You guys will not believe how amazing this Minute Chocolate Mug Cake is.
But first, I’ve got some friggin’ awesome news I’d love to share: I saw my orthopedist yesterday, and not only did he give me the green light to lose the crutches and start using my leg, but he also said that my knee and surrounding muscles were in such great shape that I didn’t even need to wear the brace, except for maybe if I ever found myself in a situation where I would be at risk of having my leg knocked by some over-enthusiastic, frantic individual, or if I found myself in the presence of a boisterous, hyperactive, crazy and over-sized dog (wooops, I happen to own one of those…).
Other than that, he said that I could start working out again, that he wasn’t worried about me at all and that he trusted that I would know not to push too hard; in no time, my knee will be just like new again.
OMG, I was so happy, I totally could’ve hugged and kissed him right then and there! My barbell and I got reacquainted this morning. Oh, it was a beautiful reunion!
So anyway, enough about my knee; about that Minute Chocolate Mug Cake…
I must confess that I’ve been loving one of these EVERY SINGLE DAY since I got my knee operation.
You see, the thing is I think I needed a little comforting: I’d gotten a huge craving for pancakes, but making pancakes while on crutches proved to be mission impossible. So I figured I would settle for the next best thing, which was to turn those pancakes into a Mug Cake. That was simple enough: throw all the ingredients in a food processor, send to the microwave for a few minutes and voilà! Deliciously comforting snack ready to eat!
Since what I’d been craving so badly were Banana Buttermilk Pancakes, my first version of this Mug Cake I made with black plantain instead of sweet potatoes, and didn’t add any cacao powder, obviously. While it turned out pretty good, it didn’t completely satisfy: something was a little off. So I tried a different formula the next day, and again the day after. Eventually, after a couple of days of trial and error, I got it just right.
And then, it was so perfect, so moist, so chewy, so dense but so light all at once, so decadently chocolaty, I just couldn’t stop eating it… good thing I eventually ran out of tapioca starch!
I like to start by making the yogurt glaze, as this needs to rest for a few minutes in order to become silky smooth.
When you initially start mixing the yogurt and protein powder, the mixture will be very crumbly and dry and you’ll probably think: “this will never come together”.
Trust — Let it rest for a couple of seconds and then give it another good stir.
See? It’s already becoming smoother even though it’s still somewhat lumpy; set it aside to rest some more while you work on the cake.
We’ll get back to it later.
For now, put all the ingredients for the Chocolate Cake in a small food processor.
Process for about 30 seconds, or until all the ingredients are well combined and turn into a thick, smooth chocolate batter.
It may be a good idea to stop and scrape the sides once, just to make sure you get every last bit mixed in…
Transfer that batter to an oversize coffee mug or medium bowl.
Make sure that your chosen container can hold at least 2 cups of liquid, else your beautiful cake runs the risk of going over.
Place a piece of paper towel over your mug and bake the cake in the microwave for 2 to 3 minutes, depending on how powerful your microwave is and how cooked you want your cake to be. Two minutes in an average microwave will give you more of a Molten Lava cake, whereas 3 minutes will yield a perfectly baked, dense and chewy chocolate cake.
Take your cake out of the microwave oven and let it cool for a few minutes, if you’re that patient!
To keep yourself occupied, give your yogurt glaze a final stir. At this point, it should become lusciously thick and silky smooth.
See? Not a single lump in sight. That’s what I’m talking about!
Pour it right over your cake…
…and then garnish as your heart desires.
My personal faves are toasted nuts, cacao nibs and thawed berries. Using thawed berries as opposed to fresh will provide you a yummy fruit syrup that’ll soak right into your cake as an added bonus!
And now just you take a look at this. Can you get a sense of how dense and chewy and creamy and delicious the texture of that mug cake is?
Oh maaaaaan… I gotta get more of that tapioca starch, and soon!
- 100g (3.5oz) cooked sweet potato, without the skin (about ¼ of a large one)
- ½ cup plain greek yogurt
- 1 small egg
- 2 tbsp organic cacao powder
- 2 tbsp tapioca starch
- 1 tbsp coconut flour
- 1 tbsp date paste (or raw honey)
- 1 tsp instant espresso powder (for a stronger chocolate taste and/or a bit of a picker-upper, totally optional)_
- ½ tsp ground Ceylon cinnamon
- ¼ tsp baking soda
- ⅛ tsp Himalayan salt
- ¼ cup plain greek yogurt
- 35g (1 scoop) vanilla flavored whey protein powder
- Put ¼ cup of plain yogurt and the protein powder in a small mixing bowl and mix with a spoon until combined. The mixture will be very crumbly and dry at this point. Let it rest for a couple of seconds and then give it another good stir. At this point it will become smoother but still remain somewhat lumpy; set it aside to rest some more while you work on the cake.
- Put all the ingredients for the Chocolate Cake in a small food processor. I used the chopping attachment that came with my stick blender, but something like a Ninja Master Prep or Nutri Ninja would very well do the trick.
- Process until all the ingredients are well combined and turn into a thick and smooth chocolate batter. Transfer that batter to an oversize coffee mug or medium bowl. Make sure that your chosen container can hold at least 2 cups of liquid, else your beautiful cake runs the risk of going over.
- Place a piece of paper towel over your mug and bake the cake in the microwave for 2 to 3 minutes, depending on how powerful your microwave is and how cooked you want your cake to be. 2 minutes in an average microwave will give you more of a Molten Lava cake, whereas 3 minutes will yield a perfectly baked, dense and chewy chocolate cake.
- Take your cake out of the microwave oven and let it cool for a few minutes.
- Meanwhile, give your yogurt glaze a final stir. At this point, it should be deliciously thick and smooth and creamy. Pour it right over your cake and garnish as desired.