Chocolate Mug Cake
In a heat safe coffee mug or small bowl, combine butter, hot water and espresso powder. Stir the ingredients together to combine. Add in the sugar and vanilla extract and mix together to combine. Add in flour, salt and cocoa powder until a cake batter forms. Mixtures should be thick. Fold in the chocolate chips.
Place the mug in the microwave and heat for 45 seconds to a minute. The cake will be softer at 45 minutes and firmer at 1 minute. Carefully remove the mug from the microwave and let the cake cool for a few minutes because it will be very hot coming out of the microwave. Enjoy cake as is or add a scoop of ice cream to the top.
I use espresso powder with hot water in the recipe. If you don’t have espresso powder, no big deal. You can also brew a small cup of coffee and reserve 2 tablespoons of that as well. OR if you don’t have espresso powder and don’t want to brew coffee, just use the 2 tablespoons of hot water. When it comes to chocolate recipes I love using espresso powder or coffee to enhance the flavor of chocolate, you don’t taste the coffee flavor. In this recipe it’s optional and can be skipped completely if you don’t have that ingredient.
recipe adapted from: The Recipe Rebel