- 3 tbsp granulated white sugar
- 6 tbsp all purpose flour
- 1/2 tsp baking powder
- 1/16 tsp ground nutmeg this looks like a very small amount, but please do not omit this!
- 1 3/4 tbsp vegetable oil
- 3 tbsp low fat or fat free milk
- 1/4 tsp vanilla extract
Chocolate ganache frosting (optional)
- 1/4 cup semisweet chocolate chips
- 2 tbsp boiling heavy cream
In a microwave-safe mug (at least 8 oz or more. I used 8 oz mugs and the cakes rose exactly to the top), add all ingredients. Mix with a mini whisk until batter is smooth. Cook cake in microwave at full power about 1 minute 30 seconds or until top of cake is done. Let cake cool a few minutes before eating or decorating. Cake is best consumed soon after it is cooked or it will start to dry out, so if you are planning on decorating, do not wait too long.
If desired, use a cupcake corer to remove some of the center of your cake, creating a donut appearance. I only cored out half rather than having the hole go straight to the bottom. For a cinnamon sugar finish, lightly brush the surface with butter and then sprinkle sugar and cinnamon.
To make ganache frosting, add boiling heavy cream to chocolate chips and whisk until smooth and glossy. If your chocolate is not completely melted, microwave briefly for about 10 seconds and then try to whisk again until smooth and glossy. The chocolate ganache should be thick but slightly running, making it easy to spread on the donut cake.