Take a sweet hit with the mug cake.
SOMETIMES, the sweet tooth just bites. And if you are on your own, this is an excellent, quick way to satisfy it. But in saying that, the mug cake is something you can jazz up for dessert if there are two or four of you. It can easily be made using soup ramekins, or the small specialist containers Master Chefs seem to like to use. Just dust them with a bit of icing sugar and a fresh raspberry and you are good to go. In any recipe you choose though when it comes to this kind of cooking, using a good quality light oil is always best. This ingredient ensures the moistness of the cake – and you need to remember when microwave cooking, the last couple of minutes of cooking happen outside of the microwave.
Ingredients for 1 serving
4 tbs flour 3 tbs sugar 2 tbs cocoa powder ½ tsp baking powder 3 tbs milk 1 tbs oil, vegetable or canola 1 tsp vanilla extract 1 tbs chocolate hazelnut or Nutella spread, plus more for topping powdered sugar, for topping, optional
Instructions In a 375 ml mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined. Once combined, spoon the chocolate hazelnut spread on top of the batter. Microwave on high for 90 seconds for two minutes, watching to make sure it doesn’t spill over, depending on the size of the mug. Let it cool for a couple of minutes; decorate as noted above or cool right down before icing. Or you can top with additional chocolate hazelnut spread.
