Chocolate Cake in a Mug (Quarantine Version)

March 30, 2020 Kathy Ceceri

You’re working at home and your mind starts to wander to snack possibilities. In the old days, you could mosey on down to the local cafe for a break. But now, of course, you’re on your own.

If you’re the parent of young children, it’s possible there are probably some prepackaged, good-until-the-next-millennium baked goods in your cabinet. However, you may want to save those to keep the kids placated during your 19th teleconference of the week.

Instead, try my recipe for Cake in a Mug! All it takes is a microwave, some hot chocolate mix, and a couple of ingredients you’re sure to have in your kitchen. Have no fear, this could easily pass for fresh, decadent, chocolate lava cake from your favorite bistro.

And if your prepper stash doesn’t include gourmet unsweetened cocoa, I’ve got you covered. This version is designed for the instant hot chocolate mix you keep on hand for the kids. Here’s how to make it:

What You’ll Need
4 Tablespoons cake flour
9 Tablespoons hot chocolate mix
1 Egg
3 Tablespoons water
3 Tablespoons oil
1 Microwavable Mug

Like this recipe? Find more dessert and other yummies in my book Edible Inventions — available in softcover, Kindle, and as a PDF!

Combine the Dry Ingredients

Measure out the flour and hot chocolate mix into the mug. Stir.

Add the Wet Ingredients

Crack the egg into the mug. Stir a bit. Add water and oil.

Stir until thoroughly moistened. Make sure to scrape the bottom of the mug with your spoon to avoid any leftover pockets of dry ingredients.

For a gooey lava-like interior, throw in some chocolate chips.

Bake

Put the mug in the microwave on high and set the timer for 3 minutes.
As it bakes, a cylinder of cake will start to rise out of the mug. Way cool!
When done, it will settle back into the mug.

Serve

The handle of the mug may be hot, so use a potholder to remove it from the microwave.

Tip your cake cylinder out of the mug into a dish. It may look a little wrinkled. This is normal.

Use a fork to break it up into quarters. This will allow steam in the center to escape. Arrange so that the more attractive interior of the cake is showing.

Make sure the cake has cooled enough to eat before digging in. Add whipped cream or ice cream if desired.

Enjoy!

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Happy Pi Day! Have S'More Pie

March 14, 2020 Kathy Ceceri

I love S’Mores — that campfire treat that sandwiches chocolate and marshmallow between two graham crackers. But what inspired me to make an oven-baked variation was the discovery of a geeky ingredient that gives this pie the woodsy aroma that takes it over the top: liquid smoke flavoring!

This recipe updates my original version, which appeared on Wired in 2011. For Pi Day 2020, which celebrates the mathematical constant with edible round delights, I’m adding homemade marshmallow topping from my book Edible Inventions. I’m also making the graham cracker crust and chocolate pudding filling from scratch.

Don’t worry, you can use a pre-made graham cracker crust, boxed instant pudding mix, and store-bought mini-marshmallows and it will still be pretty yummy. If you can toast the topping under the broiler or with a kitchen torch, even better!

There’s a lot of math and chemistry in turning ingredients into dessert, so it’s a great activity for kids (with adult supervision). Give it a try! Here's my recipe for Smoky S'More Pie:

Ingredients

Graham Cracker Crust

1 package of graham crackers (add another 1/2 package for large pie pans)
1/3 cup sugar (brown or regular)
6 tablespoons melted butter (add a bit more for large pie pans)

Chocolate Pudding Pie Filling (adapted from here):

3/4 cup sugar
1/2 cup cocoa
3 tablespoons flour
pinch salt
2 eggs, beaten
3 cups milk
1½ tablespoons butter
1½ teaspoons vanilla
dark chocolate chips (optional)

Marshmallow Topping

1/4 cup water
1 packet or 1 tablespoon unflavored gelatin
2 cups granulated table sugar
scant (a little less than) 1/3 cup water
liquid smoke flavoring (such as this)

Directions

To make the crust:

Preheat the oven to 375 degrees.
Crush the graham crackers into crumbs by breaking them up, putting them in a bag, and smashing them with a rolling pin or large jar.
Put the crumbs in a bowl and mix in the sugar and melted butter.
Press the mixture into a pie pan with a spoon or flat-bottomed cup.
Bake for 7 minutes and let cool.

