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Makes:
2 large or 3 smaller mug cakes
Michael Craig
By
Delaney Mes
There is no better time than a cold and dark winter evening to enjoy a warm sweet treat after dinner. Mug cakes are dangerously quick and easy to make and will fulfil any urgent chocolate craving. I'd seen a few recipes online for mug cakes, and did a fair bit of experimenting to get this recipe. It's rich and fudgy - and so quick. You'll often have all the ingredients in the cupboard. Just two minutes in the microwave and you have a gooey, fudgy pudding.
Ingredients
| ½ cup | Plain flour |
| 2 Tbsp | Dutch cocoa powder, use a good quality (Main) |
| ½ tsp | Baking powder |
| 3 Tbsp | Sugar |
| ½ tsp | Salt |
| 150 ml | Milk |
| 60 ml | Rice bran oil, or another neutral cooking oil |
| 6 squares | White chocolate, I used Whittaker's |
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Directions
- Whisk together all dry ingredients in a small bowl. Make a small well in the centre, and whisk in the milk and the oil. Whisk well until the batter has no clumps.
- Pour batter evenly into 2 or 3 microwave-safe mugs. Do not fill to the top of the mug; leave at least a 2cm gap between the batter and the top of the mug.
- Place 2 squares of white chocolate into each mug, pushing it down to ensure it's covered by the mixture.
- Place mugs in the microwave, and cook for 2 minutes. If you have a particularly powerful microwave, cook for 90 seconds, and then check it - you want the cake to have risen a little, and the top to be cooked, but still be gooey on the inside.
- Serve with cream if you're feeling decadent.
More winter baked treats from Delaney
- Lemon lime butter biscuits
- Rhubarb pudding
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