The Quickest Chocolate Cake

I just couldn't resist trying chef Michael Symon's recipe for Chocolate 'Cup' Cake.

I found the recipe in the June 18, 2012 issue of "People" magazine and if it wasn't from great chef Michael Symon, I would think it would be too good to be true — You mix up an easy cake batter, divide it among four coffee mugs and zap them in the microwave for three minutes.

Thank you Michael Symon!

I tested the recipe and it works. The cake is moist, rich and satisfying. This is one handy recipe that I will definitely keep on file.

Here's how you do it:

Put 8 oz. of butter and 8 oz. of chopped dark chocolate in a microwave safe bowl.

Microwave the chocolate and butter for 1 minute on the highest setting. Stir until melted.

In another bowl, combine 3/4 cup sugar, 3/4 cup flour, 4 eggs, 1 teaspoon sea salt and 1 teaspoon orange zest.

Whisk these ingredients together.

Add chocolate mixture.

Mix well.

Divide mixture among four 10 oz. coffee mugs.

Place all the mugs in the microwave and cook for 3 minutes on the highest setting. Let cool 30 seconds after baking.

Garnish with whipped cream and shaved chocolate.

Enjoy!

Guinness Chocolate Cake

 I needed a last minute dessert to bring to a dinner party tonight so I turned to my favorite fail-proof Guinness Chocolate Cake. The cake comes together lickety-split — You mix it by hand in one bowl!

Today I substituted plain non-fat yogurt for the sour cream in the original recipe because I didn't feel like running to the store and it worked. The cake still came out moist and delicious.

The original recipe is from Nigella Lawson's cookbook "Feast." Try it and you won't be disappointed.

Guinness Chocolate Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup cocoa powder
2 cups granulated sugar
3/4 cup sour cream ( or substitute plain yogurt)
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Preheat the oven to 350 degrees and butter and line a 9-inch springform pan.

Pour the Guinness into a large saucepan, add the butter in slices and heat until the butter is melted. Turn off the heat and whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and pour into the beer mixture and finally whisk in the flour and baking soda.

Pour the cake batter into the greased and lined pan and bake for 45 minutes to 1 hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.

Once cool, frost with Cream Cheese Topping.

Cream Cheese Topping
1 package (8 oz) cream cheese, room temperature
1 1/4 cups powdered sugar
1/2 cup heavy cream

Whip the cream cheese until smooth. Add powdered sugar and whip again. Add the cream and whip again until it's light and spreadable. Frost just the top of the cake so that it resembles a frothy top of Guinness.