(Almost) Instant Chocolate Cannabis Cake

Chef and Author: Vicki Siu

When the popular Japanese dollar-store chain Daiso opened their first North American location in Richmond BC over fifteen years ago, Gwen Stefani was topping charts with her first solo album. I remember the infamous “Harajuku Girl” backup dancers, and the scandalous rumour that they were contractually forbidden from speaking English aloud. Hollaback girl blasted from my speakers when I drove the thirty minutes from East Vancouver to Daiso, where a few aisles were devoted to imported msg-laden chips and super kawaii snacks with wacky pictographs.

Fast forward to today, I wouldn’t survive two tracks in the car from the L.A.M.B. album, but am still a fanatic for No Doubt and Japanese goodies. One of the things I bought at Daiso way back then was a cake that required nothing more than a mug, egg, and a few beeps of the microwave to “bake”. It was fantastic. Now, years later, it's still one of my favourite things to create, but with a small (but large!) twist.

I was hanging onto a vial of Cannalife lab’s Organic Olive Oil, and had decided to experiment with my all time classic chocolate microwave cake - though less instant, but more uplifting.

"What you waiting, what you waiting, what you waiting for…"

You should give this recipe a try too! (That was my attempt at bringing back the hollaback.)

(Almost) Instant Chocolate Cake

This mildly dosed cake gets a boost of flavour from the addition of dark chocolate and fruity olive oil. Best served warm with a cold glass of milk.

Ready in 15 minutes and Serves 2 (15mg THC per serving)

Ingredients:

30g dark chocolate chips, or a bar broken up into small pieces

50g/50ml milk

14g/1 tbsp Cannalife Labs cannabis infused olive oil

50g good quality olive oil, plus a few drops for greasing the mugs

60g sugar

1 large egg

2g (½ tsp) vanilla extract

65g all-purpose flour

8g (2 tbsp) dutch process cocoa powder

2g (½ tsp) baking powder

Pinch of salt

Directions:

In a small bowl, whisk the together the flour, cocoa powder, baking powder, and salt with a fork.

In second small bowl, microwave the chocolate with the milk at 15 second intervals and stir between each interval until it has completely melted. Then, mix in the oils and sugar.

Now, add the egg and vanilla to the chocolate mixture and whisk together till combined. Finally, add the dry ingredients to the chocolate mixture and use a small spatula to combine, scraping down the sides of the bowl as much as possible, until all but a few specks of flour remain.

Grease two mugs and microwave for 2 minutes and 20 seconds on high or 2 minutes and 35 seconds for a single oversized mug. Allow the cakes to cool for at least a minute before serving they’re still warm and enjoy!

~

Vicki is a Chinese-Canadian food writer and cannabis advocate based in Vancouver, BC.  Her unique understanding of the cannabis plant as a botanical ingredient, and it’s growing practices, come from 15 years of floristry and owning her own floral boutique in Kitsilano.  Vicki has received certification from The Culinary Cannabis Association and has also gained infamy for her canna-cooking in the name of product development.