Melanie's Food Adventures

Marvellous Mug Cake for One

| 0 comments

MC2

It’s been a couple of hours since you had dinner, and you’re hungry again….. You want something sweet, but a choccie biscuit (or two) just isn’t going to cut it. Well, I think I may have the answer….. Ladies and Gentleman… I give you the MUG CAKE!!!!!! A gorgeously, delicious mug-sized cake just for you! If you need another reason to make one, then how about this….. You can be sitting down, eating your sweet treat within ten minutes of your cakey craving hitting.

I had been researching Mug Cakes a couple of weeks and had read some very differing opinions on them. Not disheartened, I carried on, foolishly, some may say, on my quest for the perfect Mug Cake. It was then that I discovered a bargain of a book by Mima Sinclair in The Works and decided to take the plunge!


BLACK FOREST CAKE

INGREDIENTS

2tbsp Soft Unsalted Butter

40g Dark Chocolate (broken into small pieces)

1 Medium Egg (lightly beaten)

2tbsp Semi Skimmed Milk

3tbsp Caster Sugar

3tbsp Self Raising Flour

Pinch of Salt

1tbsp Cherry Conserve

To Decorate

50ml Double Cream

1tbsp Cherry Conserve

10g Dark Chocolate

1 Fresh Cherry


METHOD

  1. Place the 2tbsp of Unsalted Butter and 40g Dark Chocolate into your mug and microwave for 15-25 seconds until melted (If you still have small pieces of chocolate left, and the butter has melted, then give the mixture a good stir and wait a minute as the remaining chocolate will melt with the residual heat).

MC3 MC4

2. Add your Egg and 2tbsp of Milk to your mug and beat with a fork until fully combined.

3. Add 3tbsp Caster Sugar, 3tbsp Self Raising Flour and pinch of Salt and beat again with a fork until smooth before folding in 1tbsp Cherry Conserve.

4. Place your mug onto a plate (suitable for microwaves) and pop into the microwave for 2 minutes @ 600w, 1 minute 45 seconds @800w or 1 minute 30 seconds @ 1000w. Leave to cool.

5. While your cake is cooling whip 50ml Double Cream until it forms soft peaks. Spread 1tbsp of Cherry Conserve onto your cooled cake and then plop on your cream.

6. To finish your cake, grate 10g Dark Chocolate over the cake and then add your Cherry (alternatively, use a vegetable peeler to curl the chocolate onto the cake). Enjoy straight away!


CHOCOLATE AND PEANUT BUTTER CAKE

INGREDIENTS

2tbsp Soft Unsalted Butter

40g Dark Chocolate (broken into small pieces)

1 Medium Egg

2tbsp Semi Skimmed Milk

3tbsp Caster Sugar

3tbsp Self Raising Flour

Pinch of Salt

2tbsp Smooth Peanut Butter (I went with one with no added sugar)

To Decorate

1tbsp Salted Roasted Peanuts (roughly chopped)


METHOD

  1. Place 2tbsp Unsalted Butter and 40g Dark Chocolate into your mug and microwave for 15-25 seconds until melted (If you still have small pieces of chocolate left, and the butter has melted, then give the mixture a good stir and wait a minute as the remaining chocolate will melt with the residual heat).
  2. Add your Egg and 2tbsp of Milk to your mug and beat with a fork until fully combined.
  3. Add 3tbsp Caster Sugar, 3tbsp Self Raising Flour and pinch of Salt and beat again with a fork until smooth before placing 1tbsp of Peanut Butter on top of the mixture. There is no need to stir as it will slowly sink down as the cake cooks.
  4. Place your mug onto a plate (suitable for microwaves) and pop into the microwave for 2 minutes 20 seconds @ 600w, 2 minutes @800w or 1 minute 40 seconds @ 1000w.
  5. While your cake is still warm, scoop the other tablespoon of Peanut Butter onto your cake and allow it melt slightly (I know, it sounds amazing, right?) before adding your chopped Peanuts……. Enjoy!!

MC1


HINTS AND TIPS

If you follow all the steps then you should have the perfect Mug Cake! I’ve made a few now, and so far *taps head* no explosions!

– Only use Medium Eggs at room temperature. Any bigger and the mixture just won’t work.

– Ensure the mug you use is suitable for a microwave, do not use one that has any metal trim or decoration.

– Make sure you use a standard sized mug (normally holds around 350ml – roughly the same size as a can of soft drink) If you use a smaller one, then adjust the amount of mixture you put in, you want it to fill no further than 2/3 of the mug.

– Your cake will rise well above the mug while cooking, don’t be alarmed and just leave it for the full cooking time. The cake will start to sink as soon as you take it back out again.

– Do not continue to cook your cake in the hope that it will brown, or form a crust. Neither are possible with a microwave, and cooking beyond the correct time will only leave you with a dry cake. If you wish to test that it is ready, then insert a metal skewer into the centre of your cooked cake. If it comes out clean then it is done, if it comes out with a little mixture then pop it back into the microwave for 15 second blasts.

 

Melanie, Food Adventurer

 

Leave a Reply