Well, that didn’t work out as planned. By that, I mean my life. I’m just going to stop telling you guys when I plan to post because for the past seven or eight months nothing has worked out like I planned. Life/Fate/God (take your pick) is having fun at my expense lately and I’m just along for the ride. I take comfort in knowing I’m surely not the only one… you are all in the same miserable boat as me, admit it!
When I was able, I worked on this recipe for a decadent chocolate mocha mug cake. For one, because I needed chocolate and was trying to be good and this recipe is low carb/low sugar. That didn’t really work out either though as I’m a big stress eater and I still haven’t quite been able to quit the sugar habit. I’m trying though! So when I say I worked on this recipe, I WORKED on this recipe. I made this dang thing about 27 times! And that is no exaggeration.
For the love God, why, you ask? Well, mainly because my husband is allergic to nuts, so I was trying to strictly use coconut flour. If you’ve never worked with coconut flour, it is a great alternative in low carb baked goods (versus almond flour which is typically used), and anyone allergic to nuts can eat coconuts all day long and not have a reaction. By the way, I’ve heard that allergy sufferers can also use sunflower seed flour, but I have not worked with it yet so can’t tell you how it works in baking.
Coconut flour is extremely drying though. Hence, my 27 tries at getting this recipe right. At first I was just playing around with the fats and oils and getting nowhere. The results would either remain so dry you couldn’t choke it down, or so wet, I couldn’t get the inside to cook through without practically burning the outside. Finally, right before I was about to toss everything out the window and wow you guys with a lame update post (which I have nothing to update you on), I read that increasing eggs in a recipe can keep your baked good moist and spongy when working with coconut flour! Three more tries later and I found the perfect balance with a slight increase in coconut oil and two additional eggs.
The result is a wonderfully moist (sorry for using that word twice!), decadently rich mug cake! Perfect for a romantic dessert… or when you’re having a crazy chocolate craving that is driving you mad and you absolutely need chocolate RIGHT NOW!
Also, in case anyone was wondering about a couple changes on the site, I thought I’d briefly fill you all in on the new look to my website and affiliate links.
So it might have escaped your notice that I updated the look of the website. I really wish there was a sarcasm font. For those new to the site, my old site had a black, busy, background that unfortunately made it difficult to read. My husband says my blog is no longer a mess though and my title is misleeeeeading. That’s exactly how he said it… misleeeeeading. I promise you all, my blog will remain a mess in other ways. I am misleading no one. I may still do some tweaking; I’m looking into different recipe plugins so that they’re easier to look up/search, but for the most part I’m liking the current look.
In addition, I’ve signed up as an Amazon Affiliate so you’ll notice links in some of the recipes/posts. This means if you prefer to buy online and click on one of my links for a product, I will receive a small commission on the sale. I don’t have a large following right now, but my hope is that some day, the cost of the blog will be paid for by… well, the blog. I promise to link only to products I have used and liked. Having said that though, I’m usually looking for deals and understand other’s desire to do so as well. So, though I will post links through Amazon, your best bet may be to view the item, and then see if Walmart or someone else has it (or something like it) cheaper. Surprisingly, most items have been pretty competitive price-wise, and I do purchase a good amount through Amazon myself. But if I know I can get it cheaper elsewhere I do.
Okay, now on to what you really came for… the recipe for Decadent Chocolate Mocha Mug Cake!
Decadent Chocolate Mocha Mug Cake
For some reason, my original photo of all the products is corrupted when I upload. It looks fine on my phone, but it’s a completely black picture when I upload. So hopefully you will enjoy this behind-the-scenes look at my recipe prep.
- 3 tbsp coconut flour
- 2 tbsp granulated Splenda
- 2 tbsp cacao powder
- 1/2 tsp espresso powder
- 1/8 (or a pinch) of Lite Salt
- 1 tbsp butter
- 1 tbsp coconut oil
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 3 large eggs
- Whipped cream, for topping
1. In a small microwaveable bowl, heat the butter and coconut oil (cover with a paper towel) for 30 seconds. If needed, continue to warm in 10 second increments until melted. Let cool for a few minutes.
2. In a microwavable mug, add all dry ingredients: flour, splenda, cacao powder, espresso powder, and salt. Stir until well mixed.
3. Add the eggs, heavy cream, vanilla, and the melted butter/coconut oil. Stir well. Make sure to scrape the bottom and edges of the mug thoroughly while mixing. Using the edge of your spoon or a small rubber spatula, scrape the batter down the sides of the mug, and smooth the top of the batter as much as possible.
4. Microwave for 1 – 2 minutes. I start off with one minute and then gauge if it’s done with a toothpick. Same as with cakes baked in the oven, you want your toothpicks to come out pretty clean. Let cake cool in mug for a few minutes.
I know the picture looks like the center is not done, but when I inserted two toothpicks they came out clean. Just an FYI, to check for doneness via toothpicks or a fork; don’t rely on looks.
5. Using a butter knife, separate the cake from the mug by running it around the edge of the cake. Turn mug upside down. The cake should come easily out of the mug.
6. Slice cake in half to make two servings (if desired).
7. Top with whipped cream and enjoy!
I also like to sprinkle some additional espresso powder over the whipped cream for additional flavor and panache!
This recipe makes 2 servings, and per serving this came to about 334 calories, 4 grams net carbs, 12 grams of protein, and 27grams of fat. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
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