Mexican Chocolate/Salted Caramel Cake in a Mug recipe

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Ingredients

2 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons chocolate chips
¼ teaspoon baking powder
1 pinch salt
1 pinch cayenne pepper
1 pinch ground cinnamon
3 tablespoons milk
1 tablespoon canola oil
1 egg, beaten
½ teaspoon vanilla extract
2 individually wrapped caramels, unwrapped and halved
1 pinch kosher salt

Nutrition Info

632.6 calories
carbohydrate: 88.1 g
cholesterol: 191.1 mg
fat: 29.5 g
fiber: 5.8 g
protein: 13.4 g
saturatedFat: 8.3 g
servingSize: -
sodium: 665.4 mg
sugar: 65.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl, stir into flour mixture. Lightly press caramels into kosher salt.

  2. Pour batter into a microwave-safe mug, top with salted caramels.

  3. Cook in microwave until desired consistency is reached, 75 to 100 seconds.

Recipe Yield

1 cake

Recipe Note

I had this at friend's house and had to have the recipe! He didn't know where he got it but he knows the date - it was on the receipt he wrote the recipe on. Great when you want just one serving of dessert.

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