You Can Have Your Cake and Eat it Too…..
Have you ever had that one recipe that was like the golden egg? It was so perfect, so amazing, that everyone wanted it? It had a million-dollar taste, texture, and smell? It was lower in calories and sugar, and had great fiber content? Really?! You have? Then you better put it in the back of your recipe files to make room for this recipe because I am telling you now, this cake beats all chocolate cakes you have ever eaten. This is the golden egg, the million-dollar recipe, this IS HUSBAND APPROVED, this is it.
I’ve put off sharing this recipe for several weeks because I really wanted this to be my first video recipe. I’m not going to lie; it was a flop. I don’t mean just a little disaster, but there was no coming back from it. As suggested I stepped away from the project, gave it a few weeks, still felt unhappy with the video process, and so I just took stills. I couldn’t wait to share this little piece of heaven any longer. But never fear, videos are going to be coming soon, they are in the works, and they are going to happen. Just keep your eyes open for them.
This little cake is very reminiscent of a hot fudge cake. My husband says that it is absolutely, hands down THE best cake that I have ever made. He is head over heels in love with it. The first time I made it he liked it, but then I tweaked the recipe a bit, and now he loves it. No, he isn’t just saying that because he loves me. 😉 He lets me know if I’ve had a fail, if something needs to be improved upon, or if I’ve knocked something straight out of the park. He said that THIS is my million-dollar recipe. I could have saved it for my e-cook book that I have in the works that I’m hoping to release by the end of the year, but I wanted to share it with all of my loyal readers who have stuck with me from the beginning and watched my blog grow.
The only sad thing about this recipe is that it isn’t very good leftover. You want to make it, enjoy it warm, and bask in the ooey gooeyness that is the peanut butter center, and chocolate syrup. I am going to work on an oven version of this though so you can have it in cupcake form that stays fluffy and decadent and doesn’t dry out. You will be shocked to find out that there isn’t any dairy, or plant based milks, in this cake. There also isn’t any eggs, or egg replacements like flax or apple sauce. It is super quick to make this cake, almost too quick so it makes indulgence, that much easier, but I like to keep the dry ingredients mixed in a little single serve Tupperware container, or glass jar. Then when it is time to mix it up it is easier than any boxed mix. It will put the single serve boxed microwave cakes to shame.
I just popped over to Duncan Hines to compare their single serve cake mixes to mine and I am mind blown. WOW! Here is the run down…..
1 single serve chocolate cake
32 grams of sugar
2 grams of fiber
53 grams of carbs (Still a whopping 51 net carbs!)
There are 12 ingredients and SUGAR is the first, plus the crazy preservatives.
60 Second Gooey Chocolate Cake
9 grams of sugar
14 grams of fiber
35 grams of carbs (only 21 net carbs)
Can you believe that? This is by far a healthier option. You can allow yourself to indulge and feel good about it. This is what we call making food work for you. You control the food, you control the ingredients, and you can be happy with the results. This dessert won’t set you back, it won’t make you feel guilty, and you won’t have to say, “I’ll start again on Monday”. This is a lifestyle, not a diet, you can allow yourself treats without torture, and this is the place where you get them. Run, don’t walk, to try your first 60 second gooey chocolate cake. It is single serve, it is all yours, you don’t have to share, you can sit back, relax, and enjoy!
PS… Don’t forget to make your way over to Amazon if you haven’t already tried Sugar 2.0. (If you are a Prime member you can get FREE shipping!) A good majority of my recipes will be using it so you’ll want to make sure you stock up! You can also check HERE to see if there is a store near you that sells it so you don’t have to wait 3 days for it to arrive. 😉 Make life sweet again!
What is your favorite cake? (There may be more single serves added to this family)
How often do you eat dessert?
60 Second Gooey Chocolate Cake
By Angie Gouchenour
1 Tablespoon unsweetened cocoa powder
2 Tablespoons wheat flour
1 ½ Tablespoons Sugar 2.0
¼ teaspoon cream of tartar + 1/8 teaspoon baking soda (Or you can use ½ teaspoon baking powder)
1 teaspoon vanilla flavoring
1 teaspoon coconut oil
3 Tablespoons HOT water
1 teaspoon natural peanut butter (Optional)
1/2 Tablespoon Three ingredient chocolate syrup
Combine the dry ingredients in a microwave safe dish
Add the vanilla, coconut oil, and hot water; stir until combined
Place the peanut butter in the center of the dish
Microwave for 60 seconds
Remove from the microwave (Be careful, it will be HOT)
Drizzle with 1 Tablespoon of Three ingredient chocolate syrup
NOTE: I was going to figure out how to convert this to a cake that goes in the oven later, but thanks to the questions of my readers today I decided to figure it out. If you want to use the oven bake at 320’f for 18 minutes then drizzle with the chocolate syrup. Microwave is fluffier, oven is fudgier. 😉