There is something amazing about baking a cake for someone. It fills you with a sense of achievement and makes you feel generous… Yes, agreed, anyone can walk into a bakery and buy the fanciest cake out there, but nothing beats the feeling of baking a cake from scratch (with imperfect frosting, of course) and bringing it over to celebrate someone. That smile on their face – priceless. Starting from the planning to baking it, each step has that person’s thoughts etched in your mind.
The special part about this Birthday Chocolate Cake is
- You don’t need an oven (Yeah, you heard it right)
- Its done in less than 30 minutes (Literally)
- You need no fancy Baking gadgets. All you need a microwave proof mug.
- You don’t have to worry about the left overs
Last year in August, I baked a The Naked Red Velvet Cake. It was three-tier and it took me quite a bit of work. This year, I decided to keep it really simple yet classic. :). I also decided to make this Birthday Chocolate Cake just for two (Sounds selfish, no?). I was debating between an Afogatto and a quick chocolate cake for two. Decided on the latter. This Birthday Chocolate Cake for Two is a really simple cake. All you need is less than 30 minutes (that includes the baking and frosting time as well).
I decided to frost the cake with Strawberry Buttercream and the buttercream was so delicious that, I literally licked it off the bowl.
These Chocolate Cakes for Two would be perfect to serve for dessert on Valentine’s day, or for any other special day where all you want is celebrate someone you adore or even for those days when you just have a bad chocolate craving.
They are quick and simple to make, taste great and you don’t have to worry about left overs.
For the cake
- ½ cup sugar
- 7 TBSP all-purpose flour
- 3 TBSP cocoa powder
- ¼ TSP baking powder
- ¼ TSP baking soda
- ¼ TSP salt
- 1 egg
- ¼ cup milk
- 5 TBSP canola oil
- ½ TSP vanilla extract
- 2 TBSP instant coffee
For the Strawberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups confectioner’s sugar, sifted
- 2 TBSP seedless strawberry jam
- 1/2 TSP vanilla extract
- 1 TBSP whole milk
- pinch of salt
- In a small bowl, mix together all dry cake ingredients.
- Mix in wet ingredients, stirring until combined.
- Heavily grease two large mugs with butter and evenly distribute batter into mugs.
- Microwave each mug by itself for 90 seconds on high.
- Remove from microwave and shake slightly to loosen cake from mug.
- Flip mug over onto parchment paper-lined plate or board.
- The cake should drop right out.
- Completely cool the cakes
- Cream together butter and ½ cup of confectioner’s sugar at a time.
- After each cup of sugar has been added, add strawberry jam, then add vanilla and then beat on high for about 20 seconds to lighten the frosting.
- Add milk and salt and whip on high for a final 20 seconds.
- Frost the top of each layer before stacking.
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