5.27.16
You know what time it is. Only this time, it’s a holiday weekend, so you have a whole extra day to make a mug cake! A rich triple chocolate one at that.
This week was a little quiet on the blog. I feel like I used up all my mojo on that layer cake. Like after I typed up that recipe I needed a cigarette or something. I did have something else I had planned on sharing, but it didn’t turn out quite right. And if you can’t do something right, don’t post anything at all. That’s the saying, right? I do have some delicious things lined up to share next week that I’m pretty excited about. But enough about the future, let’s focus on here and now.
Like I mentioned earlier, this is a RICH cake. Basically a mug brownie. I’d recommend sharing it if you have the option. I couldn’t even finish mine. It was intense.
Enjoy your Memorial Day weekend! I hope it’s filled with loved ones and grilled meats. And a mug cake.
Triple Chocolate Mug Cake
Ingredients
- 1 oz butter, melted
- 1 egg
- 4 Tbsp sugar
- 6 Tbsp flour
- 3 Tbsp cocoa powder
- 1/2 tsp baking powder
- 1 Tbsp light cream
- 2 Tbsp chocolate chips
- 1 Tbsp Nutella
- 1 Tbsp ground or coarsely chopped hazelnuts
Instructions
- In a microwave safe mug, beat together the egg, sugar, and melted butter with a fork until combined
- One by one add in the flour, cocoa powder, baking powder, light cream, and chocolate chips, beating in completely before adding the next
- Take the hazelnut spread and spread it around the rim of the mug
- Sprinkle ground hazelnuts onto rim
- Microwave for 1 minute 30 seconds
- Allow to cool slightly before enjoying
P.S.
*This definitely has a more brownie consistency to it than cake
*If you want to buy, or have crunchy hazelnut spread around, use that in place of the Nutella and ground hazelnuts. I didn’t have what the recipe called for, so I substituted my own option
By Lene Knudsen
Adapted from Mug Cakes
