Chocolate Espresso Mug Cake

At 11 p.m., I often think about what I can eat that is sweet, comforting and available at that crazy hour. I want something between a chocolate bar and an ice cream sundae and I want it NOW!!! Does less than two minutes fit the bill? Oh, yeah! Now if only I could make this and not be affected by the espresso in the recipe.

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 teaspoon espresso powder or instant coffee

½ teaspoon baking powder

3 tablespoons oil

Pinch salt

One egg, room temperature

½ teaspoon vanilla

1 tablespoon milk or water

1 teaspoon chocolate chips

Whipped cream

In a large microwave-safe mug, whisk all the dry ingredients. Add all wet ingredients except for milk and whisk well till all ingredients are evenly distributed. Drop in chocolate chips. Sprinkle milk. Cook in microwave for one minute and a half; add some time if cake has not risen to the top. It should be slightly wet, but not totally raw. Don’t overbake. Let cool. Serve with whipped cream.

Recipe by Chaia Frishman

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