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Shalom Y’all,
I know some don’t have, or don’t use microwaves, so if you don’t, please feel free to skip this post. I haven’t been able to duplicate this recipe without the microwave. If you come up with the same results using something other than a microwave, PLEASE email me at vickilynn@realfoodliving.com
I made this last night for our Sabbath supper dessert. I tweaked a recipe that is pretty common online. It makes individual rich chocolate cake in a coffee mug.
I made organic homemade chocolate ice cream to serve over top of the cake. Oh my, it was soooooo decadent! (Yes, I indulged as well!). The lovely, warm cake with melted chocolate chips, topped with cold ice cream in each bite was fabulous.
9 year old Esther Ruth said it was warm and cold and sweet all in one bite. 🙂
Now, the only downside is that EACH mug o’ cake takes about 3 minutes to cook one at a time in the microwave, so if you have a large family, doing each cake in a mug isn’t feasible. The first ones will be stone cold while the last ones will be too hot to eat. The effect is lost 🙂
For the 4 of us left at home (the older children have left the nest), it was perfectly-timed. I put the ice cream in the Cuisinart ice cream maker which takes 30 minutes. I assembled all the cake ingredients and the mugs and assembly line-style, filled each mug and one by one, baked them and placed them on the table to cool.
The cakes were toasty warm (but no longer burning hot!) when the ice cream was ready and I called everyone to the table at the same time and then topped their mug o’cakes with soft-serve homemade organic ice cream.
The sighs and “Mmmmmmmmmm”‘s weremusic to this Jewish Momma’s ears and then I realized that many of the “Mmmmmmmmmm”‘s were coming from me! LOL! So, I just quietly enjoyed the warm, gooey, cold, sweet treat.
Shabbat Shalom!
(Pictures will follow as I make these again per family’s request!)
MUG O’CHOCOLATE CAKE
Yield: as many mugs as you have chocolate cake-loving people
One cake per mug
- Mug (must be EXTRA large or the cake will explode over the sides. My mugs are 16 ounces)
- 1/4 cup whole wheat pastry flour, freshly ground
- 1/4 cup organic sucanat
- 2 Tablespoons organic unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 large organic egg
- 3 Tablespoons organic whole milk
- 3 Tablespoons organic virgin coconut oil, melted
- 1 Tablespoon water
- 1/2 teaspoon pure vanilla
- 2 Tablespoons organic chocolate chips
Place dry ingredients in each much and mix well with a fork or small whisk.
Add the egg, milk, oil and vanilla into the mug with dry ingredients and mix briskly until all ingredients are incorporated and smooth.
Place the mug uncovered in a microwave and cook on HI for 2 minutes. Add the chocolate chips to the top of the cake and microwave for 30 seconds longer.
Remove the Mug O’Cake from the microwave and let the cake cool slightly – about 5 minutes.
Eat as is, or top with homemade ice cream if desired.
Enjoy!
About Vickilynn Parnes
