Matilda Cup
Matilda Cup
Ingredients
For the Cake
- 4 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
- 3 tablespoons milk
- 1 tablespoon vegetable oil
For the Ganache
- 1/2 cup dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- 1
In a microwave-safe mug or small bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and granulated sugar. Whisk until well combined and no lumps remain.
⏱️ 2 min
- 2
Add the milk and vegetable oil to the dry ingredients. Stir vigorously with a fork or small whisk until a smooth batter forms. Be careful not to overmix, but ensure all ingredients are incorporated.
⏱️ 2 min
- 3
Microwave the cake batter on high for 60 to 90 seconds. Cooking times can vary significantly between microwaves, so start with 60 seconds and check for doneness. The cake should be set and spring back slightly when gently touched. If still wet, microwave in 10-second intervals until cooked through.
⏱️ 2 min
- 4
While the cake is cooking or cooling slightly, prepare the ganache. In a separate microwave-safe bowl, combine the chopped dark chocolate and heavy cream.
⏱️ 1 min
- 5
Microwave the chocolate and cream mixture in 30-second bursts, stirring well after each burst, until the chocolate is completely melted and the ganache is smooth and glossy. This usually takes 1 to 2 minutes total.
⏱️ 2 min
- 6
Once the cake has cooled slightly, gently crumble it into a serving cup or bowl.
⏱️ 1 min
- 7
Pour the warm, glossy ganache generously over the crumbled cake. Serve immediately and enjoy your dangerously chocolatey Matilda Cup!
⏱️ 2 min
Kitchen Tools
Matilda Cup
For the Cake
- 4 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
- 3 tablespoons milk
- 1 tablespoon vegetable oil
For the Ganache
- 1/2 cup dark chocolate, chopped
- 1/2 cup heavy cream
Instructions
- 1
In a microwave-safe mug or small bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and granulated sugar. Whisk until well combined and no lumps remain.
⏱️ 2 min - 2
Add the milk and vegetable oil to the dry ingredients. Stir vigorously with a fork or small whisk until a smooth batter forms. Be careful not to overmix, but ensure all ingredients are incorporated.
⏱️ 2 min - 3
Microwave the cake batter on high for 60 to 90 seconds. Cooking times can vary significantly between microwaves, so start with 60 seconds and check for doneness. The cake should be set and spring back slightly when gently touched. If still wet, microwave in 10-second intervals until cooked through.
⏱️ 2 min - 4
While the cake is cooking or cooling slightly, prepare the ganache. In a separate microwave-safe bowl, combine the chopped dark chocolate and heavy cream.
⏱️ 1 min - 5
Microwave the chocolate and cream mixture in 30-second bursts, stirring well after each burst, until the chocolate is completely melted and the ganache is smooth and glossy. This usually takes 1 to 2 minutes total.
⏱️ 2 min - 6
Once the cake has cooled slightly, gently crumble it into a serving cup or bowl.
⏱️ 1 min - 7
Pour the warm, glossy ganache generously over the crumbled cake. Serve immediately and enjoy your dangerously chocolatey Matilda Cup!
⏱️ 2 min