Microwave Chocolate Cake with Peanut Butter Cream
Microwave Chocolate Cake with Peanut Butter Cream
- Level: Easy
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1308
- Total Fat
- 89
- Saturated Fat
- 40
- Carbohydrates
- 118
- Dietary Fiber
- 10
- Sugar
- 87
- Protein
- 27
- Cholesterol
- 313
- Sodium
- 401
- Total: 20 min
- Active: 20 min
- Level: Easy
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1308
- Total Fat
- 89
- Saturated Fat
- 40
- Carbohydrates
- 118
- Dietary Fiber
- 10
- Sugar
- 87
- Protein
- 27
- Cholesterol
- 313
- Sodium
- 401
- Total: 20 min
- Active: 20 min
Ingredients
Filling (enough for 4 cakes):
1/4 cup heavy cream
1/4 cup creamy peanut butter
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
Cake:
3 tablespoons semisweet chocolate chips
1 1/2 tablespoons unsalted butter
1 large egg
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
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
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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