But I come baring gifts… well, cake, but that’s the same right?
And this one’s all for you. You don’t even have to share it.
Because mug cakes are not (usually) meant to be shared.
Come on, would you share that? v v v
I wish I could tell you where mug cakes originated from, other than someone craving cake here and now and deciding to pop cake batter in the microwave, but I couldn’t find anything on the topic. So let’s just have some and enjoy it, shall we?
To make it slightly more healthy, I used chestnut flour instead of plain flour. Because the chestnut flour contains no gluten, this cake won’t rise as much, but it will have a nice nutty flavour.
I haven’t added any sugar as I find white chocolate sweet enough already.
Also, tonight is the new season premiere of The Great British Bake Off, and that is reason for celebration.
- 40g / ¼ cup white chocolate squares
- 3½ tbsp. milk of choice
- 1 tsp olive oil
- 3½ tbsp. chestnut flour, or other flour of choice
- ½ tsp baking powder
- A pinch of salt
- Optional: 1 tbsp. chocolate chips
Note: if you prefer dark chocolate, find your treat after the recipe
In a small bowl, combine the flour, baking powder and salt.
In a large mug, combine the chocolate and milk. Microwave in 20-second intervals, until the chocolate is melted.
Stir in the oil.
Add the dry ingredients and stir until well combined.
If using chocolate chips, fold them in gently.
Microwave in 30-second intervals until cooked. For a 900W microwave oven, it should take a little less than a minute.