NO ORDINARY MUG CAKE. No seriously, it’s heaven. Think chocolate fondant in 5 minutes using just a mug and a teaspoon. And you MUST serve this with ice cream. Sorry, I don’t make the rules (actually I do but oh well). I would probably accept custard as well.
NOTE 1: the easiest way to do this is to put your mug on a set of scales and measure everything directly into the mug.
NOTE 2: see method.
You need:
BATTER
- 25g butter
- 25g granulated sugar
- 30g self raising flour
- 10g cocoa powder
- big pinch of salt
- 20g boiling water
SAUCE
- 10g granulated sugar
- 5g cocoa powder
- 25g boiling water
To serve: vanilla ice cream
To start, place a microwave-safe mug on your scales. Measure the butter into the mug then melt this in the microwave for 30 seconds or so. Set your scales to 0 again then add in the sugar, flour, cocoa powder and salt. Mix together then add in the 20g of boiling water and mix until you have a smooth batter.
Smooth out the batter until relatively flat then sprinkle over the 10g of sugar and the 5g of cocoa powder in an even layer over the cake mix. Gently pour over the 25g boiling water, trying to cover all the sugar and cocoa powder without mixing the water into the cake batter.
Microwave on LOW for 5 minutes or until the cake mix is fudgy and you can see the sauce around the edge of the mug. NOTE 2: timings may change depending on the microwave you’re using so start with less time and keep checking it. You want the sponge to have risen slightly and be sort of firm to the touch but you also still want to see some sauce around the edge of the mug. The sauce tends to go down the edges of the cake but you still want to see some around the top.
Serve with a big scoop of vanilla ice cream.