Makes: 6 Chocolate Mug Cakes Microwave: High
Preparation Time: 25 – 30 minutes Baking Time: 1 – 2 minutes
Ingredients
| 125 | g | Butter |
| 250 | g | Castor Sugar (1 cup) |
| 180 | g | Cake flour (250ml + 60 ml / 1½ cups) |
| Pinch of salt | ||
| 60 | ml | Cocoa (4 tbsp) |
| 10 | g | Anchor Instant Yeast (1 packet) |
Icing |
||
| 60 | g | Butter, softened |
| 250 | ml | Icing sugar (1 cup) |
| 30 | ml | Cocoa (2 tbsp) |
| 5 | ml | Vanilla essence (1 tsp) |
| 2 | Large eggs | |
| 80 | ml | Milk (⅓ cup) |
| 60 | ml | Lukewarm water (¼ cup) |
| 3 | ml | Vinegar (½ tsp) |
| 3 | ml | Vanilla essence (½ tsp) |
| 60 | ml | Chocolate nibs or coarsely gratedbaking chocolate (¼ cup) |
Method
- Beat the butter/margarine and castor sugar together until light and fluffy.
- Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
- Add the eggs, one at a time and beat well after each addition.
- Mix the milk, lukewarm water and vinegar together.
- Add the flour mixture and the liquid alternatively, whilst beating the mixture.
- Add the vanilla and chocolate nibs and mix to distribute evenly. Spoon the batter into 6 greased mugs or cups, filling them ¾ full.
- Heat a jug of water in the microwave for 3 minutes and remove from the oven.
- Place the mugs or cups into the microwave, on the outer edge of the glass plate and allow to rise for 5 minutes, with the door closed.
- Microwave on high for 2 minutes. Allow a 2 minute standing time and remove from the microwave.
- Beat the butter/margarine, icing sugar and cocoa together until smooth. Add the vanilla essence and mix.
- Serve the Chocolate Mug Cakes with a dollop of chocolate icing.
