Chocolate and peanut butter mug cake
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Lauren Mclean
Chocolate and peanut butter mug cake
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
780Kcal
Fat
46gr
Saturates
24gr
Carbs
71gr
Sugars
46gr
Fibre
3gr
Protein
18gr
Salt
1.1gr
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Lizzie Kamenetzky
Lizzie Kamenetzky is a food writer, food stylist and author of The Bountiful Kitchen (Kyle Books, £16.99).
See more of Lizzie Kamenetzky’s recipes
Ingredients
- 125g self-raising flour
- 100g caster sugar
- 25g cocoa powder
- 90g salted butter, melted
- 4 tbsp milk
- 3 medium eggs
- 3 tbsp peanut butter
- 40g dark chocolate, broken into pieces
To serve
- 4 scoops vanilla ice cream
- 1 tbsp peanuts, chopped
- 25g dark chocolate, melted, to drizzle (optional)
Step by step
Get ahead
These can be prepared up to 1 hour before cooking.
-
In a bowl, sift together the flour, sugar,
cocoa and a pinch of salt. In a separate bowl or jug, whisk together the melted butter, milk, eggs and peanut butter, then pour into the dry mixture and stir well. Divide the mixture equally between 4 x 300ml microwave-proof mugs, teacups or ramekins. Divide the chocolate between the mugs, pushing it into the centre of the mixture. - Put 2 mugs in the microwave and cook on full power (800 watts) for 2 minutes until risen and just firm to the touch. Repeat to cook the other 2 cakes. Stand for 10 minutes, then top with scoops of ice cream and peanuts and a drizzle of melted chocolate.
Chef quote
Rustle this up in minutes when you have a craving for cake
