In a large microwave-safe mug (at least 12 oz), whisk together the flour, cocoa, sugar, baking powder and salt with a fork.
Serves 1
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoons whole milk
- 2 tablespoons vegetable oil or melted butter
- 1/2 teaspoon vanilla extract
- 1 tablespoon kirsch (cherry brandy) or cherry juice
- 1/4 cup pitted dark sweet cherries, fresh, frozen or jarred, plus 3 for topping
- 2 tablespoons dark chocolate chips
- Whipped cream and dark chocolate shavings, for topping
Instructions
- In a large microwave-safe mug (at least 12 oz), whisk together the flour, cocoa, sugar, baking powder and salt with a fork.
- Add the milk, oil, vanilla and kirsch and stir until no dry streaks remain, scraping the bottom corners of the mug.
- Fold in the cherries and chocolate chips, pressing a few cherries into the center of the batter.
- Microwave on high for 70 to 90 seconds, until the top looks set but still slightly glossy in the middle. Do not overcook or the cake will turn rubbery.
- Let the cake rest for 1 minute; it will finish cooking from residual heat.
- Top with a generous swirl of whipped cream, the reserved cherries and a shower of chocolate shavings.
- Eat straight from the mug while warm, with the cream melting into the chocolate.
- This is the Schwarzwalder Kirschtorte of Germany's Black Forest region shrunk down to a single late-night serving: dark chocolate, sour-sweet cherries, a splash of kirsch and cold whipped cream. The original layered torte is a weekend project; the mug version takes five minutes and still delivers that signature cherry-and-chocolate combination. With its dark, moody colors it also makes a fitting last-minute Halloween treat for one.
Nutrition (estimated, per serving)
- Calories: 640 kcal
- Protein: 9g
- Fat: 34g
- Carbohydrates: 80g
- Fiber: 6g
- Sugar: 50g
- Sodium: 220mg
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