Coffee and Dessert - Triple Chocolate Mug Cake

There are times that we want just enough dessert for one night. Making a large cake or batch of cookies provides too many servings, and leads us down the path of nightly dessert for several days. As I'm never one to turn down sweets, it's best not to have them available all the time. This recipe from Food Network Magazine is a quick and delicious dessert that will leave your family wanting more.

Triple Chocolate Mug Cake

Unsalted butter, for the mugs
½ cup sugar
½ cup buttermilk **
¼ cup vegetable oil
1 large egg
½ teaspoon pure vanilla extract
1/3 cup all-purpose flour
2 tablespoons cocoa powder
1/8 teaspoon baking soda
Pinch of salt
Chocolate ice cream and chocolate sprinkles, for topping.

1. Lightly butter 3 microwave-safe mugs. Combine the sugar, buttermilk, vegetable oil, egg and vanilla in a large bowl and whisk until smooth, about 2 minutes. Whisk in the flour, cocoa powder, baking soda and salt until just combined.

2.  Spoon about 1/3 cup of the batter into each mug. Microwave 1 mug until puffed and a toothpick inserted into the center comes out clean, about 2 minutes (continue microwaving 15 seconds at a time, if needed). Repeat with the remaining mugs, microwaving one at a time. Let cool slightly. Top with chocolate ice cream and chocolate sprinkles.

**Buttermilk – if you do not have buttermilk, combine ½ cup milk with 1 tablespoon white vinegar and let sit for a few minutes.

Note: The original recipe calls for 4 mugs, but then says to put 1/3 of the batter in each mug. Not sure if this was an error in the recipe, so I changed it to 3 mugs. As you can see from the photo, I used bowls to microwave the cake.



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