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March 29, 2012

Recipe for chocolate cake in a mug

Chocolate-cake-in-a-mug-spoonful

On one of those days when silly little things were going wrong -- the bank machine was out of cash, and the office where I need to get my dump sticker was closed at 11 a.m. for no reason at all -- I absolutely, positively needed chocolate to restore my equilibrium. With no stash of candy or brownies in the house, I pulled out a recipe I've been saving for months from Ingredient, a cooking magazine for children. Chocolate cake in a mug (or an old glass measuring cup), made in less than two minutes. Almost like a brownie, the cake, kicked up from the original recipe with grown-up pantry items (walnuts, cinnamon, crystallized ginger, sea salt), delivered nearly instant gratification. The dump sticker could wait.

Chocolate-cake-in-a-mug-cinnamon-walnut

Chocolate cake in a mug (three variations)

From the pantry, you'll need: butter, all-purpose unbleached flour, granulated sugar, unsweetened cocoa powder, kosher salt, sea salt, roasted unsalted peanuts, walnuts, cinnamon, powdered ginger, crystallized ginger, pure vanilla extract.

Why not set up a make-your-own-cake buffet for your friends? Start with the basic ingredients, and let everyone mix in their own flavorings. My husband Ted voted salty peanut as best of the bunch, with double ginger a close second, and cinnamon walnut great, too. Each mug serves 1, or 2, if you're willing to share.

Ingredients

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

Directions

In an 8-oz 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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Quick and easy fudge mocha brownies
Chocolate chip banana bars
Double chocolate pumpkin pecan loaf cake
Quick and easy chocolate dump cake
Wacky cake

Other recipes that use these pantry ingredients:
The best fudge brownies ever, from Cooking on the Side
Everyday chocolate cake, from Smitten Kitchen
Mexican chocolate brownies, from Baking Bites
Chipotle flourless chocolate cake, from Simply Recipes
German chocolate cake, from David Lebovitz

Comments

This is genius.

Oh, I love your grown-up versions of the mug cake, Lydia! My grown-up versions usually involve Bailey's or Grand Marnier. Mug cakes are wonderfully easy and satisfying! :-)

Shirley

I'm intrigued by this! I might have to see if I can adapt to a SBD friendly version! And I'd have to vote for the salt peanut one too.

My daughter and her teenage girl friends like to bake. This will make a great Saturday afternoon fun baking event. Thanks.

Pam, pure genius!

Shirley, I'll bet this is easily adapted for gluten-free.

Kalyn, if you come up with a South Beach friendly version, please let me know. What I like is that this is just a couple of bites, and even on days when I'm really dieting, a few bites of chocolate come in handy.

LKarras, this will be such fun for the teens! I'll bet they come up with lots of flavor variations.

This IS genius and I gotta be honest... I am thinking about trying this in the office microwave!! coffee, cake... who would know what was really in my mug!

I love, love, love cake but after calculating the calories (9000) in one of my favorites, have been making tiny cakes -- 1/4 of a recipe --for occasional treats. This looks so easy and delicious and a sane way to satisfy the craving!

Hmmmm I think cocoa powder is getting added to my grocery list for tomorrow!

This is a perfect recipe for me. My husband doesn’t share in my love of pumpkin. Thanks, it looks delicious!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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