Minute Chocolate Mug Cake

Wednesday, 09 November 2016 - 10:43 | Views - 634

Ingredients

1 large egg

1/4 cup white sugar

1 pinch salt

2 tablespoons unsweetened cocoa powder

2 tablespoons butter, melted

1 tablespoon vegetable oil

1/8 teaspoon vanilla extract

1 tablespoon unsweetened shredded coconut

2 tablespoons toasted sliced almonds

1 1/2 tablespoons miniature semisweet chocolate chips

3 tablespoons milk

. 1/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon confectioners' sugar

1/4 teaspoon unsweetened cocoa powder, or as needed

Directions

Prep 10 m Cook 2 m Ready In 12 m

1.Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth.

Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.

2.Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork.

Pour flour mixture over batter and whisk just until you can't see visible flour.

3.Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.

4.Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds.

Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup.

Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.

5.Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

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