How about combining two of my very
favorite things: science and chocolate? Where could we possibly go wrong with
that? We did the first part in what will probably be a many part series on
kitchen chemistry for kids: the science behind baking and cooking and food.
Today’s experiment focused on the role of
proteins in baking. To do this, we made Chocolate Mug desserts. The Chocolate Mug Cake recipe includes an egg, and the
brownie recipe does not. We were going to make both formulations and compare their
textures. It was such fun to mix the chocolate batters and pour them into mugs, but seriously,
people. We were doing some important scientific experimentation here.
When the Chocolate Mug Cake went into the microwave, the
kids watched as it slowly puffed up and rose in an eerie column above the rim
of the mug. That’s when we discussed the main points of our kitchen chemistry
for kids.
“See our cake getting big and poufy?” I asked the kids.
“That’s the gas bubbles getting hot and growing bigger, making the dough squish
out. Then think about the eggs. Eggs are full of protein. When the protein is
cooked, it changes the shape. [This is a process called denaturing.] The
protein becomes kind of like beams in a building to hold up the cake. Then the
flour is kind of like sheetrock or cement to go over the beams and complete the
structure of the building. Without the strong proteins, a light and fluffy
building wouldn’t be able to go quite so high."
I got nods of agreement, especially from Jayman who is
fascinated by construction sites and seemed to understand about building beams
and cement. Just for comparison, we made a Chocolate Mug Brownie, which doesn’t
include an egg. We compared textures – the cake was spongy and airy while the
brownie was very dense and squishy.
And, of course, the very best part of our kitchen chemistry
for kids came last. We got to eat the lovely chocolatey experiments we’d
concocted. They were both pretty yummy, although the cake was better than the
brownie, in our opinion! I need to do a little more tinkering with the recipes
to get them just right.
I’m thinking if there were a few more units like this in
high school chemistry, we’d have a lot more scientists running around! It was a
very delicious day of kitchen chemistry for kids.
Just as a side note: If you
try this at home with your kids, don’t expect the final result to be exactly
like a cake or brownie you’d bake in the oven. The texture of both products is
somewhat different—but it’s instant gratification for a sudden chocolate
craving. Not bad for a humble mug.
Chocolate mug cake:
¼ cup flour
¼ cup sugar
2 Tbsp. cocoa powder
2 Tbsp. beaten egg
3 Tbsp. milk
3 Tbsp. vegetable oil (you might also try a mixture of oil
and applesauce, for a lower-fat result)
3 Tbsp chocolate chips
Mix everything and place batter into a large mug that has
been sprayed with cooking spray. Microwave on high for 1 minute, then
check with a toothpick. Cook in intervals of 2
0 seconds until done. If you leave the cake just slightly underbaked (where a toothpick comes out a little goopy), it will continue baking as it cools. Don’t overbake or it will be tough! Allow cake to cool for several minutes in the mug, then turn out onto a plate. Enjoy immediately!
Chocolate mug brownie:
¼ cup flour
¼ cup sugar
2 Tbsp. cocoa powder
2 Tbsp. vegetable oil
4 tsp. water
3 Tbsp chocolate chips, if desired
Assemble and mix as above, pouring batter into a sprayed
mug. Microwave on high for 1 minute then check. Cook in intervals of 15 seconds
until done, if necessary. Brownie will lose its shininess and exhibit cracks in the top when done. Allow to
cool slightly and enjoy.
