Double chocolate mug cakes

Michael Craig

There is no better time than a cold and dark winter evening to enjoy a warm sweet treat after dinner. Mug cakes are dangerously quick and easy to make and will fulfil any urgent chocolate craving. I'd seen a few recipes online for mug cakes, and did a fair bit of experimenting to get this recipe. It's rich and fudgy - and so quick. You'll often have all the ingredients in the cupboard. Just two minutes in the microwave and you have a gooey, fudgy pudding.

Ingredients

½ cup	Plain flour
2 Tbsp	Dutch cocoa powder, use a good quality (Main)
½ tsp	Baking powder
3 Tbsp	Sugar
½ tsp	Salt
150 ml	Milk
60 ml	Rice bran oil, or another neutral cooking oil
6 squares	White chocolate, I used Whittaker's

Directions

1. Whisk together all dry ingredients in a small bowl. Make a small well in the centre, and whisk in the milk and the oil. Whisk well until the batter has no clumps.
2. Pour batter evenly into 2 or 3 microwave-safe mugs. Do not fill to the top of the mug; leave at least a 2cm gap between the batter and the top of the mug.
3. Place 2 squares of white chocolate into each mug, pushing it down to ensure it's covered by the mixture.
4. Place mugs in the microwave, and cook for 2 minutes. If you have a particularly powerful microwave, cook for 90 seconds, and then check it - you want the cake to have risen a little, and the top to be cooked, but still be gooey on the inside.
5. Serve with cream if you're feeling decadent.

More winter baked treats from Delaney

• Lemon lime butter biscuits
• Rhubarb pudding