Receta Chocolate Mug Cake with Cherry Whipped Cream
Chocolate Mug Cake with Cherry Whipped Cream
Have you ever tried a mug cake? I have tried a couple, but have always been disappointed. In the past all of them were too spongy, not at all the consistency I was looking for in a cake. Well, all that has changed! Thanks to Jessica, for removing the egg from the equation and giving us a decadent chocolate mug cake.
Today I am joining the group #chocolateparty for the chocolate and cherry challenge. Cherries aren’t my favorite, so I struggled a little with what I should do. Chocolate cake kept coming to mind….I was having serious cravings! But, as a family of 3, and with 1 of us (NOT me) who doesn’t like chocolate, an entire cake seemed a bit much. Then I remembered the mug cake…..
I kind of feel like I cheated on the cherry aspect of the challenge. I folded some cherry preserves into the whipped cream, so it had a nice tart contrast to the cake. Putting actually cherries in with the cake would be fabulous as well, if you are a fan of cherries. I love that this is single serve, and I get to enjoy it hot and fresh. It comes together in less than 10 minutes, so it is pretty much instant gratification.
Chocolate Mug Cake with Cherry Whipped Cream
Serves: 1
- Prep time: 10 mins
- Cook time: 1 min
- Total time: 11 mins
- 3 Tbls flour
- 2 Tbls sugar
- 1½ Tbls cocoa powder
- ¼ tsp baking powder
- ⅛ tsp salt
- 3 Tbls milk
- 1½ Tbls canola oil
- 1 Tbls Nutella
- Whipped Cream
- Cherry Preserves
In a mug whisk together flour, sugar, cocoa powder, baking powder and salt. Add milk, canola oil and Nutella. Mix until smooth.
Microwave on high for 70 seconds. It will rise up and then sink back down, so make sure your mug is tall enough.
Meanwhile, fold in 3 Tbls cherry preserves to ½ cup of whipped cream.
Top mug cake with whipped cream to serve.
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