After 2 years, I finally perfected the recipe for the chocolate mugcake! I decided to spice up the generic recipe by adding white chocolate chips and raspberries in the center 😍
It almost tastes like a lava cake except the white chocolate doesn’t ooze out of the cake. Instead it stays put in the center & gives the Mugcake a nice cake-y texture with a ganache consistency in the center.
Chocolate Mugcake stuffed with White Chocolate & Raspberries
(Vegan)
2 1/2 tbsp (25g) all purpose flour
1 tbsp (15g) sugar
1 tbsp (10g) cacao powder
1/8 tsp (2g) baking soda
pinch of salt
3 tbsp milk
1 tbsp oil or butter
1/4 teaspoon vanilla extract
20g white chocolate
4 (15g) Raspberries
Directions
1) Coat a small bowl or a tea cup with oil.
2) Mix the first 5 ingredients together until there are no clumps. Next, add in the milk, oil & vanilla extract and mix until a batter forms.
3) Place half the batter in the oiled bowl & place the white chocolate & raspberries in the center. Finally, pour the remainder of the batter on top & microwave for 1:30 to 2 minutes. Serve warm with vanilla ice cream & Nutella 😋 Enjoy!
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