From the Anchor Yeast Kitchen
Chocolate Mug Cakes
Prep 25–30 mins
Baking Time
1–2 mins
Total 32 mins
Makes 6 Chocolate Mug Cakes
easy
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By
Anchor Yeast Kitchen
This chocolaty treat is truly decadent & one of the easiest recipes you will ever have. Makes 6 Chocolate Mug Cakes so everyone can enjoy!
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Ingredients
125
g
Butter
250
g
Castor Sugar
( 1 cup )
180
g
Cake flour
( 250ml + 60 ml / 1½ cups )
Pinch of salt
60
ml
Cocoa
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
Icing
60
g
Butter, softened
250
ml
Icing sugar
( 1 cup )
30
ml
Cocoa
( 2 tbsp )
5
ml
Vanilla essence
( 1 tsp )
2
Large eggs
80
ml
Milk
( ⅓ cup )
60
ml
Lukewarm water
( ¼ cup )
3
ml
Vinegar
( ½ tsp )
3
ml
Vanilla essence
( ½ tsp )
60
ml
Chocolate nibs or coarsely gratedbaking chocolate
( ¼ cup )
Method
Beat the butter/margarine and castor sugar together until light and fluffy.
Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
Add the eggs, one at a time and beat well after each addition.
Mix the milk, lukewarm water and vinegar together.
Add the flour mixture and the liquid alternatively, whilst beating the mixture.
Add the vanilla and chocolate nibs and mix to distribute evenly. Spoon the batter into 6 greased mugs or cups, filling them ¾ full.
Heat a jug of water in the microwave for 3 minutes and remove from the oven.
Place the mugs or cups into the microwave, on the outer edge of the glass plate and allow to rise for 5 minutes, with the door closed.
Microwave on high for 2 minutes. Allow a 2 minute standing time and remove from the microwave.
Beat the butter/margarine, icing sugar and cocoa together until smooth. Add the vanilla essence and mix.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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