(Salted) Caramel Mug Cake

IMG_0029There was a reason the universe didn’t let me find out about these before now. I’d never baked anything in a microwave before but I found a list online of different mug desserts and couldn’t resist. And I had two the first two days, which is probably not very good for me. The best thing about them is the convenience and the small amount of ingredients used. You make a cake big enough for one (or two)-time consumption and you only mess up a bowl and a mug (okay, and some measuring cups). Also, you can have your cake in ten minutes or less depending on how long the mixing and measuring takes you.

In all, the cake turned out pretty moist. I used vanilla caramel squares the first time but they tasted too milky so I switched to caramel bits for the second. My only complaint is that the caramel all just stays towards the bottom and the top cooks a lot sooner than the bottom. The first time I made it, I put it in for an extra 30 seconds which really dried out the top, so the second time I only had it in for an extra 20 and it was only slightly gooey at the bottom (but I also put in a lot of caramel bits). (Note: I read that coating the caramels with flour will help them stay at the top). Also, even if you’re really tempted, like I was, let the cake cool down a little before digging in. It really does taste better.

Here is the recipe via babble.com:

Ingredients (makes 1 mug cake):
4 tablespoons all-purpose flour
4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels

Directions:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed (if cake batter is still gooey), microwave on high for up to an additional 30 seconds.

 

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