Sunday Spoil: Self-saucing chocolate mud cakes
Some desserts are meant to be easy and indulgent. These self-saucing chocolate mud cakes tick all those boxes and can be made in the microwave.
Take a deep breath, close your eyes and savour every bite of this decadent, double dark chocolate mug cake.
Serves: 1, multiply per how many mugs you’d like to make.
Cooking time: 2 minutes (in an 800-watt microwave) Cooking times may vary according to the strength of your microwave.
You’ll need: 60ml cake flour; 60ml castor sugar; 45ml cocoa powder; 2.5ml baking powder; pinch of salt; 60ml full-fat milk; 60ml vegetable oil; 5ml Nielsen-Massey Vanilla Extract; 60ml NoMU Decadent Hot Chocolate Pieces (or any good quality dark chocolate chips); 60ml boiling water; one row (about a finger’s length) good quality dark chocolate (any flavour of your choice).
How to:
To make these in the microwave:
Into the Le Creuset stoneware mug, sift the flour, castor sugar, cocoa powder, baking powder, and salt. Stir with a fork to combine.
Add the milk, vegetable oil, and vanilla and beat together until smooth. Be careful not to overbeat the mixture.
Lastly, add the boiling water. The batter will be a runny consistency.
Stir in the chocolate pieces and place the row of dark chocolate into the centre of the mixture.
Microwave for two minutes, then let the cake stand for another two minutes before digging in with a spoon!
To make these in the oven:
Preheat oven to 180°C.
Follow steps 2–4 as above.
Place into the oven on a baking tray (the cake will bubble over the sides of the mug) and bake for 15–20 minutes depending on how molten you would like the centre of the cake to be.
* Recipe & image by Yuppiechef.com.
