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Chocolate Mug Cakes

INGREDIENTS:

  • 125g self raising flour
  • 125g unsalted butter, softened
  • 125g golden caster sugar
  • 2 eggs, beaten
  • 50g dark chocolate
  • 30g cocoa powder
  • 100ml whole milk

METHOD:

  1. Pre-heat the oven to 190°C / 375°F / Gas Mark 5.
  2. Grease your Denby mugs, ready to go into the oven.
  3. Melt the chocolate gently in a heatproof bowl over a pan of simmering water, stir and put to one side to cool slightly.
  4. Mix the cocoa powder with the milk in another Denby bowl.
  5. In a large mixing bowl cream together the butter and sugar until light and fluffy, either by hand or using an electric mixer.
  6. Slowly add the beaten eggs, followed by the self raising flour, melted chocolate and cocoa. Combine all gently by hand, so as not to lose the air you’ve created.
  7. Spoon the mixture between your Denby mugs. This quantity will fill approx 2-3 mugs dependant on their size and shape.
  8. Bake for 30-4o minutes until the mug cakes are well risen and feel slightly springy.
  9. Serve warm with a dollop of ice cream or crème fraîche. The perfect way to use up leftover Easter chocolate.
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