I’m proud of my Spiced Hot Chocolate recipe, I spend quite some time fiddling and tweaking until I had created something notably luxurious. The cocoa-dusted rubble has been sat in a jar in the kitchen since I settled on the ultimate blend and I had started to wonder what other uses this concoction might have. The hot chocolate itself was so darkly spiced and decadent that I needed to think along similar lines. This melty, chocolate pudding exudes velvety comfort, perfect for cold, dark evenings when hot chocolate just isn’t enough. This is a dessert and needs to be drizzled with cream and spooned up greedily by candlelight. It also happens to be Gluten Free through the use of good old buckwheat flour.
Spiced Cocoa Mug Cake
40g (1/4 cup) Buckwheat Flour (normal wheat flour should also work)
50g (1/4) cup soft brown sugar
2 tbsp. Sentient Baker’s spiced hot chocolate mix (if not then normal cocoa powder)
½ tsp baking powder
Pinch of salt
45g (3 tbsp.) butter, melted
4 tbsp. milk (I used hazelnut milk)
½ tsp vanilla extract
approx. 20g dark chocolate broken into squares
- Combine the flour, sugar, hot chocolate mix (or cocoa powder if using), baking powder and salt in a bowl.
- Melt the butter in a pan or microwave and add to the dry ingredients.
- Add 3 tbsp. of milk and the egg and beat well to combine.
- Pour the mixture into two large mugs, making sure there’s plenty of room for the cake to rise.
- Break the dark chocolate into small square (approx. 20g) and poke down into the batter until completely covered.
- Dribble the remaining tbsp. of milk over both mixtures before cooking (1/2 tbsp. for each mug cake)
- Microwave Method – I used the ‘express’ setting on my microwave. Heat for about 30 seconds, allow a 30 second rest, then heat for around another another 30 seconds.
- Remove from the microwave and leave to rest for another 30 seconds before diving in. (I suppose it’s obvious but the timing might vary slightly depending on the age/behaviour of your microwave!)
- Oven Method – If the microwave just isn’t appealing to you, or you don’t have one, then just place your mug cakes in the oven (200°C/180°C Fan) for 20-25 minutes.*
*Note: I found that the oven cooking method made the chocolate a little less ‘saucy’. If you have the choice, I would advise microwave cooking.
Serve with a drizzle of cream, a scoop of ice cream or a pile of soft, red fruits.