Chocolate cake for SCIENCE!
June 26, 2014 5:39 AM Subscribe
How will changing variables in this microwave chocolate cake recipe
change the outcome?
posted by Solomon to Food & Drink (11 answers total) 10 users marked this as a favorite
The recipe makes a very dense, moist cake, almost like a brownie. If I change things like add more flour, less oil, more milk, etc, how will that affect the outcome? What about cooking the mixture in a wide, shallow bowl as opposed to a taller, slimmer mug? What things are worth altering to make an appreciable difference to the outcome?
I have a variety of sizes/shapes of bowls available, and the microwave is 700w. I'd like to stick to the recipe as much as possible, because I don't have a huge amount of extra ingredients. Omitting something or adding extra in is OK, but I'm probably not going to have an obscure ingredient. That said, I do have things like live yoghurt & baking powder. Glycerine, not so much.
Unfortunately, there is only so much testing that I can do myself. I will report back with all findings.