Name: Microwave Chocolate Cake II
Yield: 1
Ingredients: 4 tbsp (60 ml ) all-purpose flour; 4 tbsp (60 ml) white granulated sugar; 2 tbsp (30 ml) unsweetened cocoa powder; 2 tbsp (30 ml) whisked egg; 3 tbsp (45 ml) milk; 3 tbsp (45 ml) vegetable oil; 3 tbsp (15 ml) chocolate chips , pine nuts , or hazelnuts; Vanilla and/or cinnamon to taste

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Microwave Chocolate Cake II

Serves 1

Ingredients

4 tbsp (60 ml ) all-purpose flour
4 tbsp (60 ml) white granulated sugar
2 tbsp (30 ml) unsweetened cocoa powder
2 tbsp (30 ml) whisked egg
3 tbsp (45 ml) milk
3 tbsp (45 ml) vegetable oil
3 tbsp (15 ml) chocolate chips , pine nuts , or hazelnuts
Vanilla and/or cinnamon to taste

Directions

Make the batter

Mix all the dry ingredients directly in a microwave-safe mug or bowl.
Add the egg and mix well.
Stir in the milk and oil.
Add the chocolate chips and vanilla. Stir well.

Cook and serve

Microwave for 3 minutes at 1000w / 4 minutes at 700w / 3:30 minutes at 750w.
Cool slightly and enjoy.

Nutrition, whole recipe (rough)

1214Calories

33 gProtein

56 gFat

143 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Pine Nut	1 oz (28g)	191
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Cinnamon	1 tsp ground (2.6g)	6
Hazelnut	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Chocolate + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together10,020 recipes

Shared aroma: sotolon (curry, maple).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Cocoa powder + vanillatop 10% of all pairs

Smell alikemoderate

Cooked together2,189 recipes

Shared aroma: sotolon (curry, maple).
Flour + vanillatop 12% of all pairs

Smell alikemoderate

Cooked together19,241 recipes

Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour: Provides the starch structure that sets the cake's crumb as it cooks.
Whisked egg: Binds the batter and helps give the cake its set, tender structure.
Vegetable oil: Adds fat that keeps the cake moist and tender after cooling.
Milk: Hydrates the flour and sugar so the batter forms and the starch can set.
White granulated sugar: Adds sweetness and helps keep the crumb soft and moist.
Unsweetened cocoa powder: Supplies the chocolate flavour and dark colour of the cake.

The step that matters

Microwave for the time matched to your wattage. Microwave power varies widely, so the cooking time must match the oven's wattage. Too little time leaves the centre wet and underset, while too much time dries and toughens the cake as its starch and egg proteins set.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Microwave Chocolate Cake II