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
923
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
  • 1 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
41g
59%
Sugar
26g
29%
Saturated Fat
10g
42%
Cholesterol
7mg
2%
Carbohydrate, by difference
122g
94%
Protein
18g
39%
Vitamin A, RAE
24µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
117mg
12%
Choline, total
8mg
2%
Fiber, total dietary
20g
80%
Folate, total
57µg
14%
Iron, Fe
16mg
89%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
175mg
25%
Selenium, Se
12µg
22%
Sodium, Na
458mg
31%
Water
124g
5%
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,