Chocolate Espresso Mug Cake
This rich chocolate mug cake has a touch of espresso, heightening the bittersweet tones of the chocolate and making this mug cake even more pleasurable.
Ingredients
- 1/4 cup semisweet chocolate chips
- 3 tbsp fat free milk
- 2 tbsp all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp espresso powder
- 1/2 tbsp vegetable oil
Instructions
- Combine chocolate and milk into an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted. Add in flour, baking powder, espresso, oil and whisk until batter is smooth.
- Cook in microwave for about 1 minute. Top of cake should be dry and sharp knife inserted should come out clean. Let cake cool a few minutes before eating. Cake is best consumed within a few hours of it being cooked.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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