My Husband loves himself some chocolate. Some is an understatement. If he could have chocolate for breakfast lunch and dinner, he’d be the happiest man in the world. It’s been a bit more of an internal battle on my end – to allow for the chocolate indulgences, or to try and fight it for the sake of maintaining my waistline. Well, at first I went with it. Then, I tried to fight it by buying No Pudge Fudge and avoiding sweets altogether. Unfortunately, my efforts were a complete waste because he always found a way to have dessert even if he had to buy it himself. So I’ve decided, I’m not going to fight it anymore. I found a way for him to have sweets without actually keeping sweets in the house.
Enter Chocolate Mug Cake. Adapted from Cook Republic.
Chocolate Mug Cake Recipe
Ingredients4 tablespoons Self-Raising Flour (I used 4 tablespoons All-Purpose Flour and ¼ teaspoon Baking Powder) 3 tablespoons Cocoa Powder 3 tablespoons Nutella 3 tablespoons Skim Milk 1 tablespoon Raw Sugar (I used White Sugar) 1 tablespoon Olive Oil 1 Egg
DirectionsMix together all the ingredients in an oversized microwave safe mug. Whisk lightly with a fork until combined and smooth. Microwave for a minute watching as the cake rises in the mug, stopping if it is about to overflow and continuing a couple of times for 10 second intervals till cooked. (Don’t be tempted to overcook. The cake virtually finishes cooking in that first 1 minute rise)
Makes 2 servings