Chocolate Tahini Mug Cake by Jessie Sheehan
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March 1, 2020
Rainbow Sprinkle Mug Cake by Jessie Sheehan
March 1, 2020
Chocolate Tahini Mug Cake by Jessie Sheehan
This recipe for Chocolate Tahini Mug Cake from Jessie Sheehan is such a fun way to make a delicious dessert in an instant. Kids can get their hands in the process, too! Just get out your microwave safe mugs, some ice cream for topping and a spoon!
Pair Recipe with Chocolate Tahini Mug Cake by Jessie Sheehan with:
Colavita Olive Oil No-Churn Ice Cream by Jessie Sheehan
Similar Colavita Recipes:
Coconut Chocolate Chip Mug Cake by Jessie Sheehan
Rainbow Sprinkle Mug Cake by Jessie Sheehan
Ingredients
Directions
Combine the oil and sugar in a microwave safe mug and using a fork, mix to combine.
Add the yolk and vanilla and mix again.
Add the buttermilk and mix a final time.
Add the flour and cocoa powder to the mug and using your fork, mix to combine.
Dollop the tahini over the top of the cake and use your fork to swirl it into the batter in thick streaks.
A note about the tahini: if it is too thick to pour or if it has separated, microwave it for about 15 seconds and then stir prior to adding it to your cake.
Place your mug in the microwave and microwave on high for 1 1/2 to 2 minutes. The cake is done when the top is still lightly sticky but not wet. Be very careful when removing the mug, as it will be quite hot. Serve warm with vanilla ice cream and a sprinkling of sesame seeds.
A note about microwaves: microwave ovens vary quite a bit in intensity, and as such some are more powerful than others. This is why a range of time is given for each cake. Luckily mug cakes are pretty forgiving, but I would air on the side of an underdone, slightly gooey cake, than an overdone, tough one.
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Ingredients
Directions
Combine the oil and sugar in a microwave safe mug and using a fork, mix to combine.
Add the yolk and vanilla and mix again.
Add the buttermilk and mix a final time.
Add the flour and cocoa powder to the mug and using your fork, mix to combine.
Dollop the tahini over the top of the cake and use your fork to swirl it into the batter in thick streaks.
A note about the tahini: if it is too thick to pour or if it has separated, microwave it for about 15 seconds and then stir prior to adding it to your cake.
Place your mug in the microwave and microwave on high for 1 1/2 to 2 minutes. The cake is done when the top is still lightly sticky but not wet. Be very careful when removing the mug, as it will be quite hot. Serve warm with vanilla ice cream and a sprinkling of sesame seeds.
A note about microwaves: microwave ovens vary quite a bit in intensity, and as such some are more powerful than others. This is why a range of time is given for each cake. Luckily mug cakes are pretty forgiving, but I would air on the side of an underdone, slightly gooey cake, than an overdone, tough one.