Mug Cakes *Chocolate*

We have all heard of mug cakes and probably have tried to recreate one in a moment of late night noshing or as a sweet tooth pacifier. The very thought of a mug cake ushers an autumnal... wintery feel. They appear easy, as long as you have a few pantry ingredients plus a mug and a microwave. Most of the recipes consist of chocolate. 

This cookbook offers 4 different types of mug cakes... chocolate basics, two-flavours, melt-in-the-middle and swirls. Regardless, all seem quick and easy. In a matter of seconds or a few minutes you have a sweet treat in a lovely mug. What more can be said about mug cake because basically it is cake! just cooked in a microwave rather than an oven. 

Mug cakes are for anyone and everyone and microwave cooking may be a bit unpredictable so having a trial and error attitude is best. Breaking away from the traditional chocolate mug cake, I wanted to share the recipe for  a White Chocolate & Raspberry mug cake with Matcha Green Tea. 

White Chocolate & Raspberry Mug Cake with Matcha Green Tea

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for 1 mug - 5 minutes (prep + cook) - 800 watts

Ingredients:

1 slice of butter 1 cm (1/2 inch) thick (30g/1oz)

6 squares of white chocolate (30g/1oz)

1 egg

2 tablespoons caster (superfine) sugar

5 tablespoons s plain all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon matcha green tea 

Middle & Decoration:

5 fresh raspberries

In a mug: 

melt the butter with the chocolate in the microwave for 30 seconds (800 watts).  

Beat the mixture until smooth, then allow it to cool slightly. One by one, whisk in the egg, sugar, flour, baking powder and green tea.

Push 4 raspberries into the middle of the mixture. Cook in the microwave for 1 minute 40 seconds (800 watts).

Decorate with 1 raspberry. Allow to cool for 1 minute before eating. 

Although I still prefer to bake an oven cake, here was our attempt at the classic cocoa mug cake. No bad... quite spongy and chocolatey. I anticipate creating more of these in our future.    

Have a great weekend everyone! - JD