This is a super delicious chocolate cake that can cure any chocolate cravings in 5 minutes flat!.

The hungry men in the South Arm Community Kitchen served this Microwave Chocolate Mug Cake with creamy Greek yogurt, Macerated Berries (in the next post) and Vanilla Glaze.

Ingredients

• 2 tablespoons unsalted butter, melted
• 1/4 cup semi-sweet chocolate chips
• 1 large egg
• 3 tablespoons vanilla or plain Greek yogurt (or 1/4 cup buttermilk and omit the water)
• 1 tablespoon water
• 3 tablespoons granulated sugar
• 2 tablespoons unsweetened natural cocoa powder
• 1 tablespoon light brown sugar, packed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon instant espresso or instant coffee granules, optional (but recommended as coffee boosts chocolate intensity; make sure they’re instant so they will dissolve)
• 2 tablespoons all-purpose flour
• scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
• pinch of slat, optional and to taste

Vanilla Glaze

• 2 tablespoons unsalted butter, melted
• about 1/2 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• splash of cream or milk, only if necessary for consistency

Source: averiecooks.com

Yield 2 mugcakes

Instructions

Prepare a large mug (at least 14 to 16 ounces) or two smaller mugs by brushing the inside with melted butter or spray with cooking spray; set aside.

In a small microwave-safe bowl, melt the butter, about 1 minute on high power.Add the chocolate chips and stir with a fork or whisk until melted and mixture is smooth, if necessary, heat for about 10 seconds if your chips are resisting melting.

Add the egg, yogurt and water (or buttermilk and omit the water), sugar, cocoa powder, brown sugar, vanilla, optional espresso granules and whisk until smooth.Add the flour, baking powder, optional salt and stir until just combined.

Pour batter into prepared mug(s). do not fill your mug over halfway full with batter because it will overflow in the microwave.Use two mugs rather than one if you’re on the fence because mug cakes need ample room for expansion because they puff dramatically during cooking.For 1 large mug, cook on high power for about 2 1/2 to 3 minutes, or until firm yet springy to the touch.For 2 smaller mugs, cook separately for about 1 1/2 to 2 1/2 minutes each. Notes from averiecooks.com; For 1 large mug cake, she cooks for 3 minutes. At the 1 1/2 minutes mark, the cake puffed up over the top of the mug by about 1 inch, where it stayed and ‘hoovered’ above the mug for the duration of microwaving. Immediately upon powering off the microwave, the cake fell, by about 2 inches below the top edge of the mug. The mug cake will deflake considerably while it cools.

While the cake cools, prepare the vanilla glaze.In a small microwave-safe bowl, melt the butter, about 1 minute on high power.Slowly add the confectioners’ sugar, vanilla and stir with a fork or whisk until smooth and combined. If necessary to achieve desired glaze consistency, add a splash of cream or milk.

Drizzle glaze over the cake(s). It’s amazing how much glaze the cake will soak up so don’t be alarmed if it looks like you have a lot.If you have extra glaze, it will keep for many weeks in an airtight container in the refrigerator.Mug cakes are best eaten fresh, but will keep for up to 2 days in airtight container at room temperature.