|Chocolate cake in 5 minutes or less. What’s not to love?|
Is there anyone who hasn’t experimented with microwave cakes at one time or another? I have had my fair share of mug cakes in college when I was desperate for something sweet (and, crucially, ovenless). The concept is great in theory, but, in reality, most are either too dry, too explosive (!) or just plain bland.
The trick, I think, is getting the consistency and cooking time just right. I am happy to report that this Nutella chocolate chip cake hits all the right spots. It is just cakey enough, chocolatey, sweet (but not overly so) and altogether delicious.
Makes 1 large or two small mug cakes
1 heaped tbsp Nutella
4 level tbsp self raising flour
2 tsbp light brown sugar (or granulated)
1 tbsp coconut oil, melted (or vegetable oil)
1 tbsp Total Greek yoghurt
1 small egg
1 tbsp dark chocolate chips
Tiny pinch bicarbonate of soda
Whipped or pouring cream
Any sprinkles that take your fancy!
Put all the ingredients apart from the chocolate chips in a small bowl and mix very thoroughly with a spoon until you have a thick batter. Add the chips and mix to combine. Fill one large mug 2/3 full (or two smaller mugs). The cake will rise so don’t overfill! Microwave on full power for 1 1/2 minutes (based on 800W microwave – you may need to adjust cooking time).
Serve with whipped cream (canned is fine!), and drizzle with chocolate and toffee sauce.
This post is an entry to the Whittard of Chelsea Cake in a Mug Blogger Carnival.