So I’ve been feeling down recently (see my last post, it’s been diagnosed now so I’m going to get better) and there is nothing more lovely than making and eating a gloriously moist and gooey chocolate mug cake.
This is my go-to, indulgent but small, favourite chocolate mug cake recipe.
It is adapted from a BBC Good Food version that overflowed my mug and covered my microwave one too many times.
So here goes!
- 2 tbsp Plain Flour
- 2 tbsp Sugar (any ‘white’ sugar)
- 1.5 tbsp Cocoa Powder
- 1 Egg
- 1.5 tbsp oil (vegetable is suggested, but I use olive too)
- A drop of vanilla essence
- Optional Extras, e.g. Chocolate chips, a spoon of chocolate spread/peanut butter
- Grab your mug, a big-ish mug is better.
- Put in all the dry ingredients first, the flour, cocoa and sugar. Mix well with a fork, making sure to mix in the bottom edges where flour likes to hide!
- Add the egg, break with a fork and mix in. It will get hard to stir and might look lumpy but that’s okay.
- Add the wet ingredients – milk and oil. Mix as well as you can, getting out as much of the powder and lumps left.
- This is the time to add optional extras like chocolate chips or a lump of peanut butter in the middle.
- Microwave on full heat for around 1.5 minutes!
The cake will rise and come above the mug lip in your microwave, but it shouldn’t spill over.
Please note: Any chocolate spread/peanut butter will spill over if you put too much!
If you are not brilliant with a lot of rich chocolate taste, I would recommend having some cream, vanilla ice cream or something with it to help with the rich flavour of the chocolate.
And that’s it!
Enjoy your cake and let me know how it turned out for you 🙂