Got Five Minutes and a Mug?

Then you, too, can have a "chocolate cake" that looks like something you'd find in the lower intestine of an elephant.  Sounds tempting, right?

The "Five Minute Chocolate Cake" recipe has been circling the internet for years, wowing college students and lazy eaters the world over.  It's a pretty basic recipe, really, and as close to a boiled cake as you'll want to get on this side of the Atlantic.  And, yes, it is cooked in a mug.  In your microwave.  In five minutes.

Wondering how this cake actually turns out?  Don't.  Local radio personality Jay Lee took it upon himself to test out the recipe and share the results (and pictures!) with the rest of us.

To say the cake looks unappetizing is being far too kind.  In fact, it looks as though it might be spawning a small but meaty colony of worms.

Despite this, Jay and his kitchen assistant Jim Henkel claimed that the cake tastes just fine:

Our friend Jim offered to take the first bite and pronouced it delicious!  We each had a bite ourselves and it was quite good!

If you're either desperate or drunk enough to try the cake for yourself, here's the recipe.  Knock yourself out (and let us know how it goes!).

Five Minute Mug Cake

4 T. unbleached cake flour
4 T. white sugar
2 T. cocoa
pinch of salt
1 egg
3 T. milk
3 T. oil (you can also substitute applesauce)
cooking spray (like Pam)
1 mug

Coat inside of mug with cooking spray. Mix flour, sugar, cocoa and salt in mug.  Pour in the egg, milk and oil.  Mix well.  Microwave for 3 minutes on maximum power (1000 watts).  The cake will rise; it's supposed to do this.  Once the cake stops rising, tip it onto a plate and serve with whipped cream or ice cream.

KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Katharine Shilcutt