Have you ever been sitting at home and suddenly had the urge to eat a smallish piece of cake? Specifically chocolate cake. I was craving some chocolatey goodness but I had no cake and it was almost midnight and I wasn’t about to bake an entire cake to satisfy a craving. I looked up mug cakes and found this recipe. Well, I found many recipes but this one sounded the best to me and I had all the ingredients on hand.
The results were delicious and I was very impressed. I love to bake and I do plenty of it but this is the cake recipe you want when you’re in a pinch. I would recommend using a mug larger than you think you will need. You don’t want to lose any precious batter to spillage.
I have made this mug cake twice now. Once with peanut butter and a leftover chocolate easter egg in the center the other with almond butter instead of peanut butter. Both times I added a generous squirt of Hershey’s chocolate syrup to the batter. The cake was moist, with a runny sauce in the middle.
A friend forwarded me a link to a list of must-try cake recipes and this lemon blueberry one from Sally’s Baking Addiction caught my eye. The only thing I did differently was using less lemon than the recipe called for. I prefer a subtler lemon flavor. The cake was easy to make and delicious but I have to say that this cake does not store well at all.
I stored this cake like I do all other cakes and the next day it was hard and very dense. Nothing like the moist, light consistency of the day before. I left it out for a couple of hours and this did little to improve the texture, in my opinion. This cake is best made and served on the same day. I might try making it again in the future to see if I have similar results. I measured my dry ingredients by weight for better accuracy so I know this is not an issue of too much flour.
Regardless of my experience with storing it I give this cake a thumbs up. It’s got that lights citrusy flavor that feels like you’re eating sunshine.
A slice of cake after being refrigerated overnight.