Mint Chocolate Cake In A Cup

I had never come across cake in a cup until this year. I can safely say that I am now a convert. 

They are both a quick shot of energy as well as giving that satisfying feeling of having accomplished something. This evening I made a mint chocolate cake in a mug. It was splendid. Sometimes cake can be too rich and too dehydrating but this one was pleasantly refreshing. 

Here is how it is done.

Ingredients

• Self raising flour (match the number of tablespoons of sugar to flour - I usually use about 3 of each)
• Caster sugar
• Half an egg (so you can make two cakes!)
• A knob of butter
• A splash of milk or water if you do not have it
• Mint hot chocolate powder (I was using Whittard's)

Put everything together in a cup. Stir with a fork madly until it looks like a standard cake mix.

Then pop in the microwave at high. All microwaves seem to be a bit different, but basically the best bet is to do it until the top is still a bit undercooked as this means that the main body of the cake itself will be cooked. 

Some things to note

- Do not add too much water, it makes it go very bread-y and will not look like a cake (see picture below).
- If you put jam in it, do not add a whole strawberry (for example) as the microwave will burn it.
- Peanut butter is great in these things.
- Hot chocolate powder seems to work well.
- If in doubt, add more sugar.

This is a bit bread-y but still tasted good!

This one was a much more like a cake. Water seems to make them more dense.