Hi Bold Bakers! This holiday season, I’m excited to partner with Ghirardelli to bring you Big & Bold Chocolate recipes that I know you’ll love. This week, we are making a trio of Chocolate Mug Cakes, each one more decadent than the next. So let’s get started!
#sponsored
WATCH my Hot Chocolate & Toasted Marshmallow Cookies video: http://bit.ly/GemmasHotChocCookies
Get my exclusive Festive Fudge Trio recipe HERE: http://bit.ly/GemsBonusChocolateRecipes
SHARE your holiday baking photos: #sweetestsecret
FULL RECIPES LISTED BELOW
Chocolate Mug Cake Trio
Chocolate Molten Lava Mug Cake
(Yields 1 Cake)
INGREDIENTS
2 tablespoons unsalted butter
1/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 - 1⁄2 teaspoons Ghirardelli Unsweetened Cocoa Powder
1 egg
1 tablespoon white sugar
A pinch of salt
1 teaspoon pure vanilla extract (optional)
1 tablespoon Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Toppings (optional):
Vanilla Ice Cream
Chocolate Shavings
INSTRUCTIONS
1. Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.
2. Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
3. In another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3-4 minutes. It takes a little bit of elbow grease by hand.
4. Pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your “lava” center. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
5. Microwave for 45-60 seconds. Take care not to overcook as it will dry out your lava cake. (Timing is based on my 1200W microwave so your timing might vary)
6. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.
NOTE: Recipe for 6 Mug Cakes HERE: http://bit.ly/ChocolateMugRecipes
White Chocolate Mug Cake
(Yields 1 Cake)
INGREDIENTS
45g/1.5 oz of Ghirardelli White Chocolate Baking Bar OR 1/4 cup Ghirardelli Classic White Chips
3 1/2 tablespoons milk
1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil)
1 tablespoon sugar
3 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 tablespoon raspberry jam
Toppings (optional):
Whipped Cream
Fresh Raspberries
White Chocolate Shavings
INSTRUCTIONS
1. In a bowl, add in the white chips or chocolate and milk. Microwave until melted, around for 30-40 seconds
2. Stir in the oil, sugar, flour and baking powder until combined.
3. In a microwavable mug (roughly 1 cup measurement), add your raspberry jam to the bottom
and pour the cake mix in on top. If you don’t want to cook them off straight away, then place
them in the refrigerator for up to 24 hours.
4. Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my 1200W microwave so your timing might vary)
5. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
NOTE: Recipe for 6 Mug Cakes here: http://bit.ly/ChocolateMugRecipes
Chocolate and Peanut Butter Mug Cake (Egg Free)
(Yields 1 Cake)
INGREDIENTS
3 tablespoons all purpose flour
3 tablespoons brown sugar
3 tablespoons Ghirardelli Unsweetened Cocoa Powder
3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
3 tablespoons water
pinch of salt
1⁄2 teaspoon vanilla extract
1 tablespoon of smooth peanut butter
Toppings (optional):
Whipped Cream
Peanut Butter
Chopped Toasted Peanuts
INSTRUCTIONS
1. In a bowl, mix together all of the ingredients minus the peanut butter.
2. In a microwavable mug (roughly 1 cup measurement), scoop in your peanut butter and then pour your cake mix on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
3. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
4. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.
5. Serve warm.
NOTE: Recipe for 6 Mug Cakes here: http://bit.ly/ChocolateMugRecipes
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE HERE: http://bit.ly/ChocolateMugRecipes
Thank you to Ghirardelli for sponsoring this video!
#sponsored
WATCH my Hot Chocolate & Toasted Marshmallow Cookies video: http://bit.ly/GemmasHotChocCookies
Get my exclusive Festive Fudge Trio recipe HERE: http://bit.ly/GemsBonusChocolateRecipes
SHARE your holiday baking photos: #sweetestsecret
FULL RECIPES LISTED BELOW
Chocolate Mug Cake Trio
Chocolate Molten Lava Mug Cake
(Yields 1 Cake)
INGREDIENTS
2 tablespoons unsalted butter
1/3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 - 1⁄2 teaspoons Ghirardelli Unsweetened Cocoa Powder
1 egg
1 tablespoon white sugar
A pinch of salt
1 teaspoon pure vanilla extract (optional)
1 tablespoon Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Toppings (optional):
Vanilla Ice Cream
Chocolate Shavings
INSTRUCTIONS
1. Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.
2. Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
3. In another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3-4 minutes. It takes a little bit of elbow grease by hand.
4. Pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your “lava” center. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
5. Microwave for 45-60 seconds. Take care not to overcook as it will dry out your lava cake. (Timing is based on my 1200W microwave so your timing might vary)
6. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.
NOTE: Recipe for 6 Mug Cakes HERE: http://bit.ly/ChocolateMugRecipes
White Chocolate Mug Cake
(Yields 1 Cake)
INGREDIENTS
45g/1.5 oz of Ghirardelli White Chocolate Baking Bar OR 1/4 cup Ghirardelli Classic White Chips
3 1/2 tablespoons milk
1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil)
1 tablespoon sugar
3 1/2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 tablespoon raspberry jam
Toppings (optional):
Whipped Cream
Fresh Raspberries
White Chocolate Shavings
INSTRUCTIONS
1. In a bowl, add in the white chips or chocolate and milk. Microwave until melted, around for 30-40 seconds
2. Stir in the oil, sugar, flour and baking powder until combined.
3. In a microwavable mug (roughly 1 cup measurement), add your raspberry jam to the bottom
and pour the cake mix in on top. If you don’t want to cook them off straight away, then place
them in the refrigerator for up to 24 hours.
4. Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my 1200W microwave so your timing might vary)
5. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
NOTE: Recipe for 6 Mug Cakes here: http://bit.ly/ChocolateMugRecipes
Chocolate and Peanut Butter Mug Cake (Egg Free)
(Yields 1 Cake)
INGREDIENTS
3 tablespoons all purpose flour
3 tablespoons brown sugar
3 tablespoons Ghirardelli Unsweetened Cocoa Powder
3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
3 tablespoons water
pinch of salt
1⁄2 teaspoon vanilla extract
1 tablespoon of smooth peanut butter
Toppings (optional):
Whipped Cream
Peanut Butter
Chopped Toasted Peanuts
INSTRUCTIONS
1. In a bowl, mix together all of the ingredients minus the peanut butter.
2. In a microwavable mug (roughly 1 cup measurement), scoop in your peanut butter and then pour your cake mix on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
3. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
4. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.
5. Serve warm.
NOTE: Recipe for 6 Mug Cakes here: http://bit.ly/ChocolateMugRecipes
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers
WRITTEN RECIPE HERE: http://bit.ly/ChocolateMugRecipes
Thank you to Ghirardelli for sponsoring this video!