CHOCOLATE MUG CAKE.

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Another hype; mug cakes. Most mug cakes I find with other bloggers look like they are completely undercooked and they do not look tasty at all. Therefore I tried a few recipes, tweaked it here and there when making it a few times until I ended up with this death by chocolate spongy dense mug cake. Luckily it only takes me 5 minutes to make a new one so I made plenty by now and this is it, can’t be better.

Together with fresh sweet berries it’s the ultimate (pre-) breakfast. Yes, I said “pre-breakfast”, as I really can’t survive the morning on one mug cake. So I added some extra nuts, another scoop of Greek yogurt and some more fruits.

I used buckwheat flour because I always have that flour in my pantry. However, another flour should work perfectly fine too. Just make sure that your batter is gooey and is not too dry as I had with my first attempt to make this mug cake, see picture below with the frozen raspberries :). I ended up with chocolaty lumps of cake sticking to each other. Unfortunately it was no monkey bread. So yes, I make mistakes too, and you ain’t seen nothing yet…

The cake has a truly dark chocolate taste, so you may want to use less cacao or use a bit more honey to your own liking. I coated the top with some Fair Trade Chocolate as I’m not a big hazelnut lover, but I’m sure Nutella fans have their own way of coating their piece of cake!

CHOCOLATE MUGCAKE. – 1 cake
2 tbsp buckwheat flour
1 tbsp unsweetened cacao powder
1/8 tsp baking powder
1/16 tsp salt
1/4 coconut oil (I used Becel Olie blend)
1 1/2 tbsp Greek yogurt
1 tbsp milk
2 1/2 tsp honey/maple syrup
1/4 vanilla extract

TOPPINGS – Fair Trade Chocolate paste, Nutella, nuts and any fruits to your liking.

TOOLS – small mug or ramekin

First coat your mug or ramekin with nonstick cooking spray or a thin layer of some other oil. If you want to get the cake out of your mug later on, do this part well.

In a separate bowl whisk together the dry ingredients; flour, cacao, baking powder and salt. Then add the wet ingredients to the bowl and use a utensil to mix until it’s just incorporated. Don’t over-mix and one tip: it’s a messy sticky substance so you really don’t want to use a whisk, trust me.

Fill your mug or ramekin with the batter and put it in the microwave on 300 watt for 2:30 minutes. Don’t burn your fingers! So, let it rest for a few minutes outside the microwave.

Now you can either choose to leave it in the mug (smart choice) or put it upside down and get yourself a small plated cake like I did. Cover the top (or bottom if you took the cake out) with chocolate, nuts and fruits you feel like having. It’s your morning creation!

Enjoy!

x Sam

 

 

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