Microwave Black Forest Chocolate Mug Cake Recipe
What do you get when you top a simple moist chocolate cake with warm and jammy dark sweet cherries? This simple, perfectly portion-controlled Black Forest Chocolate Mug Cake that serves one.
Servings: 1
Equipment
Ingredients
- 2 tablespoons whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 3 packets Truvia Stevia Leaf calorie-free sweetener (or other zero calorie sweetener), divided
- 1/4 teaspoon baking powder
- 2 tablespoons unsweetened almond milk beverage
- 2 tablespoons egg whites or fat-free liquid egg substitute
- 2 tablespoons plain nonfat Greek yogurt
- 1/2 teaspoon vanilla extract
- 1-1/2 teaspoons mini chocolate chips
Cherry Topping
- 1/2 cup frozen pitted dark sweet cherries, thawed
- 1 teaspoon cornstarch
- Dash of salt
Instructions
- Spray a large microwave safe mug, or small bowl, with nonstick spray. Stir together flour, cocoa powder, 2-1/2 packets sweetener and baking powder until thoroughly combined.
- Stir in almond milk, egg whites, yogurt and vanilla extract and mix well with a fork just until all dry ingredients have been absorbed - be sure to scrape up any dry ingredients from the bottom.
- Fold in the chocolate chips.
- Microwave on HIGH for 2 minutes, or until set. If not done after 2 minutes, continue cooking in 30 second increments until set. Remove and cool slightly.
Prepare the Cherry Topping
- In a small microwave-safe bowl or mug, stir together cherries, cornstarch, 1/2 packet sweetener and a dash of salt. Cover with a paper towel to avoid any splatter, and cook in microwave for 1 minute, or until thickened. If not done after 1 minute, continue cooking in 15 second increments until done.
- If desired, run a thin sharp knife between cake and mug and remove cake to a small plate. Top with cherry mixture and enjoy. Alternatively, you can enjoy this right in the mug by simply spooning the cherry mixture over the top of the cake.
- Optional toppings: sprinkled of powdered sugar, dollop of lite whipped topping, chocolate shavings or jimmies.
Notes
Serving size: 1 black forest chocolate mug cake (entire recipe)
WW Points: 4
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Be sure to adjust the calories and WW Points when making any ingredient substitutions. The 2 tablespoons of egg whites called for in this recipe is equal to about 1 large egg's worth. Using fat-free liquid egg substitute is a great way to not wind up with a leftover egg yolk. Using plain nonfat Greek yogurt in place of vegetable oil helps keep the cake moist and lower in fat. If you don't have nondairy milk (almond milk, oat milk, etc.), you can always substitute low-fat or skim milk. In a pinch and don't have 100% whole wheat flour, substitute all-purpose flour. Can I use canned cherry pie filling in place of the frozen cherries?
While I haven't tried this replacement of using canned cherry pie filling for the warm cherry topping made with unsweetened frozen cherries, I think it would probably work. Though with the canned pie filling, your cake will end up being much sweeter due to the additional sugar, and possibly high fructose corn syrup, that you'll find in many canned fillings. I really like this cake with the homemade cherry topping and it is so easy to make with just a few common ingredients. Frozen pitted dark sweet cherries are readily available in most well-stocked grocery stores and then it's just a matter of stirring in a little sweetener, cornstarch and salt and heating in the microwave until it thickens. Can I use fresh cherries instead of the frozen ones?
We don't recommend using fresh cherries in this recipe. Fresh cherries will require a longer cooking time on the stove top with additional ingredients, along with constant attention and stirring, to get them to the point where they become soft and jammy.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Be sure to adjust the calories and WW Points when making any ingredient substitutions. The 2 tablespoons of egg whites called for in this recipe is equal to about 1 large egg's worth. Using fat-free liquid egg substitute is a great way to not wind up with a leftover egg yolk. Using plain nonfat Greek yogurt in place of vegetable oil helps keep the cake moist and lower in fat. If you don't have nondairy milk (almond milk, oat milk, etc.), you can always substitute low-fat or skim milk. In a pinch and don't have 100% whole wheat flour, substitute all-purpose flour. Can I use canned cherry pie filling in place of the frozen cherries?
While I haven't tried this replacement of using canned cherry pie filling for the warm cherry topping made with unsweetened frozen cherries, I think it would probably work. Though with the canned pie filling, your cake will end up being much sweeter due to the additional sugar, and possibly high fructose corn syrup, that you'll find in many canned fillings. I really like this cake with the homemade cherry topping and it is so easy to make with just a few common ingredients. Frozen pitted dark sweet cherries are readily available in most well-stocked grocery stores and then it's just a matter of stirring in a little sweetener, cornstarch and salt and heating in the microwave until it thickens. Can I use fresh cherries instead of the frozen ones?
We don't recommend using fresh cherries in this recipe. Fresh cherries will require a longer cooking time on the stove top with additional ingredients, along with constant attention and stirring, to get them to the point where they become soft and jammy.
Nutrition
Serving: 1black forest mug cake (entire recipe) | Calories: 244kcal | Carbohydrates: 38.9g | Protein: 19.8g | Fat: 4.4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 209mg | Potassium: 450mg | Fiber: 6.3g | Sugar: 12g | Vitamin A: 52IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 2mg