Black Forest Mug Cake

Black Forest Mug Cake
Contributor
Black Forest Mug Cake
Tara Fisher

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.

1
Servings
882
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
39g
56%
Sugar
33g
37%
Saturated Fat
13g
54%
Cholesterol
16mg
5%
Carbohydrate, by difference
120g
92%
Protein
14g
30%
Vitamin A, RAE
19µg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
92mg
9%
Choline, total
18mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Folate, total
103µg
26%
Iron, Fe
8mg
44%
Magnesium, Mg
88mg
28%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
196mg
28%
Selenium, Se
20µg
36%
Sodium, Na
180mg
12%
Thiamin
1mg
91%
Water
35g
1%
Zinc, Zn
2mg
25%

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,