Jeanetta Darley’s Choco-Raspberry Micro Cake

Bowl of raspberries jeanetta darley

It’s June and while it may not officially be summer, school is out and the summer heat is just getting turned on.  My garden is finally getting the kick it needed.  One of the few fruits of my yard I have been enjoying is my raspberries.  They over spill in a flower bed near our back porch.  I have a table where I write and draw at that’s right next to the raspberry bed.  I can reach out and snatch a snack when needed.  As a teenager I developed a sever allergy to the “other red berry” so raspberries are my go to berries. 

raspberries in the wild jeanetta darley

While these late spring temps are still pleasant we know the heat is coming.  One thing I always look for as the temperatures rise outside is a way to cook that does not heat up my house.  Dessert, in my opinion, is often greatly overlooked.  Sometimes you just want a little dessert that doesn’t involve a major baking event.  A small one or two serving creation doesn’t sit around on your counter tempting you to indulge.  So in my desire to beat the heat and not eat a whole cake myself I created this microwave cup of cake recipe.

raspberries jeanetta darley

I can hear you now. “Microwave?!”  But trust me on this.  Think of it as a grown up much tastier version of our Easy Bake Oven adventures.  The recipe is easily adaptable to many flavors.  But since I have raspberries in abundance and there’s always an occasion for chocolate, I whipped up this version of a Choco-Raspberry Micro Cake.

jeanetta darley choco raspberry micro cake

This is also a quick and easy recipe for the kids to make.  Watch the video of my son and me whipping up a bowl.

 

Jeanetta Darley: Choco-Raspberry Micro Cakes

Ingredients

  • ¼ cup fresh raspberries
  • 3 tablespoons flour
  • 2 tablespoons cocoa powder
  • 4 tablespoons sugar
  • ¼ teaspoon baking powder
  • 2 tablespoon milk, cream, or half & half
  • 1 egg
  • 2 tablespoon oil
  • ½ teaspoon vanilla

Instructions

  1. Combine all dry ingredients into a small mixing bowl with a fork.
  2. Whisk all remaining wet ingredients with the fork in a liquid measuring cup.
  3. Pour wet ingredients into dry ingredients and mix thoroughly.
  4. Lightly grease 2-3 coffee cups, ramekins, or 1 cereal bowl. Toss in a few raspberries. Pour batter halfway up baking dish. Place the cup on a plate in case the cup overflows while cooking.
  5. Microwave on high in two 30-second intervals. Cook in 15-second intervals until you can smell the chocolate.
  6. Be careful because the cake and cup will be hot. Top with whipped cream, ice cream, or powdered sugar and enjoy!
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