I don't post here (or much, in general), but I thought you might be able to help me figure out what I did wrong.
I'm trying to reduce the amount of sugar and carbs I eat without fully giving up baked goods, or substituting artificial sweeteners, but it might be a losing battle. I was really craving chocolate cake last week, and made this chocolate mug cake, but I thought 3 tablespoons of sugar was too much for a single serving, so I reduced the sugar to 1 teaspoon, and added 1/2 tablespoon of chocolate chips. I also used almond meal instead of flour. It was OK, but kind of bitter (not surprising).
Anyway, I decided to make it again today and this time reduce the cocoa and almond meal each by 1 tablespoon, and add 1 tablespoon of chocolate chips at the beginning, melted with the butter (so about the equivalent of 1 tablespoon of added sugar, instead of 3). I also reduced the milk by 1 tablespoon because I figured if I was reducing the dry ingredients I needed to reduce some of the wet, and that was the easiest thing to reduce. The flavor was much improved (and really, about the sweetness level I'd want), but the cake overflowed the mug and made a mess in the microwave when I cooked it (it rose perfectly the first time I made it, and it was the same mug).
So, where did I go wrong when fiddling with the recipe? Should I have reduced the baking powder when I reduced the dry ingredients? Did I not reduce the wet enough? Maybe I should stop trying to make the chocolate chips happen and try with 1 tablespoon of sugar the next time, and the original amount of everything else.
It doesn't use any egg at all, and it uses 2 TB of sugar. The end result is pretty big, so I either split it between me and MH, or I halve the recipe if I just want it for myself. I don't use the hazelnut spread, but I add in some chocolate chips. And I use dark cocoa powder rather than regular because that's what I buy for my cakes and brownies ... it gives them a richer taste, I think.
I also put a small plate under the mug when I microwave it, just in case it overflows. I've never had a problem with this recipe overflowing, but I also use a larger-than-normal coffee mug.
I don't know what the particular problem with your recipe may have been, but I wanted to post this recipe because it's the only one I've ever enjoyed. Other recipes I've tried just didn't taste very good. And I like that it doesn't use an egg or butter. Good luck!
Post by redheadbaker on Jun 2, 2014 9:22:21 GMT -5
Baking is a science. The ingredients all interact with one another, and certain ratios are necessary, or you really affect the outcome. Also, you can't always substitute different types of flours at a one-to-one ratio.
I'd look for recipes specifically written for the qualities you're looking for -- lower sugar, etc.