Nespresso Mug Cake

photo 3 copy

I used to hate the smell and taste of coffee but as I got older it started to grow on me. My first awesome cup of coffee that I actually loved was by Nespresso and since then I casually receive surprises in the mail from them. Like the box I got on Friday with their new Colombian Grand Crus to try and a challenge to create my own Colombian inspired recipe, not sponsored just a bit of fun.

Now I know I don’t talk about food much on the blog but that’s simply because I love to cook at night when the house it quiet and I hate hate hate having my camera in the kitchen. I love to cook, I’m actually pretty darn good at it, it’s just a side you guys don’t really see although you do keep coming back for the Cob Loaf recipe.

I whipped up the final perfected mug cake straight after dinner while it was still light outside and quickly snapped a pic on my phone. The photo might not be perfect but it TASTES delicious and that’s all that really matter right? So… it’s cold, dark and stormy tonight and you deserve a treat, go on it will only take you 5-8 minutes to make.

INGREDIENTS

Mug Cake: (makes 2)

  • 2 tbs Coconut Oil
  • ¼ cup Chocolate Chips
  • 1 Egg
  • 1 tbs Coconut Milk
  • 1 shot Espresso
  • ¼ tsp Vanilla Extract
  • 3 tbs Caster Sugar
  • 2 tbs Cocoa Powder
  • 2 tbs Plain Flour
  • ¼ tsp Baking Powder
  • A pinch of salt

Glaze:

  • ½ cup Icing Sugar
  • ½ tsp Vanilla extract
  • 1 shot Espresso
  • ½ tbs Coconut Milk

Substitutions:  Coconut oil for butter and coconut milk for milk or thickened cream.

DIRECTIONS

  1. Prepare two Nespresso Mugs, spray with cooking oil and set aside.
  2. In a microwave bowl add the coconut oil and chocolate chips and cook for 30 secs, stir and cook again for 30 seconds.
  3. Add espresso shot, coconut milk and vanilla then stir.
  4. Add egg, sugar, cocoa powder, flour, baking powder and salt.
  5. Whisk until blended and silky.
  6. Fill each greased mug halfway only to avoid overspill during cooking.
  7. Microwave separately for 1.5 to 2 minutes each, no more.
  8. Whilst the cakes are cooling prepare the glaze.
  9. Add sugar, vanilla, espresso shot and milk to a small bowl and stir.
  10. Place a small scoop of ice cream on top of the mug cake.
  11. Slowly pour glaze over the cake, be generous, the cake will absorb it.
  12. Add walnuts to garnish and serve immediately.

A special thank you to my test kitchen taster Steve, I couldn’t have done it without you… and the four prior attempts you still happily devoured.

Dani x

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