5-minute Dark Chocolate Red Wine Mug Cake

Post #4 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

#1 was salad. #2 was dip. #3 was bread. and #4 is … duh! CHOCOLATE! of course! … and wine … two of my greatest loves. Because red wine and chocolate are always there for you. They will be yours and yours alone … unless you choose to share them.

Whether you want to share this decadent cake is totally up to you … What I love about this cake is this: it has WINE in it! That alone is enough, but then it’s also dark, seductive, decadent and VERY chocolate. And it’s done in just a few minutes.

It goes great with red wine. It’s big enough to share, but small enough so you don’t have a huge chocolate cake hanging around for days, tempting you. … or maybe you want to double the recipe and make one for you, one for your friend? It kinda makes sense because one mug uses about 1/2 an egg, so to make two mugs, you’d just use a whole egg, then you really wouldn’t have to bother with whisking it.

Dark Chocolate Red Wine Mug Cake

• 4 tablespoons all purpose flour
• 3 tablespoons sugar
• 1 tablespoon unsweetened dark cocoa powder
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons whisked egg (about half of a large egg)
• 3 tablespoons red wine (I used Pinot Noir … but I think you could use whatever red wine you love)
• 1 tablespoon butter
• 2 squares (1 oz.) 70% dark chocolate
• 2 tablespoons plain nonfat yogurt
• 1/2 teaspoon vanilla
• 2 tablespoons good quality dark chocolate chips

Directions:

1. In a small bowl, mix the flour, sugar, cocoa powder, baking powder and salt.
2. Put the butter in a microwaveable mug, break up the chocolate over it, then microwave for about 30 seconds. Stir well. If the chocolate isn’t melted yet, microwave for another 30 seconds.
3. Add the yogurt, red wine, and vanilla to the mug and stir, then add the egg and stir that in well too.
4. Add the wet chocolatey mixture to the dry ingredients in the bowl and stir till everything is well mixed.
5. Now pick a good-sized mug to cook this baby in, spray it with cooking spray, and dump the batter in. Top with chocolate chips. Or you could mix the chips into the batter, whatever you prefer. I put mine on top.
6. Microwave for 3 to 4 minutes on high or until a toothpick inserted in center comes out clean. If you’re making two, microwave the first mug, then start the second one. The cake will puff up while it’s cooking, then fall when you take it out of the microwave. Don’t worry, that’s normal.

It’s amazing just like this, but if you want to make it completely decadent, you could top this cake with berries or nuts or ice cream or whipped cream … with a drizzle of hot fudge sauce? Mmm …

This recipe was shared at Fabulous Fridays, Successful Saturday, Strut your Stuff Saturdays, Trick or Treat Tuesdays, Totally Tasty Tuesdays,  Midweek Fiesta, and Gooseberry Patch Pies & Cakes.