To make the filling:

In a medium saucepan, whisk together the sugar, cocoa, flour, salt, and eggs. Slowly stir in the milk until it’s well mixed.
Set the stove for medium heat and stir constantly until the mixture starts to bubble, about 15 minutes.
Remove from heat and quickly add the butter and vanilla. Stir until the butter melts.
Pour the filling into the crust. Add chocolate chips around the rim if desired. If you want to keep a skin from forming, lay a sheet of plastic wrap on the surface. Chill for several hours.

To make the topping:

Combine the water and gelatin in a bowl, and let it sit.
Combine one cup of the granulated sugar and the rest of the water in a saucepan. Stir the mixture over medium heat until the sugar is all dissolved and the mixture looks clear.
Pour in the gelatin mixture and bring the pot to a boil. Turn off the heat, take the pan off the stove, and let the pan sit to cool for a few minutes.
When the mixture has cooled, pour it into a large mixing bowl.
Beat it with an electric mixer until soft, about 10 to 15 minutes. You should see the mixture get thicker and increase in size. It’s done when it looks shiny and white and it’s thick enough for soft peaks to form. With a spatula, fold in about five drops of liquid smoke flavoring (or to taste).
Spread the topping over the pudding. (If you have any leftover, spread it in a greased pan. When it's set, cut it into squares and roll them in powdered sugar to make your own marshmallows!)
Turn the oven on to broil. Put the pie on the top oven rack under the flame for 30 seconds or just until the topping begins to smoke. Turn the pie to brown it evenly. Decorate with graham crackers and/or more chocolate chips if desired.

Serve warmed or chilled. Happy Pi Day!

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Hamantaschen Science

March 7, 2020 Kathy Ceceri

I always celebrate the Jewish holiday of Purim by baking a wonderful cookie known as Hamantaschen. Here’s my recipe — and the science lesson I made out of it — from a post that originally ran on Wired.com in 2011. I also included the history of baking powder in my book Edible Inventions, as explained by my friend and baking expert Amy Halloran. Check it out after you make these great cookies!

A few years ago, when the kids were studying chemistry, we made Hamantashen cookies for Purim and the question came up about the difference between baking soda and baking powder. We had done the baking soda and vinegar thing many times, so we already knew that mixing sodium bicarbonate with an acid releases carbon dioxide. When you bake, those little bubbles of CO2 make the bread puff up. The acid needed to start the reaction in a batter can come from yogurt, buttermilk, lemon juice, or even molasses or honey.

But the recipe for Hamantashen from my grandmother's old cookbook called for baking powder:

1 cup sugar
1 cup oil
3 eggs
1/4 cup orange juice
1/2 tsp salt
2 tsp baking powder
4-5 cups flour
Filling options: poppy seed or lekvar (prune) filling; apricot jam; chocolate chips or Kisses

Preheat oven to 350 degrees.
Mix together everything except the flour. Add enough flour to make a soft dough, a little on the dry side.
Form into a ball. Roll out about 1/4 inch thick on a floured board. Cut the dough into circles with a round cookie cutter or the rim of a glass. My grandmother's were always small and dainty, but in New York the bakeries they make 'em as big as your hand.
Spoon some filling in the middle. To shape the cookie, pinch three sides up to form a triangle.
Bake for 20 minutes, until the edges are brown.

Baking powder is baking soda with the acid already mixed in, in the form of cream of tartar. When moistened, powdered acid combines with the baking soda and produces the requisite bubbles. Some baking powder is "double acting," meaning it releases most of the bubbles when heated, so that the leavening action doesn't expend itself while the dough is waiting on the counter to bake.

If you want to try my grandmother's recipe for Hamantashen and you're all out of baking powder, you can make your own by mixing two parts cream of tartar with one part baking soda.

This page may contain affiliate links. They add nothing to your cost, and help support this website. Another way to help me keep producing great STEAM content for kids is to buy my books. Thanks!