Ingredients
Instructions
1. Lightly grease a 300ml microwave-safe mug with butter. Add the softened butter and microwave on high for 30 seconds to 1 minute, or until melted.
2. Add the chicory and coffee essence, self-raising flour, soft brown sugar, chopped walnuts, and beaten egg. Stir until the batter looks smooth and well combined.
3. Microwave on high for 1 minute, or until the cake has risen and feels spongy.
4. Let the cake stand for 1 minute. Carefully remove it from the mug and cool it slightly, if preferred.
5. Beat the mascarpone cheese, icing sugar, and chicory and coffee essence together in a small bowl until smooth.
6. Spread the coffee icing over the cake and decorate it with the two walnut halves.
Notes
Use a 300ml or ½-pint microwave-safe mug.
This recipe uses a 1000W microwave. Adjust the cooking time slightly for a different wattage.
Avoid overcooking because extra microwave time can dry out the cake.
Let the cake cool slightly before adding the mascarpone icing.
Enjoy the mug cake immediately for the softest texture.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Vanilla & Spice Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug cake
- Calories: 535
- Sugar: 24g
- Sodium: 195mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 125mg