Microwave Chocolate Cake with Peanut Butter Cream

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Snack Attack
TOTAL TIME: 25 min
Prep: 20 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 1 cake
LEVEL: Easy

ingredients

FILLING (ENOUGH FOR 4 CAKES):
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
CAKE:
  • 2 tablespoons cocoa powder
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 2 to 3 tablespoons marshmallow spread, such as Fluff
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Directions

For the filling: Mix together the heavy cream, peanut butter, powdered sugar and vanilla extract and set aside.

For the cake: Add the chocolate chips and butter to a small bowl and microwave for 20 to 30 seconds to melt. Stir and set aside.

In a bowl, whisk together the egg, sugar and vanilla extract until smooth. Add the cocoa powder, flour, baking powder and salt, and stir until a thick batter forms. Add the melted chocolate to the batter and stir to combine. Transfer the batter to a microwave-safe mug and then pop it in the microwave for 2 minutes.

Allow the cake to cool slightly and then insert the handle of a wooden spoon into the center of the cake to create a well. Fill the well with peanut butter cream. Microwave the marshmallow spread for 10 seconds or so, to soften it up. Top the cake with the marshmallow spread and dig in.

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  • on April 30, 2014

    Flag

    These are good, but be aware that the recipe for the cake makes only ONE cake, even though the recipe for the peanut butter cream makes enough for 4. Poorly written recipe.

    people found this review Helpful.
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  • on November 11, 2013

    Flag

    just made the cake and topped it with ice cream - excellent and quick weeknight dessert!

    people found this review Helpful.
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