Chocolate Banana Mug Cake Recipe By Tasty

BANANA CHOCOLATE IN A MUG RECIPE BY TASTY

Steps:

• Slice bread into cubes.
• In a bowl, add egg, milk, and cocoa powder, and mix.
• In a microwave-safe mug, place half of the cubed bread and desired amount of bananas and chocolate chips.
• Place the rest of the bread and fix-ins and pour the egg mixture into the mug.
• Microwave for 1½ minutes or until egg is fully cooked.
• Top it off with whipped cream and chocolate syrup.
• Enjoy!

CHOCOLATE BANANA MUG CAKE RECIPE BY TASTY

Steps:

• Mash banana into a paste then add chocolate chips.
• Whisk together egg, oil, honey, milk, and vanilla extract in a small bowl.
• Whisk together flour, cocoa powder, baking powder, and salt in a small bowl.
• Pour the wet ingredients into the dry ingredients and mix until combined.
• Grease 2 small mugs.
• Fill mugs half way with the chocolate batter.
• Divide the banana filling between the 2 mugs.
• Place remaining chocolate batter on top.
• Garnish with sliced banana.
• Microwave on high or 1 minute 10 seconds to 1 minute 25 seconds, or bake in 350˚F (180˚C) oven for 13-15 minutes.
• Enjoy!

BANANA CHOCOLATE MUG CAKE

Steps:

• put the banana in a small, microwave safe ramekin or mug and mash with a fork until smooth. if your banana is frozen or resistant to mashing, 15 seconds in the microwave will coax it along.
• (i recommend setting your ramekin on a kitchen scale and adding ingredients by weight, as i find it to be easier and faster but as you prefer.)
• add the oil, almond butter, and vanilla to the banana and stir to combine. add the cocoa, cinnamon, arrowroot, and baking powder or cream of tartar + baking soda. stir well to combine, making sure there aren't any dry pockets along the bottom edge of the ramekin. stir in chocolate pieces, if desired.
• microwave times will vary; in my 1,100 watt microwave, 45 seconds is perfect. the mug cake poofs over the top, stays poofed up for a few seconds, then starts to deflate as it continues to cook. i let it cook and deflate for a few seconds, but stop the microwave before the cake is totally deflated. let cool for a minute, then enjoy while still warm.

CHOCOLATE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) mug or larger, mix all ingredients (except the chocolate hazelnut spread) until just combined.
• Once combined, spoon the chocolate hazelnut spread on top of the batter.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with additional chocolate hazelnut spread and powdered sugar (optional).
• Enjoy!

BANANA MUFFIN MUG RECIPE BY TASTY

Steps:

• Mix together egg white and honey in a greased coffee mug.
• Add oat flour, baking powder, and cinnamon, and mix until combined.
• Add in fresh bananas.
• Microwave on high for 90 seconds (times may vary).
• Enjoy!

THE BEST CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• Grease and line three 8-inch (20 cm) cake tins with parchment paper.
• In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
• In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside.
• In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together.
• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
• Add the mayonnaise and beat until the mixture is smooth and creamy.
• Preheat oven to 325˚F (160˚C).
• Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated.
• Using a rubber scraper, fold the dark chocolate chunks into the batter.
• Distribute the batter evenly between the 3 prepared cake tins.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch.
• Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers.
• While your cakes are cooling, prepare the buttercream.
• In a large bowl, beat together the butter and vanilla.
• Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy.
• Frost and decorate to your liking.
• Slice and serve.
• Enjoy!