The most epic mid-afternoon sweet craving fix. No oven. No drama.
This is an under-five-minute, microwave, minimal-effort chocolate dessert. Soft, fudgy, warm and basically begging for peanut butter on top.
Ingredients (Serves 1)
For the mug cake:
4 tbsp plain flour
1 tbsp cacao powder
1 tbsp sugar
½ tsp baking powder
1 egg
2 tbsp stewed apple (unsweetened)
3 tbsp milk (any milk of choice)
1 tbsp chocolate chips
To serve (optional but highly recommended):
1 tbsp peanut butter
Fresh raspberries
Whipped cream
Sprinkle of cinnamon
Method
1. Mix the dry ingredients in a microwave-safe mug, add flour, cacao, sugar and baking powder. Stir to combine.
2. Add the wet ingredients. Crack in the egg, then add stewed apple and milk. Mix well until smooth and lump-free.
3. Add the chocolate chips and stir through
4. Microwave on high for 60–90 seconds. Start with 60 seconds and check. The cake should look set on top but still soft in the centre. Avoid overcooking (unless you like a chocolate-flavoured sponge).
5. Add a generous spoon of peanut butter while it’s still warm so it melts slightly.
Finish with raspberries, whipped cream and a sprinkle of cinnamon.
Grab a spoon. Hide from the children. Enjoy.
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