Dark Chocolate & Fluffy Lemon Love Cakes for Two
My husband is not a chocolate eater. His loss, in my opinion. Lemon is his vibe, and he loves it almost as much as I love my chocolate.
We don't often have dessert at home, in part because we don't like the same sweets, and in part because... well, there's a limit to how many calories we can justify during a given day. As Valentines day approached, I decided that we could both use a treat, so I set my mind to try something for each of us.
Enter the mug cake idea, and as I started to look around for a good recipe I was surprised to find so many microwave recipes. I'm sure in a pinch these will do, but I really wanted a cake worth eating, and the texture of microwave cakes just wasn't fitting that bill.
After a bit of testing, I think I've mastered these two mini cakes. I use the full chocolate recipe in one of our oversized mugs, and the full lemon recipe in the other. You could be more moderate and split them into smaller portions... but why? These are quick, easy, and quite delicious, solving our dessert dilemma and leaving us both feeling full and well-loved.
Dark Chocolate Mug Cake
(Serves 1 in a large mug, 2 in ramekins)
For the Chocolate Cake:
- 1/4 C. granulated sugar
- 1/4 C. all-purpose flour
- 2 1/2 T. unsweetened cocoa powder
- 1/4 t. baking powder
- 1/8 t. baking soda
- pinch of salt
- 1 large egg yolk
- 2 T. milk
- 1 1/2 T. canola or vegetable oil
- 1 T. coffee or 1/2 t. espresso powder mixed with warm water
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Preparation:
- Preheat the oven to 350° F.
- Butter the inside of your mug (or ramekins) all along the bottom and sides.
- Whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
- In another bowl whisk together the egg yolk, milk, oil, vanilla and coffee.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until well combined.
- Pour the batter into the prepared mug (or ramekins) and place the mug on a cookie sheet (in case of spills).
- Bake for 20 minutes, or until a sharp knife inserted in the center comes out clean.
- Serve with a loose whipped cream, or top with vanilla ice cream.
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Fluffy Lemon Mug Cake
(Serves 1 in a large mug, 2 in ramekins)
For the Lemon Cake:
- 1/4 C. granulated sugar
- 6 T. all-purpose flour
- 1/4 t. baking powder
- 1/8 t. baking soda
- pinch of salt
- 1 large egg yolk
- 3 T. sour cream
- 1 1/2 T. canola or vegetable oil
- zest of 1 lemon
- 1 T. fresh lemon juice
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Preparation:
- Preheat the oven to 350° F.
- Butter the inside of your mug (or ramekins) all along the bottom and sides.
- Whisk together the sugar, flour, baking powder, baking soda, and a pinch of salt.
- In another bowl whisk together the egg yolk, sour cream, oil, lemon zest and lemon juice.
- Slowly add the dry ingredients to the wet ingredients, stirring gently until well combined.
- Pour the batter into the prepared mug (or ramekins) and place the mug on a cookie sheet (in case of spills).
- Bake for 20 minutes, or until a sharp knife inserted in the center comes out clean.
- Serve with a loose whipped cream, or top with vanilla ice cream.
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