This week’s tried and tested ‘microwave baking’ recipe is an absolute winner wherever you’re enjoying this public holiday.
The legend begins with Kaldi, a goat herder from Kaffa, who was herding his goats through the Ethiopian highlands near a monastery. That day, he found that they were particularly excited; bleating loudly and practically dancing on their hind legs. Curious, he seeked the source of this energy and found a small cluster of shrubs with bright red berries. Of course, he ate them. Now full of energy, he filled his pockets with these heaven sent red berries to the monastery.
The cake even cracked to look like a coffee bean. It knows what it is!
Upon arrival, the monk there treated it as the Devil’s work and in one swift move tossed it into the fire. Little did they expect, the rich aromas of the roasted coffee beans drew out all the monks of the monastery, and it was decided they would give them a second chance. They took the coffee out of the fire, crushed out the glowing embers and covered them with hot water in hopes to preserve them. They found that drinking this elixir had uplifting benefits and vowed that they would drink this newfound beverage every day to keep them awake during their spiritual practice.
And so the legend continues in your humble abode, where you can enjoy the energy of coffee in your Coffee Mug Cake!
This cake is quite moist, with a subtle coffee element without having the chocolate-y sweetness overpower it. I’m already thinking about variations like throwing some chocolate chunks in to create melting surprises in each spoonful!
- 4 tbsp flour
- 2 tbsp unsweetened cocoa powder
- 5 ½ tbsp sugar
- 2 tsp espresso powder
- ¼ baking powder
- 1 egg
- 3 tbsp milk
- 3 tbsp melted butter
- Mix all the ingredients into an oversized mug – or mix it into a bowl and split the batter into two servings in normal-sized mugs.
- Cook it in your microwave for around 1 ½ minutes for the big mug all in one go, OR for about 1 minute separately in the normal mugs.
- Eat it. Enjoy it. Love it.