Monday 8 February 2016

RECIPE: Mandarin and Ginger Dark Chocolate Molten Mug Cake

The combination of tangy mandarin, warming ginger and rich dark chocolate makes this mug cake simply divine. The thing I love about mug cakes is their simplicity, small amount of washing up and speed they can be whipped up. Some I've tried have been rather rubbery in texture, but by using high quality artisan chocolate like Seed and Bean it creates a moist sponge with a molten chocolate sauce. Simply heavenly.

What you'll need:
1/4 cup Flour
1/4 cup Granulated sugar
2 tbsp Cocoa powder
Pinch of salt
3 tbsp Butter, melted
3 tbsp Full fat milk, at room temperature
1 Egg, at room temperature
1/2 tsp Vanilla extract
1 tbsp Water

What to do:
1) In a large microwavable mug using a fork whisk the flour, sugar, cocoa powder, baking powder and salt. 
2) Add the melted butter, milk, egg and vanilla. Whisk together until completely combined, ensuring there's no flour left at the bottom of the mug. 
3) Place the chocolate pieces in the centre of the mug, don't press them down as they'll sink during baking.
4) Pour the tablespoon of water over the batter. Microwave for 1 minute 20 seconds - 2 minutes or until the cake has risen to the top, the edges look set but the middle still shiny but not raw. The key to the molten aspect is not over cooking it. 
5) Let it cool for about 5 minutes, it prevents burning your tongue and helps to thicken the sauce at the bottom. Then enjoy with a scoop of ice-cream, dollop of whipped cream or fresh fruit to cut through the richness.

Have you tried making a mug cake before? 
What's your favourite flavour?

Feel free to leave a comment :)

Helen x
Tasty Tuesdays on

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