Double Chocolate Mug Cake
Craving a super quick and delicious evening dessert? Try out this mouthwatering Double Chocolate Mug Cake. It's moist, rich, brimming with molten chocolate chunks, and you can whip it up in no time. Incredible on it's own, when paired with vanilla ice cream and topped with whipped cream, it becomes downright irresistible.
3 tablespoons baking oil
1 oz (about ¼ cup) 70-72% Dick Taylor Craft Chocolate, divided
2 tablespoons Dutch-Processed cocoa powder
¼ cup granulated sugar
1 large egg yolk
¼ teaspoon vanilla extract
3 tablespoons sour cream
¼ teaspoon baking powder
⅛ teaspoon salt
3 tablespoons all-purpose flour
Chop chocolate into chip-sized pieces, divide in half.
Stir together the oil, half the chocolate chunks, and cocoa powder in a 12- to 14-ounce ceramic, microwave-safe mug. Melt in the microwave just until chocolate chunks have melted, about 45 seconds, stirring halfway through (be careful not to burn the mixture). Stir in the sugar until combined, then the egg yolk, sour cream and vanilla. Stir in the baking powder and salt, and then the flour, and lastly the remaining chocolate chunks.
Microwave on high for about 1 minute and 30 seconds, (up to 30 seconds more or less depending on your microwave). It is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
Let cool briefly (part of the cake will be molten and very hot) and enjoy with vanilla ice cream or whipped cream if desired.