Rocky Mountain Mocha Mug Cake

Marshmallow-studded rocky road ice cream and chocolate cake combine for the perfect mug cake, a single serving dessert...
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Rocky Mountain Mocha Mug Cake

Seattle's Best Coffee

Rocky Mountain Mocha Mug Cake

Marshmallow-studded rocky road ice cream and chocolate cake combine for the perfect mug cake, a single serving dessert that’s easy to make. Add coffee to chocolate baked goods to really bring out the chocolatey flavor. Recipe courtesy of Seattle’s Best Coffee.

1
Servings
1143
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/3  Cup  flour
  • 1/3  Cup  sugar
  • 2 ½  Tablespoons  cocoa powder
  • ¼  Teaspoon  salt
  • 1/3  Cup  coffee at room temperature, such as Seattles Best Coffee Signature Blend No. 3
  • egg
  • 2  Tablespoons  milk
  • 2  Tablespoons  vegetable oil
  • ¼  Teaspoon  vanilla extract
  • 1  Tablespoon  peanuts (optional)
  • 1  Tablespoon  mini marshmallows
  • 1  Tablespoon  milk chocolate chips
  • Whipped cream (optional)

Directions

In a large 16-ounce mug, stir the flour, sugar, cocoa powder, and salt together with a fork. Add the coffee and stir. Add the egg, milk, oil, and vanilla and mix well.

Microwave on high for 3 minutes. The cake will puff in the microwave and deflate once removed. Top immediately with peanuts if using, mini marshmallows, chocolate chips, and/or whipped cream. Enjoy!

Nutritional Facts

Total Fat
63g
90%
Sugar
22g
24%
Saturated Fat
13g
54%
Cholesterol
2mg
1%
Carbohydrate, by difference
137g
100%
Protein
23g
50%
Vitamin A, RAE
420µg
60%
Vitamin K (phylloquinone)
30µg
33%
Calcium, Ca
111mg
11%
Choline, total
9mg
2%
Fiber, total dietary
20g
80%
Folate, total
93µg
23%
Iron, Fe
18mg
100%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
355mg
51%
Selenium, Se
16µg
29%
Sodium, Na
681mg
45%
Water
112g
4%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,