5.6.16
Happy Birthday to ME b(i)atches!!!!!! Today I continue to plow through the third decade of my life. Thirty was so good to me, I can’t imagine thirty-one competing, but it begins today. So thirty-one, SHOW ME WHAT YOU GOT!
How perfect that I get to make a Mug Cake on my birthday?? I put a candle in it and made a wish. Today will definitely not be a blow out like my last birthday. I look forward to spending it with some close friends, going out to a BBQ dinner, and baking for a baby shower that takes place tomorrow morning. I get to do a lot of my favorite things in one day; I could throw in a monologue to really seal the deal (just kidding I HATE monologues.)
This mug cake is a shorty, like me. If you have a smaller or squatter mug, this is the perfect cake for it. There’s no flour or baking powder in it, therefore no leavening agent involved. This is a dense, rich chocolate cake and I couldn’t get enough of it.
You have zero excuses not to make this. It has so few ingredients, they’re all sitting in your pantry right now. And if you need a chocolate fix, it’s the perfect solution.
Like any decadent chocolate dessert, drinking a glass of cold milk with it is in order, which is exactly what I did. Because it’s my birthday, and I can do what I want.
I put a candle in my tiny cake and gave myself a birthday wish, which was basically to have more chocolate mug cake. You also can catch a peak of my awesome yellow apron hanging in the background.
Have a great weekend! I cannot wait to share a few of the things I’m making for my friends baby shower, which may or may not involve mini chocolate chip cookies (one hint, it does involve them).
Chocolate Fondant Mug Cake
Ingredients
- 1 oz butter, melted
- 1 egg
- 4 Tbsp sugar
- 1/2 tsp vanilla extract
- 3 Tbsp unsweetened cocoa powder
- raspberries for garnish
Instructions
- In a microwave safe mug, add in egg, sugar, and vanilla, beat with a fork until combined
- Add in melted butter and cocoa powder and beat until combined and a thick chocolate batter is formed
- Microwave for 1 minute 45 seconds and allow to cool before topping with raspberries and enjoying!
By Lene Knudsen
Adapted from Mug Cakes
