Happy Sunday you guys! Sunday has to be my favourite day. Today I feel like I could do whatever I want, brunch, bake or literally do nothing and not feel guilty about it. I spent the morning at Momofuku to taste their spring brunch menu, if you follow me on Instagram check out my stories for some teasers. Now back home and thought it’d be fun to share with you a super easy and delicious (theres clearly a theme to all my recipes) dessert: a moist and decadent chocolate mug cake! It literally takes 5 minutes to whip up and “bake.”
I topped it with some no-churn raspberry ice cream I made last week, which I’ll post for you this week! But feel free to top with whipped cream, yogurt or dulce de leche.
EASY CHOCOLATE MUG CAKE
Yield 1 mug cake
1/4 cup all purpose flour
2 tbsp cocoa powder
1/4 tsp baking powder
1 tbsp white sugar
2 tbsp brown sugar
1/8 tsp salt
1/4 cup + 2 tbsp milk
2 tbsp coconut oil
1/4 tsp vanilla extract
1 tbsp dulce de leche
In a small bowl sift together flour, cocoa and baking powder. Whisk in both sugars and salt.
In another bowl mix together the milk, coconut oil and vanilla. Combine the wet ingredients into the dry ingredients and whisk until combined.
Pour the batter into a mug and dollop the dulce de leche in the centre. Place a paper towel on top of the mug and microwave for 80-90 seconds. Be careful removing from the microwave, it’ll be hot.
Top with ice-cream, whipped cream or more dulce de leche or caramel sauce.
What are your go-to desserts when you’re craving something sweet?