Mug cake madness
By Meg Rivera
A FEW days ago I had the most intense craving for sweets. I’ve never had a massive sweet tooth, but I love the taste and flavour of dark chocolate.
The more intense the better. I am all about 75 per cent dark chocolate and 100 per cent about having as much as I can possibly have.
Hi. My name is Meg, and I’m a chocoholic.
I don’t know if you buy into the whole “dark chocolate is good for you” brouhaha, but I am firmly of the belief that you could be addicted to so much worse. Crack for example. Or anything that EL James woman spits out.
My point is, you might be doing your body a solid by simply picking up a few squares of that dark gold and sticking it into your mouth.
The internet is a blessed place when it isn’t being weird. My sweets craving a few days ago was beyond fixing with chocolate. It needed to be placated with something morish, and more importantly, something quick. I sought, and most certainly found.
Google pointed me to the Table for Two blog, which held the recipe for arguably the moistest chocolate mug cake you will ever make. The recipe promised a lightning-fast confection of dense chocolate cake with a Nutella surprise in the middle. If that didn’t convince me to keep scrolling, the 10 minute prep time certainly did.
It took me a while to figure out how to get the best cake out of this recipe given the strength of my microwave. Once I’d cracked that, I made this cake countless times. It’s perfect for a treat when you feel like something sweet to nibble on but don’t want to spend hours baking and washing up.
All credits to go the Table for Two blog for this recipe; check it out for more great mug cake recipes like these!
Original recipe here: http://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/
1/4 cup all purpose flour
2 T unsweetened cocoa powder
2 T granulated sugar
1/8 t salt
1/4 t baking powder
1/4cup + 1 T milk
2T vegetable oil
1 T jam, Nutella, speculoos or whatever you want to put in the middle of your mug cake.
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no lumps.
Pour batter into a microwave safe mug. You want to leave enough head space for the cake to rise without pouring over.
Add 1T of your filling into the middle of your batter. No need to push it down, just let it drop into the cake.
Microwave your cake for 60 seconds initially, then in 10 second bursts. You want a dry top to your cake but not a scorched one. You also want to be sure that a fork poked through the middle comes out clean.
Top with vanilla ice cream or eat straight out of the oven.
