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Salted Caramel Chocolate Mug Cake

Created by Tisme on March 23, 2015

3 tablespoons cocoa powder
1/2 teaspoons baking powder
1/2 teaspoon espresso coffee granules
Pinch of salt
Caramel filled chocolate squares (2 squares, I used 2 small Caramel filled easter eggs)
Ice-cream and or Chocolate sauce to serve

Step 1: Select a large mug (a small one will result in an overflow of your cake).
Step 2: Put the mug onto a microwave safe plate (just in case it does overflow).
Step 3: Place the butter into your mug and microwave for 10 seconds (or until butter is melted).
Step 4: Add the egg, milk and vanilla essence and lightly beat with a fork until really well combined.
Step 5: Add the dry ingredients into your mug and beat with a fork until well combined with no lumps at all.
Step 6: Place the mug into the microwave and cook for 30 seconds on medium heat.
Step 7: Place the caramel chocolate squares into the middle of the cake.
Step 8: Place the mug back into the microwave for a further 30 seconds on medium heat and watch it carefully to make sure the cake doesn't overflow.
Step 9: The cake should be cooked on the outside and gooey in the middle.
Step 10: As the wattage in all microwave's differ and if you think the cake is still a little undercooked , then pop it back into the microwave and cook for a further
Step 11: 5 - 10 seconds on medium and if necessary repeat until it's cooked how you prefer it, but make sure not too overcook it as the cake will turn out hard.
Step 12: Take cake out of the microwave and top with ice cream and sauce if using.