This cake ends up somewhere between a fudge brownie and a molten chocolate cake. The sourdough starter goes a long way towards making up for the indignity of baking something in a microwave.
• 1⁄3 cup of chocolate chips (roughly)
• ½ tablespoon of butter (or enough to keep the chocolate from seizing up—this will depend on the chocolate you use)
• 3 tablespoons sourdough starter (depending on ripeness of starter and preference—add more starter for a cakier result)
• pinch of baking soda
• a very slight pinch of salt and a few drops of vanilla extract (optional)
Mix together the chocolate chips and butter and microwave until smooth. Add the sourdough starter, baking soda, and vanilla.
Microwave for 30 seconds, check, and then for another 30 seconds until done (this will depend on your microwave).
To read Heather Horn's post on making the perfect microwave chocolate cake (and still retaining some degree of "foodie-ness"), click here.
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