A Sweet Little Treat
Chocolate cake in a mug (or jar!)
Serving size 1
Recipe inspired by The Perfect Pantry
This chocolate cake has the best of all worlds. Firstly, it's a perfectly sized portion, so you don't have to worry about overindulging. Secondly, you can have it prepared and ready to devour in minutes. And best of all, it's absolutely delectable! For a quick and scrumptious dessert, it really can't be beat.
- 1 tablespoon butter or margarine (low-calorie varieties work just fine)
- 3 tablespoons milk or milk substitute
- 2 tablespoons sugar or granulated artificial sweetener (like Splenda)
- 2 tablespoons cocoa powder
- 4 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 tablespoon peanut butter
- 1 tablespoon chopped walnuts
- 2 tablespoons semi-sweet chocolate chips, divided
- Melt the margarine or butter in a mug.
- Stir in the milk, sugar, cocoa powder, flour, cinnamon, salt, vanilla and baking powder. Mix thoroughly until all chunks have been incorporated fully.
- Stir in the walnuts, peanut butter and 1 tablespoon of chocolate chips.
- Place the mug in the microwave for approximately 1 minute and 10 seconds. This time will vary slightly depending on your microwave. If the centre is still gooey, you will know to cook it longer next time, and if the outside is too dry, cook it for less time in the future.
- Sprinkle the remaining tablespoon of chocolate chips overtop, and enjoy!
Note: For added presentation, combine the ingredients in a bowl before transferring them to a lightly greased mug. This will afford you the option of being able to remove the cake and plate it for yourself or a guest. You can then garnish with a pinch of chocolate shavings or icing sugar for added effect.
Variations: Add icing and peppermint candies (as pictured) or other toppings you love! You can also make the cakes in small glass jars. If you leave a little room, you'll be able to put the lid on and give the cakes as gifts.
Image courtesy of Claire Gallam.