This rich chocolate mug cake has a touch of espresso, heightening the bittersweet tones of the chocolate and making this mug cake even more pleasurable.
I’ve been tweaking my chocolate mug cake recipe and I’m in love with the newest version. It’s still really easy, but now with a deeper chocolate flavor and a more moist cake.
The hint of espresso made me think of coffee, so I brought out my coffee set and cooked the cake in the coffee cup. I think this presentation may be fun for a dinner party too.
Chocolate Espresso Mug Cake
- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp espresso powder
- 1/2 tbsp vegetable oil
Combine chocolate and milk into an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted. Add in flour, baking powder, espresso, oil and whisk until batter is smooth.
Cook in microwave for about 1 minute. Top of cake should be dry and sharp knife inserted should come out clean. Let cake cool a few minutes before eating. Cake is best consumed within a few hours of it being cooked.