Add a little decadence to your life with this Chocolate Salted Caramel Mug Cake. A rich chocolate cake made with dark chocolate with dollops of salted caramel in the batter, then drizzled with more salted caramel on top.
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Hey guys! *waves*
It was my birthday yesterday. I turned 34.
How did that even happen? I still feel like a teenager! Well, my mind does anyway, my body has other ideas – I’m sure my arthritic body thinks it’s 80! But yeah… Mmkay.
And shockingly, or perhaps not so shockingly, I didn’t even celebrate.
Maybe I’m old for my age, but each time my birthday rolls around, it’s just another day. Or in my case yesterday, another boring Sunday!
I guess when you have 3 kids, and the fact it takes an age just to prep to go out to the supermarket, let alone a *gasp* family function! I just could not be
Just a fuzz-free relaxing Sunday birthday with a good book. And food. We can’t forget the food! 😉
And speaking of food. You guys, this cake! … Oh.Em.Gee!
It’s not a birthday without cake though, amirite? And since we’re at the grand finale of #MugCakeMonday, I just couldn’t resist pairing a cake for my birthday with Mug Cake Monday.
Since it was Sunday, aka. roast dinner day, I wanted something pudding-like. So I decided on a rich chocolate salted caramel cake.
Specifically a chocolate salted caramel mug cake that was so quick and easy to make, I thought I was doing something wrong!
But you can’t go wrong with this salted caramel cake. A few ingredients mixed together in a couple of mugs, and say hello to an amazing chocolate salted caramel mug cake.
Where have you been all my life?
This cake has a chocolate base made with dark chocolate instead of cocoa powder. I much prefer chocolate cakes made this way. Then dolloped the uncooked batter with salted caramel to create a pudding-like moist cake. And to top that bad boy off, it got a generous drizzle with more delicious salted caramel
Soooooo good it’s bad! 🙂
Chocolate Salted Caramel Mug Cake
Yield: 1 mug cake
Prep Time: 5 minutes
Cook Time: 2 minutes 40 seconds
Add a little decadence to your life with this Chocolate Salted Caramel Mug Cake. A chocolate cake with salted caramel in the batter, drizzled with more salted caramel.
- 2 tbsp unsalted butter
- 40g (1.4 oz) dark chocolate, finely chopped
- 1 tbsp milk
- 1 medium egg
- 2 tbsp light brown sugar
- 3 tbsp self-raising flour, see notes
- 2 tbsp dulce de leche
- ¼ tsp sea salt flakes
- (optional) pinch of sea salt flakes
- Spray a mug with cooking spray and set aside. You can use any mug for this but I found the dome bottomed mugs best.
- In another mug, add the butter and chocolate and microwave for around 10-20 seconds until melted.
- Add the milk and egg to the chocolate/butter mixture and beat with a fork until just combined.
- In yet another mug, add the dulce de leche and ¼ tsp of sea salt flakes and mix thoroughly. Set aside.
- Add the sugar and flour and beat again until fully incorporated and smooth.
- Transfer the chocolate batter mixture into the mug greased with the cooking spray and add 1 tbsp of the salted caramel on top of the chocolate batter.
- Cook in the microwave for 2 minutes and 40 seconds at 1000W. For microwaves with a lower power, increase cooking time to 3 minutes.
- Once cooked carefully invert the mug cake onto a small plate, being careful as it will be very hot, then immediately drizzle the remaining salted caramel on top - it will melt a little and drizzle down the sides.
- (Optional) Top with another pinch of sea salt flakes.
- If you do not have any self-raising (self-rising) flour, substitute with plain (all-purpose) flour and add a scant ¼ tsp baking powder.
- No dulce de leche? No problem. Any thick caramel can be used in this recipe.
- Extra hungry mouths? This recipe can be easily doubled or more to suit your needs.
Mug Cakes by Mima Sinclair
Do you still celebrate your birthdays? If not, at what age did you decide to stop?
I’m participating in Mug Cake Monday during May with some other food bloggers. I will be posting a new Mug Cake recipe each Monday throughout the month of May. This is the last post (boo!)
Mary Frances from The Sweet-Tooth Life joined in this week with a delicious Oatmeal Pecan Chocolate Chip Mug Cake (I think I’ll be having that one for breakfast tomorrow, thanks hon!)