I’ve been experimenting making mug cakes. My other half is a sucker for chocolate cake and loves having something sweet after our main meal. The trouble is that keeping deserts in the house just leads to me eating lots of sweet stuff every single evening. So mug cakes, made on demand and quickly in a small portion seem ideal.
My first attempts weren’t great. I tried a few different recipes, but the mug cakes mostly tasted of chocolate rubber! That is until I stumbled across this great blog post – http://eatdrinkcraft.blogspot.co.uk/2012/03/best-chocolate-mug-cake-no-serioulsy.html?m=1
I made a few small adjustments to the recipe and it was just perfect for me. It was fluffy and really tasty.
Here’s my version of the recipe:
2 tablespoons plain flour
3/4 tablespoon of sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon baking powder
2 tablespoons milk
1 tablespoon soft butter
handful of mini chocolate chips, if you have them
- In a small mug combine the flour, sugar, cocoa powder, baking powder and salt. Stir until there are no big lumps.
- Stir in the milk and butter until smooth. Make sure to scrape your fork around the edges of the cup so you don’t get pockets of dry flour.
- Add the chocolate chips on top.
- Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.
If you want to go all out, keep a tub of Betty Crocker’s Chocolate Fudge Icing in the cupboard and add a teaspoon onto your baked mug cake.