I know I did a post on mug cakes a while back, trying out a few different recipes. And I have some new ones to try too, which I’ll get to later. But I wanted to do a separate post on this cake because it is awesome. It’s the best I’ve found so far, and the thing I like most is that it doesn’t taste too sweet or rich. With the dark chocolate, it’s the perfect balance of sweet, bitter, and creamy.
As I’ve established in other posts, I don’t keep desserts in my apartment, because I have an insane sweet tooth and would weigh 300 pounds. That way if I’m craving something, I either have to go somewhere and get it (which, let’s face it, I’m way too lazy to do) or make something (which takes time and energy, so I have to REALLY want it). Mug cakes fall into a dangerous area, because they only take five minutes to make, which is practically like keeping something in my pantry. But I can’t quit them.
This here bad boy is my preferred Saturday night date.
Amazing that this many different ingredients can fit into a coffee mug.
My good friend the Guinness toucan tells me it’s a lovely day for a mug cake.
Put four tablespoons of flour, two of brown sugar, and two of white sugar (with a pinch of salt) in the mug.
Add two heaping tablespoons of cocoa, then stir all the dry ingredients together.
Add an egg, three tablespoons each of milk and oil, and a tiny bit of vanilla. If you’re adding an extract or flavoring, do that now.
Stir everything together well, until you get a nice, mostly-smooth batter.
Drop in the pieces of chocolate (in my case, dark chocolate chips). Don’t stir.
I microwave it for 40 seconds, then give it a good stir. Microwave for another 30 seconds, then a final 10 seconds. Depending on your microwave, you may want to skip the final 10 seconds.
Seriously, five minutes start to finish. I like to undercook it a little, vs. overcooking. I’d rather my cake (like my brownies) be a little gooey than too dry.
Chocolate Lava Mug Cake
Mix together dry ingredients:
4 tbsp flour
2 tbsp brown sugar
1 tbsp white sugar
2 heaping tbsp cocoa powder
Then mix in:
3 tbsp oil
3 tbsp milk
a splash of vanilla extract
a splash of orange extract (optional, but awesome)
dash of salt
Stir everything together until well combined. Drop about 2 ounces (a small handful) of chocolate in the middle, but don’t stir. I use dark chocolate chips, like the flavor better than milk chocolate. Microwave for about 40 seconds, then give it a decent stir. Microwave for another 30, then check the sides to see if it’s the texture you want. You can give it another 10 seconds if you like.
I love the orange extract in it, but have done it without and it’s still great. Other ideas are to add some peppermint extract, a small handful of Andes mints, almond extract, peanut butter chips…the list goes on.
The original recipe is here: http://yellowbowlbakery.blogspot.com/2009/04/chocolate-lava-cake-in-mug-in-microwave.html