Barely have any time or many ingredients at hand? Then try this Cadbury Silk chocolate gingerbread mug cake recipe, which is made for when you're tired, want something sweet, and don’t want the hassle of mixing bowls or the annoyance of the oven, especially in this heat. This mug cake is straightforward and takes 5 minutes from start to finish. You mix it all up in the mug, microwave it, and you’re done. The gingerbread spices make it taste like something you'd get around the holidays, but it's great year-round. The best part is the chunk of Cadbury Silk in the middle. It melts while cooking and gives you a soft, chocolatey center without needing to do anything fancy. Try this recipe below!
Silk Chocolate Gingerbread Mug Cake Recipe
Ingredients:
- 1 tbsp unsalted butter
- 2 tsp brown sugar or jaggery
- 2 tbsp granulated sugar
- ¼ cup milk
- 5 tbsp all-purpose flour
- ¼ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- A pinch of nutmeg
- A pinch of salt
- 1 tsp chopped Cadbury Dairy Milk Silk chocolate
Instructions:
- Add the butter in a microwave-safe mug and microwave for 30 seconds until melted.
- Then add the brown sugar or jaggery, milk and sugar to the mug and whisk with a fork or small whisk until mixed.
- Take a separate bowl, a small one, and add flour, baking powder, cinnamon, ground ginger, nutmeg and salt. Whisk, then add these to the mug gradually, while mixing, to avoid any lumps. Stop when smooth.
- Use the back of the fork to poke a hole in the cake batter. Drop the chopped chocolate in the center and smoothen the top.
- Microwave the mug cake on high heat, for 1 minute and 15 seconds.
- Check the mug cake to see if the top of the mug cake is still wet. If it is, microwave in 10 second intervals until the top of the cake is just set.
- Remove the cake from the microwave and dig into your Gingerbread Mug Cake with a Silk Chocolate Center!
Tips & Tricks:
- Use a microwave-safe mug that’s not too small: A standard-sized mug (about 300 ml or more) works well. If the mug is too small, the cake will rise and spill over and create a mess.
- Melt the butter first: Don’t just toss everything in at once. Melt the butter first so it mixes better with the sugar and milk.
- Mix in the dry ingredients a little at a time: If you dump them all in at once, you’ll get lumps. Add slowly and stir well with a fork.
- Keep an eye on it in the microwave: Every microwave is different. Some run hot, others don’t. Start with 1 minute and 15 seconds. If the top still looks wet, cook in 10-second bursts until it looks done. Don’t overcook it or it’ll go rubbery.
- Poke a little hole for the chocolate: This helps it sink into the center a bit. If it just sits on top, it won’t melt into the cake as nicely.
Good Variations to Try
- Try other chocolates: If you don’t have Cadbury Silk, use any chocolate that melts well. Dairy Milk, Bournville, a square of dark chocolate, or even a piece of chocolate bar with nuts will work.
- Swap in jaggery: Jaggery is a tad more earthy and goes well with the gingerbread flavor profile of the cake. It’s better than brown sugar and works especially well with the gingerbread spices.
- Add chopped nuts: A tablespoon of walnuts, pecans, or almonds makes it more filling and gives it a bit of crunch that feels like a Christmas treat.
- Use different spices: Add a small pinch of clove or cardamom if you want more punch. You can also leave out the nutmeg if you don’t have it, no big deal.
- Make it dairy-free: Use oat milk, almond milk, or any plant milk. Swap the butter for coconut oil or vegan butter.
- Top it after cooking: If you’re feeling extra, add a spoon of vanilla ice cream, whipped cream, or even plain yogurt on top while it’s still warm.
- Add a spoon of peanut butter: Drop the peanut butter into the middle instead of chocolate for a different kind of melty center.