Gluten-Free Chocolate MUG Cake
Jealously led to a new recipe. And then we made it about 50 times!!
This is specifically a Gluten-Free recipe – it won’t work the same if you substitute for wheat flour.
50g Dark chocolate
3tsp (30ml) thickened cream
3 Tbs (60ml) oil or melted butter
3 Tbs (60ml) milk
pinch of bicarb soda
30g Dark or milk chocolate, chopped
3 Tbs caster sugar
3 Tbs Self Raising GF flour
2 Tbs Plain GF flour
1 Tb cocoa powder
1 egg, lightly beaten
- CHOCOLATE GANACHE: Combine chocolate and cream in a small heatproof bowl and microwave in 30 seconds bursts, stirring in between each burst until smooth. Set aside until your Mug cake is ready.
- MUG CAKE: Combine oil/butter, milk, bicarb, chocolate, and sugar in your choice of large Mug; stir it with a fork until it is mixed through. Microwave on high for about 30 seconds and stir until it is melted and smooth.
- While your chocolate mixture is melting, sift flours and cocoa powder into a small bowl.
- Add sifted dry ingredients, spoonful by spoonful, stirring in between each addition to make sure you don’t get any lumps.
- Crack your egg into the mug and whisk with your fork until combined; microwave on high for 2 minutes. Your Mug cake will rise up out of the Mug but should not spill over. It acts like a souffle and will fall back down in the mug as it cools. Of course, this depends on the size of your Mug. The larger the mug, the less it will rise up.
- Remove from Microwave and after admiring its beauty, top it with ice cream and spoon over your warm chocolate ganache.
Mug Cakes are best eaten straight away. And that is the point. A warm, gooey, chocolatey mess just when you need it!