Creamy, fluffy, eggless paste cake mixed with melty chocolate chips. This single serving mug cake is prepared in concerning five minutes.
The paste mug cake is one in all my favorites. I simply adjusted my instruction a bit to feature melty chocolate. I used chocolate chunks instead of customary chocolate chips since the chunks square measure larger. I’m therefore happy Nestle came out with chocolate chunks therefore I don’t got to purchase them at specialty baking stores.
This cake is best eaten heat, whereas the chocolate remains melty and adhesive. As a result of this cake is eggless, the crumb may be a very little loose. It’s best eaten within the mug because it won’t inhibition well if you are trying to get rid of it from the mug. Therefore I like to recommend you only grab a spoon and dig in.
INGREDIENTS :
- 1 tbsp granulated sugar
- 4 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 cup fat-free milk
- 3 tbsp creamy peanut butter
- 3 tbsp semi-sweet chocolate chunks or chocolate chips
INSTRUCTIONS :
- In a microwave safe mug, add all ingredients except chocolate. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain.
- Stir 1 tbsp of chocolate chips into the cake batter. Add another 1 tbsp concentrated in the center/middle of the batter (so that when you dig into the center of your cake when it's finished, it has a concentrated amount of chocolate). Sprinkle remaining 1 tbsp on top.
- Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten
