While I love to nibble on a square of dark chocolate when I want something sweet, sometimes I want a treat that feels especially indulgent. A warm chocolate cake with melted chocolate morsels inside? All for me? That fits the bill perfectly. The fact that it takes just a few minutes to make only sweetens the deal.
I have to be honest–I sort of expected this cake to taste like something from an Easy Bake Oven. While those domestic toys are cute, they are known more for kitschy appeal than for truly delicious baked goods. Luckily, I gave this recipe a shot and found out how simple it is to make a moist, rich chocolate cake, even without a hot pink oven.
Part of the joy of this little cake is in the presentation. Try making the amount of batter below, and see how much will fill your favorite mug two-thirds of the way up. The cake will expand and rise while baking, so be careful not to overfill. I like to divide the batter into two miniature casserole dishes and adjust baking time accordingly.
Paleo Mug Cake – Makes one mug or two petites cocottes (pictured)
1 very ripe banana
1-2 teaspoons honey
1 ½ tablespoons almond butter
2 tablespoons unsweetened cocoa powder
Optional mix-ins or toppings: dark chocolate chips, walnuts, dried fruit, a sprinkle of cinnamon (I heartily recommend chocolate chips and cinnamon!)
In a flat-bottomed, medium bowl, use a fork or a potato masher to mash the banana into a smooth puree. Add egg, honey, almond butter, and cocoa and stir until it forms an even batter.
Fold in any mix-ins and pour batter into a microwave-safe mug for one large cake, or into two petites cocottes or ramekins to make two smaller cakes. Remember to fill your dish no more than 2/3 of the way.
If using a mug, microwave for 2 and ½ minutes or until center is set. If using two smaller dishes, microwave one at a time for 2 minutes or until center is set. Cake will remain quite hot for several minutes. Allow to cool slightly, sprinkle with cinnamon if desired, and enjoy.
Source: The Wannabe Chef