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: Cocoa powder and chocolate match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 1,587 recipes mention both. Both carry 2-ethyl-3,6-dimethylpyrazine, which smells roasted, nutty. The science ↓

The recipe

Serves 1

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

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.

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 aroma chemistry they share, and how many recipes mention both.

Cocoa powder + chocolatetop 2% of all pairs

Aroma overlapstrong

Mentioned together1,587 recipes

Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).
Milk + vanillatop 2% of all pairs

Aroma overlapmoderate

Mentioned together19,175 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Chocolate + vanillatop 2% of all pairs

Aroma overlapmoderate

Mentioned together10,018 recipes

Shared aroma: sotolon (curry, maple).
Sugar + vanillatop 3% of all pairs

Aroma overlaplow

Mentioned together35,031 recipes

Shared aroma: beta-damascenone (apple, rose).
Cocoa powder + vanillatop 4% of all pairs

Aroma overlapmoderate

Mentioned together2,189 recipes

Shared aroma: sotolon (curry, maple).

Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely 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