What I love most about cold weather months is cozying up with a blanket, a book, and a big cup of hot chocolate. Or a bowl of soup. Or a slice of warm apple pie. Or a mug cake.
It's not February anymore, and I don’t need the blanket, but I still want that mug cake (and the pie, tbh). And sure, I could still dive into something as rich and fudgy as this little number, but a lighter option could be nice, too.
That's where this white chocolate and raspberry mug cake comes in.
Last night, for instance, after a full meal of pork and broccoli, I whipped together this mug cake just because it’s summer and it was still light out at 8pm and I felt like having something sweet. Except instead of using raspberries, I used strawberries with a touch of orange zest. It was really good.
In a previous version with sour cherries, I mixed in some crushed macadamia nuts. I didn't love the nuts, so I'll leave them out next time. And maybe I’ll swap the cherries for peaches or plums. I’m not really sure, but that's all part of the fun. Because a mug cake is the ultimate in whimsical, riffable desserts: You can experiment without committing to the whole shebang of a recipe. And if it comes out less than great, you'll make it better the next mug around.
- 1/4 cup chopped white chocolate (not chips)
- 1 tablespoon neutral oil (you can use butter if you prefer the flavor)
- 1 tablespoon milk of your choice (I used almond milk)
- 1 tablespoon sugar
- 1/8 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1 pinch kosher salt
- 1/4 cup raspberries