To me, the ultimate luxury is making myself something quick and delicious after dinner for dessert. A warm, chocolatey baked good is one of nature’s most perfect things. Of course, you don’t want to start an elaborate baking project just before bedtime — at least I don’t, I think mum would disagree — but a recipe that calls for a few spoonfuls of this, a handful of chocolate? That I can do. This mug cake that comes together in minutes is designed for exactly this sort of situation. Pause your show for a few minutes, mix together a few ingredients while your partner loads the dishwasher, take a and voila, dessert is ready.
Chocolate & Sour Cream Mug Cake
(Makes 2)
Ingredients
6 tbsp all-purpose flour
4 tbsp unsweetened cocoa powder
4 tbsp sugar
4 tbsp milk
3 tbsp sour cream
3 tbsp melted butter
½ tsp vanilla extract
2 stamp-size pieces of chocolate, or a few chocolate chips
¼ tsp baking powder
Pinch of salt
Whipped cream for serving, optional
Method
In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
In another small bowl, stir in milk, sour cream, melted butter, and vanilla.
Add the wet ingredients into the dry and mix to combine.
Spoon the batter evenly into two microwave-safe mugs (each should be about halfway full).
Press the piece of chocolate, or the chocolate chips into the centre of the batter, until just covered.
Microwave one mug at a time on high for 45–60 seconds, until the top looks just set but still slightly glossy in the centre.
(Don’t overcook, it will firm as it cools.)
Let the cakes rest for 1–2 minutes. Serve warm, topped with whipped cream, if using.