Ingredients
For the cake
- 1/2 cup sugar
- 7 tablespoons all purpose flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup milk
- 2 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
- 1 tablespoon red food coloring
For the frosting
- 4 tablespoons butter, room temperature
- 2/3 cup powdered sugar
- 1 teaspoon milk
For the chocolate ganache
- 1/4 cup dark chocolate
- 1–2 teaspoons milk
Instructions
- In a small bowl, mix together all dry cake ingredients with a fork. Add in wet ingredients, stirring until combined. Heavily grease three large mugs* and evenly distribute batter into mugs (~1/2 cup of batter each).
- Microwave each mug by itself for 1 minute on high. Remove from microwave and shake slightly to loosen cake from mug. Flip mug over onto parchment paper-lined plate or board. The cake should drop right out. Repeat with remaining mugs, then place into freezer for 5 minutes, or until the cakes cool to room temperature.
- While the cakes are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high until light and fluffy, about 1 minute. Remove cakes from freezer and frost the top of each layer before stacking.
- Melt the chocolate and milk in a microwave-safe bowl until melted (about 15 seconds). Drizzle over cake!
Notes
*don’t have 3 uniform mugs? Use one, cleaning thoroughly between cooking each layer!
