Monday AGAIN. That grey day that comes and hits you in the head to tell you that your weekend is over. But you know what isn’t over? Mug Cake Mondays!
So without further ado…
Let’s take ourselves to a crackling campfire in the US of A, friends and lovers chilling around the fire to the smell of toasted marshmallows. Suddenly, the person next to you hits an epiphany, and sandwiches their melting marshmallow with a block of chocolate between two graham crackers. They let you try. The marshmallow oozes out in a hot chocolatey mess that collides with the crunch of crackers. Excitedly, you ask for “so..me..mo…re!” What? Your tongue is getting in the way of you asking for more! What do you want? “Som..more!” What? “S’MORE!” And that’s how s’mores got their name – give or take some vivid imaginative details by yours truly.
Luckily for you, making it yourself means you can have as much as you want! And if you thought s’mores were delicious try adding some cake. And chocolate. What is not to love?
This gorgeous cake comes out with a brownie-like texture when left to cool, but is deliciously moist while hot – and full of sticky fun from the marshmallows! To simplify the cake, you can omit the biscuit base and just make cake with layers of marshmallow gooey-ness. Break up some biscuits in there to serve for another level of texture!
- 2-3 tbsp graham cracker crumbs or scotch finger crumbs
- 3 ½ tbsp unsalted butter, melted (3 for cake, ½ for crumb base)
- 2 tbsp granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- ¼ cup plain white flour
- 2 tbsp unsweetened cocoa powder
- 1/8 tsp baking powder
- Pinch of salt
- 40g milk chocolate (chopped – 30g for cake, 10g for chocolate chunks in cake)
- 8 marshmallows – or as many as you’d like
- Place 3tbsp butter and 30g chocolate in a bowl, melt for 20-30secs in the microwave. Set aside.
- Combine leftover melted butter with the scotch crumbs and stir until moistened. Press the mixture into the bottom of your mug.
- Whisk egg, sugar, and vanilla together in a bowl until smooth. Add flour, baking powder, salt, and cocoa, and stir until it becomes a thick batter. Stream in melted butter and chocolate from the first step, mixing to combine. Fold in the remaining chocolate chunks. Pour half of the mixture on top of the scotch finger crust, followed by half of the marshmallows, then the rest of the batter.
- Pop into the microwave for 1min, and then at 20sec intervals until cooked (use your cake know-how, I trust you).
- Top with the rest of the marshmallows and put back into the microwave for 5-10secs to make them gooey and melty. Sprinkle with scotch finger crumbs. Eat and shout for s’more!
If you’re feeling nostalgic, or hungry, or both, don’t forget our journey of Mug Cake Predecessors: Oceania’s 3min Lamington, Africa’s 2min Mocha Cake, Asia’s 3min Matcha Mochi Cake, and Europe’s 3min Cheesecake!