The easiest way to indulge your sweet tooth – Chocolate Cake in a Mug – with three interesting taste variations
For the basic recipe:
1 Tbsp butter
2 Tbsp water
1 Tbsp milk (any type; I use nonfat)
1/4 tsp pure vanilla extract
1/4 tsp kosher salt
2 Tbsp granulated sugar
2 Tbsp unsweetened cocoa powder
4 Tbsp all-purpose unbleached flour
For the salty peanut cake, add to the basic recipe:
1/4 tsp coarse sea salt
1 tsp chopped roasted unsalted peanuts
For the double ginger cake, add to the basic recipe:
1/4 tsp powdered ginger
1 tsp chopped crystallized ginger
For the cinnamon-walnut cake, add to the basic recipe:
1/4 tsp cinnamon
1 tsp chopped walnuts
In an 225-250ml microwave-safe mug or measuring cup, melt butter in the microwave (20-30 seconds on HIGH).
Stir in the remaining ingredients, including your choice of add-ins, and mix well. Microwave for 60 to 75 seconds on HIGH.
Optional: top with a scoop of vanilla ice cream or whipped cream.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.