Ok, this is going to be quick and delicious! 60 second chocolate cake! Yes, a delicious chocolate cake in a minute, from the microwave…Go ahead, shake your booty a little bit…then continue reading.
I have seen the millions of post for the coffee mug cakes, and often wondered, how good can a cup of cake be from the microwave? My biggest issue with these recipes is the inclusion of a whole egg. I put two eggs in some cakes, how does that work out for two tablespoons of flour? Sounds more like a chocolate omelet…Uh, No thank you! Then I found it! A recipe that does not call for an egg and it has peanut butter! Say what??? Chocolate and Peanut Butter…Aw Snap! I found the recipe on the Made from Scratch blog. The reviews were good, so I decided to give it a try…and it was well worth it! So, as it was shared with me, I am sharing it with you. Enjoy!!
Chocolate Peanut Butter Mug Cake
What you need:
- 2 tablespoons flour (I often use 1 T AP and 1 T barley flour)
- 1/2 teaspoon of sugar (or to taste)
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch salt
- 2 tablespoons milk (or almond milk, my fav.)
- 1 tablespoon oil
- Handful of mini chocolate chips
- 1 Tbs peanut butter (or caramel, jam, nutella, almond butter, etc)
What you need to do:
In a small mug combine the flour, sugar, cocoa powder, baking powder and salt until no lumps remain. Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don’t get pockets of dry flour. Mix in the chocolate chips. Drop the peanut butter into the chocolate mix and push it down to submerge. Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets.
I topped it with a small scoop of chocolate-peanut butter gelatto…so damn good!