Black Forest Mug Cake

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

From: The Daily Meal

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.
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. '


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


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, Sugar 56% 33g, 37% Calories Per Serving 882,  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, Ca92mg, 9%Choline, total18mg, 4%Copper Cu1mg, 0% Fiber total dietary 13g, 52% Folate, total 103µg, 26% Iron, Fe 8mg, 44% Magnesium, Mg 88mg, 28% Manganese, Mn1mg, 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


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Cake Magazine: Black Forest Mug Cake
Black Forest Mug Cake
You can serve this cake warm — just watch out for dribbling cream!
Cake Magazine
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