Ingredients:¼ cup all-purpose flour
2 tableoospoons of unsweetened dark cocoa powder
¼ teaspoon baking powder
2 tablespoon castor sugar
⅛ teaspoon salt
¼ cup + 1 tbsp skimmed milk
2 tablespoon butter melted
1 tablespoon crunchy peanut butter spread
Preparation method
In a large bowl, mix together all the dry(flour,baking powder,cocoa powder,sugar and salt) ingredients.
Whisk in the skimmed milk and butter until all the ingredients are well combined and the batter has no lumps.
Pour the prepared batter into a microwave-safe 14 ounce mug. There should be sufficient head space for the cake to rise without pouring over.
Now add 1 tablespoon of peanut butter spread in the middle of the batter. Just drop the peanut butter spread in the middle, do not try to push it down and mix it into the batter.While the cake is getting baked it will rise ,do not worry.As it will move down once cooled.
Microwave mug cake for 70 seconds on high (You need to be careful when baking the cake in the microwave to avoid the cake being overcooked.The microwave is used is 950 watts so i baked it for 70 seconds on high 100% power.)
Please note that most microwaves are different and therefore they can yield different results and can overcook this chocolate mug cake . My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Keeping the information regarding the watts and power, will help you better judge how long to cook yours for and at what power.
This recipe is not suitable for moderate oven.
