Gooey Caramel Molten Lava Brownie Mug Cake Sundae 

  

How’s the name of the dessert??? Haha! You all are drooling already right! Its a BIG name but the perfect name for this dessert. This my dear friends, is what chocolate dreams are made of.! A brand new addition to the blog. 

   

  

I happily present to you ooey, gooey, fudgy, melty, chewy, smooth, creamy……….and so on, brownie mug cake. Yes, exactly! the one that you make in the microwave. This is my second mug cake post, i had posted minute mug cake earlier which you all really appreciated. I really love making mug cakes because, obviously its so easy to put together. 

  
  
This cake turned out so wonderfully…sinfully decadent with warm chocolate oozing out when you dig in with the spoon. This recipe is great, microwaved in less than 2 minutes, the ingredients which you will have ready in your kitchen pantry-so easy to prepare and tastes like……no words to explain, you can make out from the picture itself, right?! 

   
 
The only downside is the number of pounds it packs- its a bit too high on calories as you guys can say. For those who are figure conscious or health conscious, just make smaller servings in small mugs. You can make it in 2 medium mugs. 
   
 What makes this even more rich is the icecream, i used pralines and cream- my fav and topped it with toffee sauce, melted chocolate and crushed almonds. Ooooooh SOOOO good! Irresistibly incredible! 

   
 

Recipe courtesy: Julie Ruble of Willowbirdbaking

For the cake:

2 tbsp unsalted butter

2 tbsp chocolate chips

1/8 tsp salt

2 tbsp all-purpose flour 

1/4 tsp baking powder

1 large egg

1/2 tsp vanilla essence 

1/2 tsp instant coffee powder

2 tbsp sugar

1 tbsp unsweetened cocoa powder

1-2 sqare of your favorite milk or dark chocolate

  
Toppings:

Caramel sauce/ toffee sauce

Melted chocolate

Good quality icecream (i used pralines and cream)

Crushed toasted nuts

Crushed cookies 

  
  

FOR CAKE:

1. Place the butter and chocolate chips on the mug you are goin to make the cake and microwave for a total of 45 seconds but you have to stir it every 15 second intervals (so a total of three stirs). 

  
2. In another bowl, whisk together the egg, vanilla essence, and coffee powder. 

3. In a separate bowl, whisk together the flour, baking powder, and salt. 

4. When the chocolate is melted in your mug, stir in the sugar and cocoa powder. Stir in the egg mixture. Then stir in the flour mix. Stir to eliminate lumps. 

  
5. Microwave the mug for 30 seconds. Stir. 

6. Microwave for another 30 seconds. The cake will rise to the top of your mug like a soufflé. Take out and press in the chocolate down into the centre of the cake. Microwave further for 30-35 seconds. Let the cake cool while you prepare the toppings. 

FOR TOPPINGS:

1. Melt the chocolate in the microwave by heating for 20 second interval, stirring between each, until melty. I had to keep only for two twenty seconds interval. 

2. Toast the almonds and crush them

ASSEMBLING:

1. Place two scoops of icecream on top of cake. Drizzle the caramel sauce, the chocolate sauce and the crushed nuts on top. You can add crushed biscuit, and whipped cream too. 

  
Notes:

✔️ Even though you are adding coffee powder, there won’t be any coffee flavor. It only enhances the chocolate flavor. 

✔️ You can use any flavor ice cream you like, but what would go well with the cake according to me are pralines n cream, cookies n cream or vanilla flavor. 

✔️ Whipped cream can be used as a topping too. 

✔️ Make sure you push the chocolate deep into the cake until it is fully covered. I didnt do that so, it was seen as a dent on top after baking. 

✔️ Please note that the cooking time will depend on the microwave wattage. The key for perfect mug cake is that you dont overcook the batter. The cake should rise a bit, ideally with a fluffy, moist, gooey texture and glossy top. The more you will cook, the more the cake will harden up and dry-so slightly undercook and keep an eye on them all the time.   

 

Gooey Caramel Molten Lava Brownie Mug Cake Sundae
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INGREDIENTS
For the cake
  1. 2 tbsp unsalted butter
  2. 2 tbsp chocolate chips
  3. 1/8 tsp salt
  4. 2 tbsp all-purpose flour
  5. 1/4 tsp baking powder
  6. 1 large egg
  7. 1/2 tsp vanilla essence
  8. 1/2 tsp instant coffee powder
  9. 2 tbsp sugar
  10. 1 tbsp unsweetened cocoa powder
  11. 1-2 sqare of your favorite milk or dark chocolate
Toppings
  1. Caramel sauce/ toffee sauce
  2. Melted chocolate
  3. Good quality icecream (i used pralines and cream)
  4. Crushed toasted nuts
  5. Crushed cookies
DIRECTIONS
FOR CAKE
  1. Place the butter and chocolate chips on the mug you are goin to make the cake and microwave for a total of 45 seconds but you have to stir it every 15 second intervals (so a total of three stirs).
  2. In another bowl, whisk together the egg, vanilla essence, and coffee powder.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. When the chocolate is melted in your mug, stir in the sugar and cocoa powder. Stir in the egg mixture. Then stir in the flour mix. Stir to eliminate lumps.
  5. Microwave the mug for 30 seconds. Stir.
  6. Microwave for another 30 seconds. The cake will rise to the top of your mug like a soufflé. Take out and press in the chocolate down into the centre of the cake. Microwave further for 30-35 seconds. Let the cake cool while you prepare the toppings.
FOR TOPPINGS
  1. Melt the chocolate in the microwave by heating for 20 second interval, stirring between each, until melty. I had to keep only for two twenty seconds interval.
  2. Toast the almonds and crush them
ASSEMBLING
  1. Place two scoops of icecream on top of cake. Drizzle the caramel sauce, the chocolate sauce and the crushed nuts on top. You can add crushed biscuit, and whipped cream too.
Notes
  1. Even though you are adding coffee powder, there won’t be any coffee flavor. It only enhances the chocolate flavor.
  2. You can use any flavor ice cream you like, but what would go well with the cake according to me are pralines n cream, cookies n cream or vanilla flavor.
  3. Whipped cream can be used as a topping too.
  4. Make sure you push the chocolate deep into the cake until it is fully covered. I didnt do that so, it was seen as a dent on top after baking.
  5. Please note that the cooking time will depend on the microwave wattage. The key for perfect mug cake is that you dont overcook the batter. The cake should rise a bit, ideally with a fluffy, moist, gooey texture and glossy top. The more you will cook, the more the cake will harden up and dry-so slightly undercook and keep an eye on them all the time.
Savory&SweetFood http://savoryandsweetfood.com/

 

27 thoughts on “Gooey Caramel Molten Lava Brownie Mug Cake Sundae 

  1. Oh my Gooooooood.

    This. This just isn’t FAIR. Gah!

    Sadia, this mug cake looks PHENOMENAL. I almost have no words.

    Except that I want it in my belly. Like, yesterday 😀

  2. Thaanks! I wish i had a food taster neighbor, seriously! My husband has been trying to diet for soo long and because he is my guinea pig, its not working. Hehe!

  3. Loooookss..delicious….i tryed it….nyc name …its the best❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

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