Chocolate Mug Adventures (Comparison): Double Chocolate Mug Cakes

(Recipes at the bottom)

Today I tried my hand at mug cakes again. This time I wet for a more classical cake flavor. Chocolate! This time I used another recipe by Rosanna Pansino. For the other recipe I chose Unicorns in the kitchen’s recipe to try. I used all the same hacks I learned the first time which worked out well.

Mug A: Came out as a light and fluffy cake with a balanced chocolate taste. The cake  it’s self has good color to it. The only bad part about this mug cake is that chocolate chips fell to the bottom of the mixture.

Mug B: The cake has a darker color and the way the top of this cake baked wasn’t as nice as Mug A. The cake was dense with large air pockets and the flavor was less prominent with little chocolate taste. The chocolate chips fell to the bottom of this mug cake as well.

Out of the two recipes I tried this time I liked Mug A best. The flavors and the constancy of the cake was the better of the two.

20170326_122127

Double Chocolate Mug Cake

(1/4) Cup Milk

(1/3) Cup Self Rising Flour

(1) Egg at Room Temperature

(2) Tablespoons Melted Butter

(1/4) Cup Mini Semi-Sweet Chocolate Chips

(2) Tablespoons Granulated Sugar

(2) Tablespoons Brown Sugar

(2) Tablespoons Unsweetened Cocoa Powder

(1/2) Teaspoon Vanilla Extract

(1) Pinch Salt

(1) Tablespoon Powdered Sugar

Rosanna Pansino

 

Double Chocolate Mug Cake

(1) Egg

(2) Tablespoon Sugar

(3) Tablespoon Milk

(1) Tablespoon Vegetable Oil

(3) Tablespoon All Purpose Flour

(1 1/2) Tablespoon Cocoa Powder

(1/4) Teaspoon Baking Powder

(1) Tablespoon Chocolate Chips

(1) Tablespoon Butterscotch Morsels

http://www.unicornsinthekitchen.com/double-chocolate-mug-cake/

-Brieann Anderson

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