Thursday, July 16, 2015

The Moistest Chocolate Mug Cake

The girls made these the other night for a snack.  Simple, easy and tasted great.
The Moistest Chocolate Mug Cake
http://www.tablefortwoblog.com


¼ cup all-purpose flour
2 tbsp. unsweetened cocoa powder
¼ tsp. baking powder
2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
⅛ tsp. salt
¼ cup + 1 tbsp. milk
2 tbsp. vegetable oil
*We added bit of vanilla (1/2 tsp) and added 10 additional seconds in the microwave.
1 tbsp. hazelnut chocolate spread *Kathleen and Jenna used cookie butter- SO yummy!

In a medium bowl, whisk together dry ingredients.

Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.

Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).

Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
Carefully remove from microwave and enjoy!

Notes:
Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!

**This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!

No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT

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