Berry Chocolate Mug Cake Recipe By Tasty Recipes

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CHOCOLATE MUG CAKE RECIPE BY TASTY



Chocolate Mug Cake Recipe by Tasty image

Here's what you need: flour, sugar, cocoa powder, baking powder, milk, oil, vanilla extract, chocolate hazelnut spread, powdered sugar

Provided by Vaughn Vreeland

Categories     Desserts

Time 7m

Yield 1 serving

Number Of Ingredients 9

4 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa powder
½ teaspoon baking powder
3 tablespoons milk
1 tablespoon oil, vegetable or canola
1 teaspoon vanilla extract
1 tablespoon chocolate hazelnut spread, plus more for topping
powdered sugar, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
  • Once combined, spoon the chocolate hazelnut spread on top of the batter.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 4 grams, Protein 8 grams, Sugar 36 grams

BERRY CHOCOLATE MUG CAKE RECIPE BY TASTY



Berry Chocolate Mug Cake Recipe by Tasty image

Here's what you need: all-purpose flour, cocoa powder, sugar, baking powder, vegetable oil, milk, chocolate chips, whipped cream, blueberry, raspberry, fresh mint

Provided by Matthew Johnson

Categories     Desserts

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons all-purpose flour
2 tablespoons cocoa powder
3 tablespoons sugar
¼ teaspoon baking powder
3 tablespoons vegetable oil, or canola oil
¼ cup milk
3 tablespoons chocolate chips
whipped cream, to serve
blueberry, to serve
raspberry, to serve
fresh mint, to serve

Steps:

  • Spray the inside of a microwave-safe ceramic mug. Add in flour, cocoa powder, sugar, and baking powder. Mix to combine.
  • Add the vegetable oil, milk, and stir until smooth. Stir in the chocolate chips.
  • Microwave on high for 1 minute 30 seconds. Let cool completely.
  • Top with whipped cream, sprinkle on fresh blueberries, raspberries, and mint.
  • Enjoy!

Nutrition Facts : Calories 202 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, Sugar 10 grams

VERY BERRY MUG CAKE



Very Berry Mug Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5m

Yield 1 mug cake

Number Of Ingredients 10

1/4 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon baking powder
Pinch kosher salt
3 tablespoons milk
2 tablespoons vegetable oil
1 tablespoon clear vanilla extract
3 blueberries, halved
1 strawberry, chopped
Garnish: canned whipped cream and 1 strawberry, sliced

Steps:

  • Put the flour, sugar, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil, vanilla, blueberries and strawberry and mix well.
  • Wipe the inside rim of the mug clean, then microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave, then top with whipped cream and the sliced strawberry.

CHOCOLATE CAKE IN A MUG



Chocolate Cake in a Mug image

Why is this chocolate cake in a mug the most dangerous recipe in the world? Because you're now only minutes away from chocolate cake any time of the day or night! -Ruth Chaney, Delta Junction, Alaska

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 serving.

Number Of Ingredients 10

1/4 cup sugar
1/4 cup all-purpose flour
2 tablespoons baking cocoa
1/8 teaspoon salt
1 egg
3 tablespoons canola oil
3 tablespoons 2% milk
1/8 teaspoon vanilla extract
3 tablespoons semisweet chocolate chips
Optional toppings: coffee ice cream and caramel ice cream topping

Steps:

  • In a small bowl, combine the sugar, flour, cocoa and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. Stir in chocolate chips., Transfer to a 14-oz. microwave-safe mug coated with cooking spray. Microwave, uncovered, on high for 1-1/4 to 1-1/2 minutes or until top appears dry. Cool for 1 minute. Serve with toppings of your choice.

Nutrition Facts : Calories 955 calories, Fat 59g fat (11g saturated fat), Cholesterol 215mg cholesterol, Sodium 392mg sodium, Carbohydrate 102g carbohydrate (70g sugars, Fiber 5g fiber), Protein 14g protein.

CHOCOLATE BANANA MUG CAKE RECIPE BY TASTY



Chocolate Banana Mug Cake Recipe by Tasty image

Here's what you need: banana, chocolate chips, egg, vegetable oil, honey, milk, pure vanilla extract, whole wheat flour, cocoa powder, baking powder, salt, banana

Provided by Mel Boyajian

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 12

½ banana, mashed
1 tablespoon chocolate chips, optional
1 egg
2 tablespoons vegetable oil
2 tablespoons honey
3 tablespoons milk
¼ teaspoon pure vanilla extract
7 tablespoons whole wheat flour
3 tablespoons cocoa powder
½ teaspoon baking powder
⅛ teaspoon salt
2 slices banana

Steps:

