Chocolate Mug Cake Delicious self-saucing microwave mug cake.
Ingredients
- For the cake:
- 4 Tablespoons (80 ml) plain white flour
- 4 Tablespoons (80 ml) sugar
- 2 Tablespoons (40 ml) cocoa powder
- 1 teaspoon (5 ml) baking powder
- 4 Tablespoons (80 ml) milk
- 3 Tablespoons (60 ml) oil or melted butter
- 0.5 teaspoon (2.5 ml) vanilla essence
- For the sauce:
- 2 Tablespoons (40 ml) brown sugar
- 2 teaspoon (10 ml) cocoa powder
- 4 Tablespoons (80 ml) boiling water
Method
Cake:
- Boil water in the kettle. Grease 2 oversized microwave-safe mugs or dessert bowls and set aside.
- In a small bowl, mix the flour, sugar, first measure of cocoa powder, and baking powder until combined.
- Add the milk, oil, and vanilla essence, stirring until smooth. (We used a stick blender with whisk attachment).
- Scrape all the batter into the prepared oversized mugs or bowls, leaving space for it to rise during cooking.
Sauce:
- Sprinkle HALF the brown sugar and HALF the second measure of cocoa powder over the top of each mug.
- Carefully pour HALF the hot water over the back of a spoon into each mug.
- Microwave for 80 seconds, or until the cake rises and bounces back when touched. Microwaves vary, so adjust if needed.
- Remove carefully, as it will be hot.
- Serve warm with ice cream, cream, custard, or a dessert sauce.