Ingredients Jump to Instructions ↓

  1. 2/3 cup King Arthur Unbleached All-Purpose Flour

  2. 1/4 cup baking cocoa

  3. 1 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 1/2 cup water

  6. 3 tablespoons melted butter or vegetable oil

  7. 1 teaspoon vanilla extract TOPPING:

  8. 2/3 cup sugar

  9. 1/4 cup baking cocoa Pinch salt

  10. 1 tablespoon instant espresso powder, optional

  11. 3/4 cup water Whipped cream, toasted marshmallows or ice cream

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Add the water, butter and vanilla; beat until smooth. Divide batter between four greased oven-proof mugs or ramekins. For topping, combine sugar, cocoa, salt and espresso powder if desired. Using a scant 1/4 cup, top each mug with cocoa mixture. Add 3 tablespoons water to each mug. Do not stir. Place mugs on a baking sheet. Bake at 350° for 28-32 minutes or until the cake is fluffy, with some liquid boiling up around edges. Serve warm with whipped cream, a toasted marshmallows or ice cream. Yield: 4 servings.


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