Make this easy mix and keep it ready for chocolate emergencies. Find the recipe in Chocolate by Katelyn Williams, R380, from Human and Rousseau.
ALSO TRY: FIVE-MINUTE MOLTEN MOCHA MUG CAKES
(Makes enough for 10 mugs)
FOR THE CAKE MIX
330g (450 ml) castor sugar
270g (450 ml) self-raising flour
100g (300 ml) cocoa powder
5ml (1t) fine salt
330g (450ml) dark chocolate chips
45ml (3T) vegetable or canola oil
45ml (3T) milk
120ml (8T) cake mix (above)
1. Sift the castor sugar, flour, cocoa powder and salt together, add the chocolate chips. Mix well and place in a large jar fitted with a lid. The mix can be kept in the sealed jar for up to a month.
2. When ready to enjoy, place the oil and milk in a large mug and whisk together with a fork.
3. Add 120ml (8T) of your mug cake mix and beat the batter until smooth. Cook in the microwave for 45–50 seconds until just risen and firm.
GIVE IT A TWIST
MOCHA: Add a pinch of instant coffee powder to the milk
PEANUT BUTTER: Add a spoonful of peanut butter to the batter before baking.
JAM: Place a dollop of raspberry or strawberry jam on top as soon as it comes out the microwave.
BOOZY: Drizzle a shot of Amarula, brandy or liqueur over the cake while still warm