Friday, March 21, 2014

The Fluffiest Chocolate Mug Cake You’ll Ever Have


This is my recipe for the best, fluffiest clean eating, or otherwise, chocolate mug cake you’ll ever eat in just under 10 minutes! Below at the end of the recipe I’ve also given the option for the non-clean version because no one should miss out on a perfect fluffy mug cake. No one should have to eat those rubber balls that have been circulating the internet.

Chocolate mug cake ROCKS, if you have the right recipe. I’ve had a couple that were absolutely horrible. I’m sure if you were looking around before you found this recipe you’ve heard that they pretty much all taste like plastic and feel like a big ball of rubber. This recipe is phenomenal. I had to do quite a bit of experimentation but it was very obvious with other recipes out there that they lacked ingredients that offered fluffiness and moistness. I consider myself to be quite an advanced baker, so I put my skills to the test and fixed all that in pursuit of the Holy Mug - amazing chocolate mug cake. This recipe is fluffy and hard to believe it came out of the microwave if you didn’t just take it out yourself.

So… Just like anyone else who watches what they eat, I neeeeeed mug cake for when I get hit with a sudden urge. They only come when I’m directly stimulated with an offender that makes me weak at the knees. It happened to me just last week when I had to make regular cupcakes for my kids to take to school. I popped this mug cake in the microwave, devoured it and the cravings were gone for days.

>>> INGREDIENTS <<<

1/4 cup whole wheat pastry flour
2 tablespoons Truvia Spoonable
2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 tablespoons milk
2 tablespoons extra virgin olive oil
Dash vanilla extract
Dash salt
1 egg


>>> DIRECTIONS <<<

Take a large mug and spray with a touch of olive oil non-stick cooking spray. Sift together in a small bowl the pastry flour, cocoa powder, baking soda and baking powder. Add the 2 tablespoons of Truvia Spoonable and the dash of salt.

In two separate small bowls separate the egg yolk into one bowl and the egg white into the other and set them aside. In your original bowl with the dry ingredients add the milk, vanilla extract and olive oil and whisk until smooth. Whisk one extra minute to add some fluff.


Then with a clean whisk, whisk the egg yolk for one minute until it starts to lighten and get some nice air bubbles in it.


Fold the egg yolk into your chocolate mixture until just mixed into the chocolate.


Then with a clean whisk, return to your egg whites and whisk them like crazy until they form between soft and stiff peaks. So light hard? It only takes about 1-2 minutes.


Gently fold them into the chocolate mixture until just barely mixed in. This is a really important step. Don’t over fold or you’ll lose all the air and fluff. The second you have them mixed in pour the chocolate mixture into your mug and microwave for 1 minute or until puffed.


Depending on your altitude this cake could cook as quickly as 45 seconds so keep an eye on it and when it rises, then stops, give it a couple extra seconds, then remove. 1 minute is perfect for my location.


Enjoy! The best microwave chocolate cake ever!

 >>> NON-CLEAN VARIATION <<<

Replace the Truvia Spoonable with 5 tablespoons of regular sugar and sift it in with the rest of the dry ingredients. You can replace the olive oil with 3 tablespoons of regular vegetable oil if needed and the olive oil non-stick cooking spray with any type you prefer if needed. Lastly, you can replace the whole wheat pastry flour with regular white flour. It will be fluffy and perfect! Enjoy!!

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