil, and vanilla extract until combined with the dry ingredients (make sure to scrape the bottom, as the dry ingredients like to “hang out” there).
- Microwave batter for approximately 30 seconds; the cooking time will depend on microwave power and desired cake texture. (I microwave my cake for 30 seconds, and the result is similar to a molten chocolate lava cake.)
- Enjoy plain, or with a dusting of powdered sugar, scoop of vanilla ice cream, dollop of whipped cream, spoonful of peanut butter, or cold glass of milk!