Guest Post: 2 mins Mocha Cake in a bowl by Sonal Gupta

What can I say about Sonal?  She is such a warm hearted, helpful and a genuine person which is hard to find these days.  I connected with her through a food group and learned a lot from her.  Sonal blogs from simplyvegetarian777 and her recipes are healthy using 1 tbsp of oil or less without sacrificing the taste.

 I wanted Sonal to do the first guest post on my blog as she helped me a lot in my blogging journey.  This is just my way to say “Thank You to Sonal for all your help and advice.”  Appreciate it from the bottom of my heart.
Now on to Sonal:
When Sarika asked me to do a guest post for her blog, I didn’t have to think twice about it. She is special, very special :). You know why..right? Super talented, authentic Indian recipes and fusion recipes come naturally from her. Her Gulab Jamuns [] are on my top of the list to try. Not only that but her black gram / Kala Chana Chaat [] is super awesome. Her posts are versatile and honest.
I am lucky that I have had a a chance to speak with her over the phone, a few times. What a sweet sweet girl. I wish you all the best in your endeavors and voyages, Sarika :). Keep rocking!  So when she asked and I nodded my head in yes, I had to cook and prepare something special for the first guest post on her blog. Before I could finalize this one, I did play around with other ideas and recipes. Finally clicked this and said yes, “That sure looks special” !
I am a big fan of Leslie Bilderback’s work. Her published book  mug cakes , is a must have bible for those lazy moments when you crave for a bite of cake but not in the mood to do the whole honor roll. Super luscious 100 recipes.
I picked a recipe for Espresso a mug Cake and adapted to make it a mocha since my kids were going to eat it too.
Now the Recipe :
Serves : 2
Kitchen Equipments Required : a big bowl, fork, 2 microwave safe bowls or cups .
Ingredients : 
Egg : 1 large
Vegetable Oil : 3 tbsp
Instant coffee powder : 1/2 tsp
Coco powder, unsweetened : 1 tsp
Milk, skim : 3 tbsp
Sugar, granulated : 3 tbsp
All purpose Flour : 1/3 cup
Baking powder : 1/4 tsp
Salt : a small pinch
Topping Suggestions : whipped cream, chocolate syrup or ganache, crushed or chopped nuts, dusting of coco powder and powdered sugar, dusting of cinnamon.
Method :
1. Take a bowl, whisk together the egg and oil with a fork.
2. Stir in the instant coffee powder and coco powder, milk and sugar. Mix well.
3. Add the flour, baking powder and salt to the bowl. Beat the batter until smooth.
4. Divide the batter into 2 microwave safe bowls.
5. Microwave separately for 1&1/2 to 2&1/2 minutes.
Notes : courtesy Leslie Bilderback !
1.Now, pay attention at the step 5. The above timing is recommended as per original recipe. Mine were done in 1 minute and 10 seconds each. It depends upon the power of microwave. The low power microwaves will take more time than the high power one. Keep an eye. Once you see them puffed and get slightly off the edges, these are done. Over cooking will result in hard cakes.   Always start with the shorter time.
2. These are best eaten fresh. Not recommended for storing.
3. You may however, freeze the one portion in the mug or paper cup and use when need be.
4. The bowl or cup or mug used will effect the baking time too. A thin paper cup will not take that much time where as a thick ceramic bowl will take longer.
For more information on Leslie Bilderback, click here   []
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Thanks !




  1. 2 MinA 2 minute Mocha Bowl Cake in Microwave : A guest post for The Taste of the world | simplyvegetarian777 says:

    […] recently did a guest post for Sarika of The taste of the world. Such a darling and sweet girl she is . She asked and I said yes! A humble and honest person and […]

    • Neha usually we substitute egg with applesauce or yogurt…1 egg can be substituted for 1/4 cup applesauce or yogurt. I am double checking with Sonal to see if there is anything else that will work..

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