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Dark Chocolate Mug Cake
Oct. 7th, 2019 10:07 pmThis was yummy! Here's the link to the original recipe. Be forewarned: the page is very ad-heavy. https://www.tablefortwoblog.com/dark-chocolate-mug-cake/
INGREDIENTS
1/4 cup all-purpose flour
2 tablespoons dark chocolate cocoa powder
1/4 teaspoon baking powder
3 tablespoon granulated sugar
1/8 teaspoon salt
2 tablespoons dark chocolate chips
1/4 cup + 1 tablespoon warm milk (you'll want to pop this in the microwave for like 30 seconds so it's not super cold otherwise it'll seize up the coconut oil)
2 tablespoons melted coconut oil [I used melted butter.]
INSTRUCTIONS [The first paragraph are my instructions, not the original instructions.]
Put the butter and milk in a large microwave-safe mug (14 ounces or larger). Cook on high about 30 - 45 seconds until butter is mostly melted. Stir until butter completely melts. Add chocolate chips and stir until chips are melted. Add remaining ingredients and stir with a fork until well blended.
If you're adding peanut butter or any nut butter spread, at this time, put it in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks!
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 90 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 90 seconds. This is slightly longer than the original chocolate mug cake because the batter is thinner because the liquids are warm vs. cold liquids. Knowing this information, it may help you better judge how long to cook yours for and at what power. [My microwave is 1200 watts. I cooked on high for 90 seconds, and it was perfectly cooked.] KEEWERD
INGREDIENTS
1/4 cup all-purpose flour
2 tablespoons dark chocolate cocoa powder
1/4 teaspoon baking powder
3 tablespoon granulated sugar
1/8 teaspoon salt
2 tablespoons dark chocolate chips
1/4 cup + 1 tablespoon warm milk (you'll want to pop this in the microwave for like 30 seconds so it's not super cold otherwise it'll seize up the coconut oil)
2 tablespoons melted coconut oil [I used melted butter.]
INSTRUCTIONS [The first paragraph are my instructions, not the original instructions.]
Put the butter and milk in a large microwave-safe mug (14 ounces or larger). Cook on high about 30 - 45 seconds until butter is mostly melted. Stir until butter completely melts. Add chocolate chips and stir until chips are melted. Add remaining ingredients and stir with a fork until well blended.
If you're adding peanut butter or any nut butter spread, at this time, put it in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks!
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 90 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 90 seconds. This is slightly longer than the original chocolate mug cake because the batter is thinner because the liquids are warm vs. cold liquids. Knowing this information, it may help you better judge how long to cook yours for and at what power. [My microwave is 1200 watts. I cooked on high for 90 seconds, and it was perfectly cooked.] KEEWERD
