Chocolate Mug Cake

Ingredients - Mug Cake

2 eggs, large

1/3 cup unsweetened natural cocoa powder

1 x 150g Bournville dark chocolate slab

1/2 cup all-purpose flour

1/2 tsp baking soda

3/4 cup sugar

1/4 tsp salt

1 cup semi-sweet or dark chocolate chips

1 tsp vanilla essence

1/2 cup unsalted butter

1/3 cup sour cream / plain yoghurt / buttermilk

Ingredients - Chocolate Cream Cheese Icing

100g unsalted butter, softened

125g smooth, plain cream cheese

2 cups icing sugar

½ cup cocoa, sifted

Method - Mug Cake

1. Preheat oven to 180.
2. Coarsely chop the chocolate and place it in a medium heat-proof bowl along with the butter.
3. Microwave on high in 30 second increments, whisking after each until completely smooth.
4. Whisk in the sugar, eggs, vanilla, and sour cream. Set aside.
5. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl.
6. Add the wet ingredients and fold to completely combine- make sure there are no flour spots at the bottom of the bowl! Fold in the chocolate chips. The batter should be thick.
7. Grease oven-proof mugs with non-stick spray and place them in a bain-marie (roasting pan half filled with water) and set aside. Fill mugs until ¾ full with the prepared cake mix and bake for 15min at 180C or until the skewer comes out clean.
8. Remove from the bain-marie, let it cool until the mug has cooled down before drizzling over the icing and a spoon of cream.

Method - Chocolate Cream Cheese Icing

1. Place the butter and cream cheese in an electric mixer and beat for 6–8 minutes or until pale and creamy.
2. Scrape down the sides of the bowl, add the icing sugar and cocoa and beat for a further 6–8 minutes or until pale and fluffy.
3. Ice your mug cakes and garnish with a blob of fresh cream.