Mug cakes are all the rage night now. They’re totally trendy.
PS: Please excuse my dirty placemat. Cleaning my placemats does not make my priority list. Passing organic chemistry and sleep are up there instead. Just… bear with me.
I am all about the single serving desserts right now. Make an entire batch of brownies or cookies or cupcakes? Yeah, I will eat way too many in one day. Or the entire batch will be gone in… 3-4 days? Gross. So, I try to make a small batch or, even better, make a single serving dessert.
I have to say, I was a little skeptical about these mug cakes. I mean, cake? In a mug? With so few ingredients? And no oven? But it totally worked. It was fascinating.
And speaking of small batches? I actually halved the original recipe because I wanted something small. I came across this really fantastic blog and am on a serious health kick – yes, more so than normal – and am inspired to eat super healthy. Thus, halved mug cake recipe. If you want the full thing, just multiply everything times two.
Chocolate Hazelnut Mug Cake
Adapted slightly from Babble
2 tbsp self-rising flour
2 tbsp white granulated sugar
1 egg white
1 1/2 tbsp cocoa powder
1 1/2 tbsp Jif Mocha Cappuccino Hazelnut spread
1 1/2 tbsp plain almond milk
1 1/2 tbsp canola oil
1. Mix all with a small whisk or fork.
2. Microwave for 60-90 seconds, or longer, depending on microwave strength.
3. Top with whipped cream and chocolate syrup.