Sourdough Discard Chocolate Mug Cake
Why not indulge in something sweet and simple? Our Sourdough Discard Chocolate Mug Cake is the perfect quick dessert to share with someone special—or enjoy all to yourself!
Recipe: Makes 2
Equipment
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2 Microwave Safe Mugs (400ml or 13.5oz capacity)
Ingredients
- 50 g SNK Cake & Pastry Flour
- 20 g Dutch Cocoa Powder
- 50 g Sugar
- 6 g Baking Powder
- pinch Salt
- 80 g Sourdough Starter (discard - not too sour)
- 70 g Milk (any milk you like dairy or plant based)
- 40 g SNK Cold Press Sunflower Oil
- ½ teaspoon Vanilla Extract (optional)
- 1/3 cup of chocolate buttons or 1 teaspoon favourite topping (Raspberry Jam, Peanut butter or Caramel sauce work well too)
Instructions
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Add all the dry ingredients to your mug and mix until well combined.
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Now add the milk, oil, sourdough starter and vanilla extract (if using) to the dry ingredients and mix really well until it forms a glossy cake batter.
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Add chocolate buttons or a teaspoon of your favourite topping to the top of the cake batter and push down until it's covered.
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Place the mug in the microwave for 2 minutes on high power. The sourdough mug cake is done when the cake has risen and is firm to the touch. Please be careful as it will be extremely hot when taking out of the microwave.
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Serve with vanilla ice cream or double cream.
Notes
Milk - you can use any milk you like. I've made this with whole milk but non dairy, plant based milks are also fine.
Flour - All purpose flour works best in this recipe. You can substitute self rising flour if you wish (just leave out the baking powder if you do this or it will overflow in the microwave).
Sugar - You can use any type of sugar you like. I've used white granulated sugar in developing this recipe, but brown sugar, coconut sugar or even maple syrup works well.
Sourdough Discard - I have used sourdough discard that is "fresh" and not more than 24 hours old. I don't recommend using old discard for this recipe as the sourness can really overpower this cake.
