With just four ingredients and about five minutes, you can whip up this quick and easy recipe for Chocolate Caramel Macchiato Mug Cake. What are you waiting for? This recipe was created for my client International Delight, but all opinions are my own.
When we first moved to Maine, I swore I could live without a microwave. I’ve always jokingly called the microwave my bread box, because that’s what I used it for: storing bread. And for about six weeks we did live without one. But we missed popcorn. And the ability to reheat leftovers. And myriad other little uses that I didn’t realize we relied on it for.
And that includes making single-serve portions of foods like this mug cake.
Yep. I am serious.
So I bought a small one on sale and didn’t look back. I am so glad I did.
Sometimes you need that chocolate fix. Or maybe even that chocolate caramel fix. And this super quick and easy recipe delivers in spades. Moist chocolate cake is floured with caramel and then topped with whipped cream and more caramel — it’s heaven on a spoon.
When I first made this cake, it was during a snowstorm about 10 days ago — just before losing power for about 24 hours. While snow swirled outside, I mixed together ingredients and dug into a warm, very moist, perfectly portioned cake. The first effort was too sweet (and perhaps too moist), but a little tinkering with the recipe resulted in a cake with just the right amount of sweetness and moistness.
What makes this cake so simple and easy is the mix of ingredients. Self-rising flour already has leavener in it, so that’s one less thing to measure when whipping it up. The creamer from International Delight offers flavor, moistness and sweetness — a trifeca of goodness for this cake. And cocoa powder and canola oil round out the ingredients. Because, really, ingredients lists don’t have to be complicated to yield a delightful dish.
If you have five minutes, you could be digging into this. Just sayin’.
So what about you? Do you have appliances you feel like you could live without? Have you ever tried to? What happened?
- 2 tbsp self-rising flour
- 1 tbsp cocoa powder, (unsweetened)
- 1/4 cup International Delight Caramel Macchiato Creamer
- 1 tsp canola oil
- optional: whipped cream and caramel for garnish
- Stir together the flour, cocoa powder, creamer and oil until smooth. Pour into a microwave-safe mug. Microwave at high power for 1 minute. Let sit for 2 minutes. Garnish with whipped cream and caramel, as desired. Enjoy.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.