Chocolate Chip Peanut Butter Mug Cake

This is the best chocolate mug cake I have EVER tried. And I’ve tried a few! The addition of peanut butter and chocolate chips make it perfection.  But be warned – it is pure evil.

Chocolate Chip Peanut Butter Mug Cake

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This cake is perfect for those moments when you NEED chocolate, but have none in the house and is all too easy to throw together.

Some mug cakes I’ve tried are too dry or too claggy or tasteless or just weird. This one is kind of like a moist cake combined with chocolate pudding. It’s drier the more you cook it, but I prefer it a little gooey in the bottom of the cup.

It’s big enough for two…. but can easily be eaten by one. Just don’t make a habit of it!

Chocolate Chip Peanut Butter Mug Cake

Chocolate Chip Peanut Butter Mug Cake

Makes 1 large mug cake or 2 small ones

You will need:

  • 3 tablespoons milk
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon peanut butter
  • 1 tablespoon white chocolate chips
  • 1 tablespoon dark chocolate chips
  • 3 tablespoons self raising flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons cocoa powder
  • pinch salt

To make:

  • In a large mug whisk together all the wet ingredients, then add in the dry ingredients and mix with a fork until combined to create a smooth, thick consistency.
  • Microwave on high/full power for 1 minute – more or less depending on your microwave and how you like your cake. Experiment to get it just right for you.

That’s it! It is very rich, I recommend serving with cream or ice cream (or both). Make a little well in one side of the cake and pour in the cream. Oh, so BAD! But, oh so gooooooood.

Chocolate Chip Peanut Butter Mug Cake

What do you do when you need a chocolate fix?

Looking for more cake? Try these:

Triple Chocolate Brownie Mousse Cake Mum's Banana Cake | Octavia and Vicky

Rainbow Cupcakes

Five Yummy Treats to Cook and Eat with Kids – The Weekly Kids Co-Op

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Five Yummy Desserts to Cook and Eat with Kids - The Weekly Kids Co Op hosted by Octavia and VickyThis week I’m featuring five yummy recipes from last week’s Kids Co-Op that had my mouth watering.

1. Frozen S’mores (Reading Confetti)

2. Gluten Free Rocky Road with Toblerone and Red Frogs (Lessons Learnt Journal)

3. Twin Fairy Birthday Cakes (Mummy Musings and Mayhem)

4. Ice Cream Tortilla Wraps (Kiddie Foodies)

5. Dessert Quesadillas (Looks What Mom Found)

Now for this week’s Kids Co-Op….

The Weekly Kids Co Op - fun stuff for kids to play, make and do

Triple Chocolate Brownie Mousse Cake

Triple Chocolate Brownie Mousse Cake

Imagine this:

A layer of chocolate brownie.

Topped with a layer of chocolate mousse.

Topped with whipped cream.

Topped with shaved chocolate.

I give you the Triple Chocolate Brownie Mousse Cake. I can’t claim I made it. My little sister made it for her mum’s (my step-mum’s) 50th birthday lunch. It was OMG-can’t-talk-eating-STOP. IT.-this-is-so-good delicious. I just had to share it with you all.

Triple Chocolate Brownie Mousse Cake

(adapted from Taste.com)

Ingredients

  • 200g block milk chocolate, chopped
  • 90g butter, cut into cubes
  • 3/4 cup brown sugar
  • 3/4 cup plain flour
  • 1 tablespoon cocoa powder, sifted
  • 3 eggs, lightly beaten
  • 100g white chocolate, broken into squares
  • 200g block dark chocolate, chopped
  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine
  • 600ml thickened cream
  • 1/3 cup caster sugar
  • 3 egg yolks
  • Whipped cream and grated chocolate to serve

Method

  • Place milk chocolate and 160g butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Set aside to cool slightly.
  • Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 23cm round (base) springform cake pan. Line base and side with baking paper.
  • Combine brown sugar, flour and cocoa powder in a large bowl. Stir in egg and cooled melted chocolate mixture until combined. Fold in white chocolate. Spoon mixture into prepared pan. Level top. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool completely in pan.
  • Place dark chocolate and remaining butter in a glass or ceramic heatproof bowl. Place over a saucepan of simmering water. Cook, stirring occasionally with a metal spoon, for 2 to 3 minutes or until melted and smooth. Cool slightly. Place boiling water in a small bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly (see note). Add gelatine mixture to chocolate mixture. Stir until well combined.
  • Using an electric mixer, beat cream and sugar until soft peaks form. Add egg yolks. Beat to combine. Add chocolate mixture. Beat until just combined. Spoon mousse mixture over cold brownie. Smooth top. Cover with plastic wrap. Refrigerate overnight or until set.
  • Spread mousse with whipped cream. Top with grated chocolate.