  • Mash banana into a paste then add chocolate chips.
  • Whisk together egg, oil, honey, milk, and vanilla extract in a small bowl.
  • Whisk together flour, cocoa powder, baking powder, and salt in a small bowl.
  • Pour the wet ingredients into the dry ingredients and mix until combined.
  • Grease 2 small mugs.
  • Fill mugs half way with the chocolate batter.
  • Divide the banana filling between the 2 mugs.
  • Place remaining chocolate batter on top.
  • Garnish with sliced banana.
  • Microwave on high or 1 minute 10 seconds to 1 minute 25 seconds, or bake in 350˚F (180˚C) oven for 13-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 67 grams, Fat 20 grams, Fiber 7 grams, Protein 11 grams, Sugar 32 grams

CHOCOLATE HAZELNUT MUG CAKES RECIPE BY TASTY



Chocolate Hazelnut Mug Cakes Recipe by Tasty image

Here's what you need: chocolate hazelnut spread, large eggs, all-purpose flour

Provided by Betsy Carter

Categories     Desserts

Time 30m

Yield 2 servings

Number Of Ingredients 3

1 cup chocolate hazelnut spread, divided
2 large eggs
¼ cup all-purpose flour

Steps:

  • In a medium mixing bowl, whisk together ¾ cup (225 g) chocolate hazelnut spread and the eggs.
  • Fold in the flour.
  • Evenly distribute into two mugs.
  • Microwave each mug for 2 minutes.
  • Cool for 5 minutes.
  • Frost with remaining chocolate hazelnut spread and serve warm.
  • Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 79 grams, Fat 38 grams, Fiber 6 grams, Protein 15 grams, Sugar 57 grams

CHOCOLATE BERRY CHARLOTTE RECIPE BY TASTY



Chocolate Berry Charlotte Recipe by Tasty image

Turn heads at your next dinner party with this showstopping charlotte. Lined with spongy ladyfingers, filled with rich chocolate mousse, and topped with fresh berries, it's almost too beautiful to eat. Almost. Trust us, it's worth the extra work.

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
6 large eggs, seperated
¼ teaspoon cream of tartar
¾ cup granulated sugar, divided
1 ¼ cups all purpose flour
¼ teaspoon kosher salt
3 cups heavy cream, cold
¾ cup heavy cream, hot
½ cup sugar
6 oz dark chocolate, chopped
fresh blackberry
fresh raspberry
chocolate shaving
8 sprigs fresh mint sprig
ribbon

Steps:

  • Preheat the oven to 350˚F (180˚C). Line 3 baking sheets (work in batches if necessary) with parchment paper and grease with nonstick spray.
  • Make the ladyfingers: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add ¼ cup sugar while continuing to beat until stiff peaks form.
  • In a medium bowl, beat together the egg yolks and remaining ½ cup sugar until thick and pale in color, about 3 minutes. Gently fold the yolks into egg white mixture with a rubber spatula. Sift in the flour and salt and fold to incorporate. Transfer the batter to a piping bag or zip-top bag fitted with a large round tip.
  • Release the bottom from a 9-inch springform pan and set the ring in the center of a prepared baking sheet. Starting at the center of the ring and working your way outward, pipe the batter in a spiral pattern, about 1 centimeter thick, leaving a ½-inch border around the edge. Remove the ring. With the remaining batter, pipe 40 3-inch (10-centimeter) long by 1-inch (2½-centimeter) wide cookies onto the remaining 2 prepared baking sheet.
  • Bake the spiral and cookies for 15-17 minutes, until lightly golden around the edges. Do not allow to get too dark. Let cool completely.
  • Make the chocolate mousse: In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
  • In a medium bowl, pour the hot heavy cream over the chocolate. Stir with a rubber spatula until melted and smooth.
  • Fold the chocolate mixture into the whipped cream until incorporated.
  • Set the spiral cake base on the bottom of the springform pan and attach the ring. There should be a small gap between the cake and the ring mold. Line the gap on the inside edge of the ring with the ladyfingers, flat sides facing in. You want a snug fit so use as many ladyfingers as needed.
  • Pour the chocolate mousse into the center and smooth in an even layer. Chill until set, at least 4 hours in the refrigerator or about 2 hours in the freezer.
  • Garnish the charlotte with blackberries, raspberries, chocolate shavings, and mint sprigs. Release the springform and tie a ribbon around the outside of the charlotte.
  • Remove the ribbon before slicing and serving. Refrigerate any leftovers for up to 2 days.
  • Enjoy!

Nutrition Facts : Calories 729 calories, Carbohydrate 51 grams, Fat 61 grams, Fiber 2 grams, Protein 12 grams, Sugar 34 grams

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