I purposely waited until after April 1st to post this little Disco Party of a Chocolate Microwave Mug Cake, because I didn’t think you’d take it seriously enough. It’s very serious! 😉 The recipe comes from one of the most celebrated pastry chefs of our time, Christina Tosi. Her new Milk Bar book, all about cake, is full of playful, but delicious cakes. This molten chocolate microwave mug cake is in the same chapter as crock-pot cakes and there are 50 pages dedicated to cake pops, sans the stick.
Cake truffles are a catering trick we used to do in professional kitchens to use up the cake scraps and make truffles that were quick and delicious. Christina has lots of fun flavors. I generally go for a recipe in a new book that introduces a technique I’ve not tried before, so baking in a microwave seemed like a good challenge. I was late to buying a microwave, but my boys begged me for it. Now, I am the only one in the house that uses it, mostly to melt butter, but that keeps it pretty busy. Well, as you’ll see from my instagram video, I mastered it.
It’s a cheeky recipe, but I promise, it is one of those cakes you’ll rely on when you need to indulge at midnight. Just you, Donna Summer and a crazy satisfying mug of chocolate cake. I added Caramel-Peanut ice cream to the top, because who eats chocolate cake at midnight without ice cream? Watch me make this cake and disco my hair in my instagram video.
Chocolate Microwave Mug Cake
From all about cake by Christina Tosi – pastry chef from Milk Bar
Cake Recipe: The recipe from the book is SLIGHTLY different, but I bet very similar results, so you can get the book and/or try this one she has in Lucky Peach.
I added chopped heath bar instead of chocolate chips ~ I suggest you add whatever rocks your world!
Caramel Peanut Ice Cream for serving. I made the vanilla ice cream base from The Perfect Scoop by David Lebovitz and added 1/3 cup caramel sauce and 1/4 cup chopped peanuts to it. See my instagram video to see the ice cream.