In 1934, Julia Child graduated from Smith with a bachelor’s degree in history. Child went on to study at Le Cordon Bleu in Paris and is today recognized for bringing French cuisine to American culture through her cookbook “Mastering the Art of French Cooking,” in addition to her television series “The French Chef,” which debuted in 1963. Child played an influential role in the food industry in the 1960s and continues to be an inspiration to many chefs and home cooks around the world.
Given Julia Child’s significant mark on the food industry in America, it only seems fitting that here at Smith we have a space dedicated to all things food within The Sophian. So, welcome to The Sophian’s first food column! Keep your eye out in the issues to come for restaurant reviews, recipes, food industry news and information regarding the thriving local food scene right here in the Pioneer Valley.
For the first week of classes, I thought I’d share with you a super simple recipe for a mug cake. The only “equipment” you’ll need are measuring spoons, a mug and a microwave. Happy baking!
Chocolate Mug Cake
Ingredients:
Baking spray (or butter)
1/2 tablespoons vegetable oil
3 tablespoons milk (nut milk works to make it dairy free)
3 tablespoons all-purpose flour
1 1/2 tablespoons hot cocoa powder
1/2 teaspoon baking powder
Pinch of salt
2 tablespoons chocolate chips
Optional: rainbow sprinkles
Instructions:
Begin by spraying a microwave-safe mug with baking spray (or lightly coating it with butter). Add all ingredients besides the chocolate chips, and stir until combined. Add the chocolate chips and stir.
Microwave on high for one minute and 10 seconds. It will rise a bit. You will know it is done when the cake appears dry on top. If not, continue to microwave in 10-second intervals.
Add sprinkles, if desired.
Enjoy!
