Microwavable Chocolate Cake

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ALL YOU NEED:


FOR THE CAKE:

1/2 cup sugar
7 tbs all purpose flour
3 tbs cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup milk
2 tbs canola oil
1/2 tsp vanilla extract
2 tbs water

FOR THE FROSTING:

4 tbs butter, room temperature
3 tbs cocoa
1/2 cup powdered sugar
2 tbs milk
dark chocolate shavings (optional)

DIRECTIONS:

1. In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs and evenly distribute batter into mugs (1/2 cup of batter each)

2. Microwave each mug by itself for 1 minute 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. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.

3. While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking. If using, shave dark chocolate over the top of the cake using a sharp knife.