Self-Saucing Malted Chocolate Mug Cake
Self-Saucing Malted Chocolate Mug Cake
Ingredients
For the Mug Cake Batter (per mug)
- 8 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup hot water
For the Self-Saucing Layer (per mug)
- 1/4 cup granulated sugar
- 1/4 cup malt powder
- 1/4 cup unsweetened cocoa powder
- 1/2 cup hot water
For Serving
- 4 scoops vanilla ice cream
Instructions
- 1
Gather four microwave-safe mugs. For each mug, add 2 tablespoons of melted butter.
⏱️ 1 min
- 2
To each mug, add 2 tablespoons of granulated sugar, 3 tablespoons of all-purpose flour, and 1 tablespoon of unsweetened cocoa powder. Mix these ingredients thoroughly with the butter to form a thick, paste-like batter.
⏱️ 2 min
- 3
Pour 3 tablespoons of hot water into each mug and mix until the batter is smooth and well combined. This forms the base cake batter.
⏱️ 1 min
- 4
On top of the cake batter in each mug, sprinkle 1 tablespoon of granulated sugar, followed by 1 tablespoon of malt powder, and finally 1 tablespoon of unsweetened cocoa powder. Do not mix these top layers into the batter.
⏱️ 1 min
- 5
Gently pour 2 tablespoons of hot water over the top layers in each mug. Again, do not mix.
⏱️ 1 min
- 6
Microwave each mug individually on high for 1 to 1 1/2 minutes, or until the cake is set around the edges but the center remains gooey and saucy. Cooking times may vary depending on your microwave's power. Carefully remove each mug from the microwave.
⏱️ 2 min
- 7
Let each mug cake stand for 1 minute after microwaving to allow the sauce to thicken slightly and the cake to cool down just enough to handle.
⏱️ 1 min
- 8
Top each warm, gooey chocolate mug cake with a generous scoop of vanilla ice cream and serve immediately. The ice cream will melt into the warm cake and sauce, creating a delightful contrast.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Self-Saucing Malted Chocolate Mug Cake
Ingredients
For the Mug Cake Batter (per mug)
- 8 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup hot water
For the Self-Saucing Layer (per mug)
- 1/4 cup granulated sugar
- 1/4 cup malt powder
- 1/4 cup unsweetened cocoa powder
- 1/2 cup hot water
For Serving
- 4 scoops vanilla ice cream
Instructions
- 1
Gather four microwave-safe mugs. For each mug, add 2 tablespoons of melted butter.
⏱️ 1 min - 2
To each mug, add 2 tablespoons of granulated sugar, 3 tablespoons of all-purpose flour, and 1 tablespoon of unsweetened cocoa powder. Mix these ingredients thoroughly with the butter to form a thick, paste-like batter.
⏱️ 2 min - 3
Pour 3 tablespoons of hot water into each mug and mix until the batter is smooth and well combined. This forms the base cake batter.
⏱️ 1 min - 4
On top of the cake batter in each mug, sprinkle 1 tablespoon of granulated sugar, followed by 1 tablespoon of malt powder, and finally 1 tablespoon of unsweetened cocoa powder. Do not mix these top layers into the batter.
⏱️ 1 min - 5
Gently pour 2 tablespoons of hot water over the top layers in each mug. Again, do not mix.
⏱️ 1 min - 6
Microwave each mug individually on high for 1 to 1 1/2 minutes, or until the cake is set around the edges but the center remains gooey and saucy. Cooking times may vary depending on your microwave's power. Carefully remove each mug from the microwave.
⏱️ 2 min - 7
Let each mug cake stand for 1 minute after microwaving to allow the sauce to thicken slightly and the cake to cool down just enough to handle.
⏱️ 1 min - 8
Top each warm, gooey chocolate mug cake with a generous scoop of vanilla ice cream and serve immediately. The ice cream will melt into the warm cake and sauce, creating a delightful contrast.
⏱️ 1 min