Ah, chocolate. One of the greatest inventions, alongside the wheel, the internet, and many others. Chocolate. This basic ingredient crucial for the creation of the chocolate chip cookie, molten lava cake, and of course, this microwave mug cake. But this Triple Chocolate Microwave Mug Cake, unlike the molten lava cake or chocolate soufflé, only takes three minutes to create. The results are heavenly: deep chocolate flavor, light and fluffy texture, and the perfect amount for one serving. So let’s get baking (or should I say, microwaving?)!
So I’m sick. Life is just splendid. But see this dedication? I’m still blogging about mug cakes. Wow, I am such a trooper. Anyway… this is a continuation of the gluten-free mug cake thing I’m doing (should I call this a series?) for all those people in the world on a gluten-free diet. It is subtly sweet, full of the earthy flavor of matcha, and is light and spongy. Once again, even if you’re not gluten-free (like moi!) still give this one a shot! The color is amazing, and like all my other mug cake recipes, it is seriously a breeze to whip up! So let’s get started on this delectably fluffy and spongey, Matcha Microwave Mug Cake!
Unlike most people, PB&J doesn’t remind me of fond childhood afternoons. I never even had tried peanut butter until my teenage years. No, I wasn’t allergic, but my brother was. And no, he didn’t outgrow that allergy when I became a teenager. So why was peanut butter allowed in my house when my brother was still allergic? Well, let’s just say that those were my rebellious years (no, they actually weren’t). The real reason was that my parents weren’t afraid my brother was going to accidentally inhale a jar of peanut butter now that he was older (like that was ever likely). But anyway… let’s make the cake!