I remember the day when this recipe came about. I was home sick and lying on the couch feeling sorry for myself. I was watching some rubbish on TV and I was craving sugar and chocolate. My fridge was bare, I hadn’t done the weekly shopping yet and I had no energy to make the trip to the grocery store.
As the time passed, my craving didn’t go away, it was only getting stronger. There was nothing left to do but give in, but with what.
I pushed myself off the couch, and shuffled into the kitchen. I knew I had the basic ingredients to make a cake but I didn’t want the hassle of preheating the oven and waiting for it to cook. I
wanted needed my sweet treat now.
I made my way into the pantry and collected all the ingredients I knew would make for a good cake. At the time i just wanted pudding, I wasn’t intending on making a recipe that would turn out so good.
The minute that microwave buzzer went off, I grabbed my oven mitts and retrieved my very hot, mug. When I tasted it, I knew instantly that I had created a great dark chocolate self saucing mug cake. That’s what I love most about this mug cake; I don’t have to make a whole cake and it’s ready in 2 minutes.
So if you are craving a chocolatey dessert that is quick, easy and unbelievably delicious, you must try this dark chocolate self-saucing mug cake. It has the goodness of raw cacao, the ease of not needing an egg and did I mention it takes only 2 minutes? This self saucing mug cake is refine sugar free so you could have it late at night without suffering from a sugar high.
Since its creation, we have devoured this mug cake on so many occasions. We’ve also substituted the cacao for cocoa and it worked out great too!
One Afternoon, I got adventurous and instead of making the mug cake to have alongside my afternoon coffee, I added ½ a teaspoon of instant coffee in step 2 and it transformed into a self saucing mocha cake! It was divine!
Why stop there? After a long day, I even tried it with ½ a shot of Kahlua, for something just a little bit naughty and adults only.. I imagine you could even do it with Baileys if you’d prefer.
Whilst I haven’t tried these yet, these are the next variations in line:Adding a drop of peppermint oil in step 2, to simply transform the cake into a choc-mint cake.. Then I’d like to try adding a drop of orange essence in step 2. I’m picturing an amazing choc-orange flavoured cake, like a jaffa!
3 Tbs gluten free self raising flour
1½ Tbs Cacao
3 Tbs coconut sugar
3 Tbs milk of choice
2½ Tbs oil
½ Tbs cacao
1½ Tbs coconut sugar
3 Tbs boiling water
1. Place your cake ingredients into your mug, in the order they are listed.
2. Mix until the cake ingredients are well combined.
3. Sprinkle your sauce dry ingredients over the top of your batter, cacao first and then coconut sugar.
4. Pour the boiling water gently, over the mixture.
5. Cook in the microwave for 1½ minutes, this may vary depending on microwave wattage.
6. Allow your mug cake to cool before serving – the sauce is HOT!
I hope you enjoy this one just as much as i do and it becomes part of your family.