Have you made any amazing cakes lately? Do tell!

Kylie @ Octavia and Vicky

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Maple Cinnamon Muffins

Maple Cinnamon Muffins

I do enjoy a nice fluffy muffin with a cup of tea, and I was inspired to get into the kitchen after spying this cinnamon sugar bread thanks to my friend, Kate. I liked the idea of portion controlling the bread, as it seemed that the internets were all a-buzz with eating half a loaf at a time. I thought it might help to be prepared in case I got an attack of the munchies! Surely dividing the mixture into pretty little patty pans would help to deter any thoughts of eating too much? Surely? So, it was muffins for me. Here’s how I made them – with a bit of a maple syrup twist.

Maple Cinnamon Muffins

Maple Cinnamon Muffins

Ingredients

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups plain flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup maple syrup*
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Line a 12 cup muffin tray with patty pans.
  3. Combine 1/3 cup sugar and cinnamon. Set aside.
  4. Combine plain flour, baking powder, salt and white sugar.
  5. Combine maple syrup, beaten egg, milk and vegetable oil, then add to the dry ingredients and stir until combined.
  6. Half fill each muffin case with muffin mix. Sprinkle with the sugar and cinnamon mix. Top with the remaining muffin mix. Sprinkle with more sugar and cinnamon mix.
  7. Bake in the oven for approximately 20 minutes, or until the muffins spring back when lightly touched, or a skewer comes out clean.

Notes:

I used maple syrup because I ran out of sugar. You could use all sugar if you prefer. I think the subtle maple flavour made these even better.

Try to eat just one at a time. I dare you.

Do you like muffins? What’s your favourite kind?

Kylie @ Octavia and Vicky

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Upside Down Pear Cake

Upside Down Pear Cake
This week we were given a bag of pears straight from the orchard. I am used to buying my pears at the supermarket – which I don’t do very often because they are never very nice. Hard, tasteless and scentless – this is my sad experience with pears.

This bag of pears smelled lovely, and while they were still very firm, they tasted sweet and delicious. Like a bite of autumn. A perfect match for the blustery, crisp and clear days that we’re having in Adelaide at the moment.

I was determined to make the most if this divine fruit. I have been adding pears to my porridge and enjoying pears with cheese and crackers for lunch. When Paul’s birthday rolled around I decided to make a cake featuring pears. I asked the internet for help and the internet delivered! My lovely Instagram buddy Fiona very generously gave me her Omama’s recipe for cake. Her Omama passed away three months ago, on the same day that her son was born. Oh, how my heart ached to read that story! It makes this recipe all the more special for it.

This recipe is so gorgeously simple and also makes a divine cake. It actually reminds me of the cakes that my Grandma used to make, which is a little spooky! I honestly can’t imagine using another cake recipe again. You can adapt the recipe to include different spices, flavours or fruits. I used it to make this upside down pear cake.

Here is Fiona’s recipe as she told it to me.

Omamas Cake Recipe

And here is my interpretation….

Upside Down Pear Cake

1 quantity of Omama’s cake:

  • 4 eggs, weighed in the shell
  • butter (equal in weight to eggs)
  • caster sugar (equal in weight to eggs)
  • plain flour (equal in weight to eggs)
  • splash of milk

Spices and flavours
1/2 teaspoon cinnnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla

Pear “Topping”
2 pears, peeled, cored and thinly sliced
50g butter
1/3 cup brown sugar

Instructions

  • Preheat oven to 180 degrees celcius. 
  • Grease and line a 22 cm springform tin.
  • Cream the sugar and the butter, then beat in the eggs one at a time until combined. Sift in the flour and add in the cinnamon, nutmeg and vanilla. Stir until well combined, adding in the milk until the batter is slightly thinner (cake batter consistency!).
  • Melt the sugar and butter together until melted and pour over the base of the tin. Arrange the pear slices in a ciruclar pattern on top of the butter and sugar mixture. 
  • Pour the cake mixture over the top of the pears.
  • Bake at 180 degrees until risen, golden and a skewer comes out clean. 

I can’t wait to try baking this cake again and experimenting with different flavours. I hope that you enjoy it too.

Kylie @ Octavia and Vicky

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