Have you ever tried a mug cake? I have tried a couple, but have always been disappointed. In the past all of them were too spongy, not at all the consistency I was looking for in a cake. Well, all that has changed! Thanks to Jessica, for removing the egg from the equation and giving us a decadent chocolate mug cake.
Today I am joining the group #chocolateparty for the chocolate and cherry challenge. Cherries aren’t my favorite, so I struggled a little with what I should do. Chocolate cake kept coming to mind….I was having serious cravings! But, as a family of 3, and with 1 of us (NOT me) who doesn’t like chocolate, an entire cake seemed a bit much. Then I remembered the mug cake…..
I kind of feel like I cheated on the cherry aspect of the challenge. I folded some cherry preserves into the whipped cream, so it had a nice tart contrast to the cake. Putting actually cherries in with the cake would be fabulous as well, if you are a fan of cherries. I love that this is single serve, and I get to enjoy it hot and fresh. It comes together in less than 10 minutes, so it is pretty much instant gratification.
- 3 Tbls flour
- 2 Tbls sugar
- 1 1/2 Tbls cocoa powder
- 1/4 tsp baking powder
- 1/8 tsp salt
- 3 Tbls milk
- 1 1/2 Tbls canola oil
- 1 Tbls Nutella
- Whipped Cream
- Cherry Preserves
- In a mug whisk together flour, sugar, cocoa powder, baking powder and salt. Add milk, canola oil and Nutella. Mix until smooth.
- Microwave on high for 70 seconds. It will rise up and then sink back down, so make sure your mug is tall enough.
- Meanwhile, fold in 3 Tbls cherry preserves to 1/2 cup of whipped cream.
- Top mug cake with whipped cream to serve.
Slightly Adapted from The Novice Chef