Choc Caramel Cake In A Mug
This recipe for Choc Caramel Cake In A Mug will take you 5 minutes, from start to nom-nom-nom!
As always, with most cakes in mugs, you are better off using a large mug, combining the ingredients in another bowl or jug and pouring it into the mug. I keep batches of the dry ingredients pre-mixed in sandwich bags and add the wet ingredients when its time to bake.
serves
1time needed
prep cookingredients
9difficulty
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Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 420g serve |
Qty per 100g |
|
| Energy | 10781kJ | 2566kJ |
| Protein | 19.3g | 4.6g |
| Fat,total | 43g | 10g |
| -saturated | 33g | 8g |
| Carbohydrate | 278g | 66g |
| -sugars | 175g | 42g |
| Dietary Fibre | 8.6g | 2g |
| Sodium | 646mg | 154mg |
Ingredients
- 4 tbsp Plain Flour
- 4 tbsp Sugar
- 3 tbsp Cocoa
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg
- 3 tbsp Milk
- 1 tbsp Vegetable Oil
- 2 grams Caramels - I Used Rolo and added 2 extra ones to the top.
Method
- Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil.
- Mix to combine.
- Pour mixture into a mug.
- Drop caramels into centre of mixture.
- Microwave on high for 90 seconds.
- If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.
