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Black Forest Mug Cake

By

Black Forest Mug Cake

Warm, gooey chocolate cake, sweet sticky jam, fresh whipped cream, rich chocolate curls, and a cherry on top… who could want for more? — Mima Sinclair, Mug Cakes.

Notes

You can serve this cake warm — just watch out for dribbling cream!

Mug Cakes by Mima Sinclair © 2014 Kyle Books, and the photographs © Tara Fisher. No images may be used, in print or electronically, without written consent from the publisher. 

Ingredients

For the cake:

  • 2 Tablespoons butter
  • 1 1/3 Ounce dark chocolate, broken into small pieces
  • 1 medium egg, lightly beaten
  • 2 Tablespoons 2-percent milk
  • 3 Tablespoons superfine sugar
  • 3 Tablespoons all-purpose flour
  • ¼ Teaspoon baking powder
  • Pinch of salt
  • 1 Tablespoon cherry jam

For the icing:

  • ¼ Cup heavy cream
  • 1 Tablespoon cherry jam
  • 1/3 Ounce dark chocolate
  • Fresh cherry, to garnish

Directions

For the cake:

Place the butter and chocolate in a 1 ½ cup mug and microwave until melted, 10 to 20 seconds. Add the egg and milk to the mug and beat with a fork until combined. Add the sugar, flour, baking powder, and salt and beat again until smooth, then fold through the jam. Cook for 2 minutes at 600W, 1 minute 45 seconds at 800W, or 1 minute 30 seconds at 1000W. Leave to cool.

For the icing:

Lightly whip the cream into soft peaks. Spread the jam over the cooled cake and then spoon on the whipped cream. Using a vegetable peeler, create delicate chocolate curls and scatter these over the cream. Finish, of course, with a cherry on top and serve immediately.