Brown Sugar & Chocolate Chip Cake In A Cup


BROWN SUGAR & CHOCOLATE CHIP CAKE IN A CUP

Cake for one? Mixed in a cup? That you can cook in the microwave, in that very same cup, in just one minute? And then eat right out of that same cup? Oooooh, now that sounds like a personal trainer’s worst nightmare.

This is a treat … and should come with an ‘indulge in moderation’ warning. This is not for moments of sadness when you would like to eat your emotions. Well, not regularly anyway. Do not blame me if you find yourself making this a little too often on a cold night whilst indulging in a Netflix binge.

This makes a fairly generous (aka greedy) portion. It could serve two (which is pretty fun and intimate to eat together out of the one mug … if you’re both clear of cooties), especially if you add ice-cream. You can of course scale up the recipe to serve more than one, just mix in a larger bowl then portion out into the individual mugs for cooking … just because it’s fun to eat it out of your individual mug. It’s also kind of cool that it rises tall in a mug, and depending on the cooking time, can fade from spongey cake texture at the top, thru melty choc chips as your spoon reaches the bottom, to encounter some pretty gooey melted chocolate, which is seriously delicious.

The brown sugar gives a caramel warmth to this cake which makes it kind of pudding like. As caramel is one of my very favourite flavours, I love this about this little recipe. You can certainly replace the brown sugar with ordinary caster sugar if you would prefer not to have those caramel notes in the cake. You might find that it’s too much chocolate for you also … and if so, simply reduce it to your liking next time you cook it.

*WARNING: This cake needs a cup with at least 400ml capacity. The cake mix will rise when cooking, and spill over, and out of, smaller cups, and make an awful mess in your microwave!

BROWN SUGAR & CHOCOLATE CHIP CAKE IN A MUG

For a print friendly recipe, click here!

Serves 1-2

INGREDIENTS

2 tbls (40g) unsalted butter

2 tblspns (16g) brown sugar

1 teaspoon vanilla extract

1 large free range egg

1 tblspn milk

1 teaspoon baking powder

¼ cup (40g) plain flour (sieved)

2 tblspns couverture chocolate chips or chopped chocolate

METHOD

Mix softened butter with brown sugar in a bow or your large mug (mug must be at least 400ml), with a fork or whisk, until creamy and combined.

Add vanilla, mix.

Add egg, mix (don’t worry if it looks a bit curdly, when you add the flour it will be fine).

Add about ½ of the flour. Mix.

Add milk, mix.

Finally, add the rest of the flour and baking powder, and fold through until combined.

Sprinkle the chocolate chips over the top of cake batter, in the cup or bowl it will be cooked in. *Note: ensure the mug or bowl will hold at least 400ml or the mixture will rise and spill over out of the cup.

Cook in microwave on high heat for 1 minute (or adjust cooking time for your microwave, until cooked, it may take 1 ½ minutes). Watch cake cooking. If it looks like spilling over, stop microwaving for 10-20 seconds, then start again til cooked.

Let cool at least a minute before eating (it will be too hot in the middle and still cooking) and serve dusted with icing sugar. It’s best served warm, and with vanilla ice-cream or whipped or double cream. Best enjoyed cuddled on a sofa or preferably in bed.

SWITCH IT UP

Go nuts: Add ¼ cup of your favourite nuts, chopped, to the recipe with the chocolate (pecans are the bomb), and so is a drizzle of salted caramel.

Berries & cream: Use white chocolate buttons only, and gently stir ¼ cup of raspberries to the mixure right at the end, after adding the flour. Serve dusted with icing sugar with a dollop of whipped cream (add vanilla and a little icing sugar to the whipped cream for Chantilly)

Chocolate, chocolate, chocolate: Replace the 40g of flour with 30g flour and 10g cocoa powder, sifted together. Use dark chocolate buttons only. Serve with a chocolate sauce made by melting 50g dark chocolate with 75g of cream, and stir together as they melt. This is serious chocolate overload, so be prepared. Great with ice-cream, and also with something to cut through the richness, like fresh passionfruit or berries.

#chocolatechipcakecup

WHAT CHOCOLATE SHOULD I USE?

#1 

The best quality chocolate you can afford

 

#2

Fair Trade certified or chocolate that has been been ethically & sustainably sourced

 

#3

Read more, in 'frequently asked questions'