Rashmi Sharma
Chocolate Raspberry Mug Cake Recipe | What Is The Recipe Of Chocolate Raspberry Mug Cake
Ingredients
- 1/4 cup flour all-purpose, 32 grams
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1/4 cup low-fat buttermilk 60 ml
- 2 tablespoons melted butter salted
- 2 tablespoons raspberry preserves
- whipped cream for garnish
- fresh raspberries for garnish
Instructions
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In a medium sized bowl, whisk together flour, cocoa powder, baking powder and sugar. Mix in buttermilk, melted butter and raspberry preserves. Stir until there are no lumps.
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Pour the batter into two small coffee or tea cups that are microwave safe.
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Microwave the cups for about 60 to 90 seconds on high or until batter rises and cakes are cooked.
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Let the cups cool for a few minute before serving. Cakes will deflate while they are cooling.
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Garnish with whipped cream and raspberries. Enjoy!
