For the love of Food :)

Triple Chocolate Mug Cake

Makes 2

Late last night I had a terrible craving for chocolate, I searched high and low but nothing! I had already made my way through my emergency stash the weekend before, which I clearly had forgotten to replenish! So with necessity being the mother of all invention this Triple Chocolate Mug Cake was created. Trust me when I tell you that you will fall in love with this cake, in less than 3 minutes you will have a warm gooey chocolate cake that will take on ANY chocolate craving and beat it! This is also a great way of using up any left over Easter Eggs. But What I really love about this recipe is how versatile it can be, for example fold through some raspberries into the batter which will give it some tartness that will help cut through the richness of this cake, or my favourite a dollop of crunchy peanut butter into the centre just before cooking for a nutty twist! This cake is best served warm and topped with a scoop of ice cream. With only a handful of ingredients and no more than 3 minutes cooking time you would be crazy not to give this recipe a try!


  • 4 Tbs of flour
  • 4 Tbs of Brown sugar (you can use white or raw sugar, but I like the molasses flavour that you get from using brown sugar)
  • 2 Tbs of cocoa powder
  • 1/2 Tsp of baking powder
  • Pinch of salt
  • 1 Egg, beaten
  • 3 Tbs of full cream milk (you can use skim, but why would you bother?)
  • 3 Tbs of vegetable oil
  • 3 Tbs of chocolate chips
  • 1/2 Tsp of vanilla extract
  • White chocolate to garnish


1) Place flour, sugar, cocoa, salt and baking powder in a medium size bowl and stir to combine. Make a well in the centre and pour in the egg, milk, oil, vanilla and chocolate chips and stir until well combined.
2) Divide the mixture into 2 microwave proof mugs and cover each with cling film.
3) Cooking 1 mug at a time, place the mug in the microwave and cook for 90 seconds on a medium heat. The cake should be cooked but still gooey. If it isn’t cook for a further 30 seconds on medium heat, remove the cling film and allow to stand for 30 to 60 seconds just to cool slightly.
4) Using a fine grater, grate white chocolate over the top of your cake and serve while still warm.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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