Someday there will be a good picture done of this cake by Jeremy but I always seem to make it late at night and when Jeremy is gone.  I have made microwave single serving cakes in a mug before but they just don't quite do it for me.  I have my emergency chocolate nights and this is the recipe I break out.  It takes me 25 minutes for perfectly gooey chocolate cake - start to finish.  And if I happen to have some cool whip around, its perfection.  I make it usually in two tiny loaf pans and will either share the extra or tuck some away in the refrigerator for a future chocolate emergency - otherwise known as the next night.  The recipe is from BHG magazine.


1/2 c flour
1/4 c sugar
3/4 c tsp baking powder
1/3 c milk
1/4 tsp salt
1 Tbsp oil
1 tsp vanilla
1/4 c nutella or peanut butter or biscoff spread
1/3 c mini or regular sized chocolate chips
1/2 c sugar
1/4 c unsweetened cocoa powder
3/4 c boiling water

1. Preheat oven to 350 degrees.  Spray either 6 5 oz ramekins set within a baking pan or 2 small loaf pans or 1 small cake pan with cooking spray.
2. Mix flour, 1/4 c sugar, baking powder, and salt.  Add oil, milk, vanilla and spread of choice until smooth and stir until smooth and then stir in chocolate pieces.
3. Divide batter into pans.
4. In bowl stir together 1/2 c sugar, cocoa and boiling water.  Pour over batter.  DO NOT STIR
5. Bake uncovered for 20 minutes or until toothpick inserted into cake portion comes out clean.