Best 2 Mexican Chocolatesalted Caramel Cake In A Mug Recipes

Indulge in a symphony of flavors with this delectable Mexican Chocolate Salted Caramel Cake in a Mug, a culinary masterpiece that tantalizes the taste buds with every bite. This single-serving treat is a harmonious blend of rich Mexican chocolate, luscious salted caramel, and tender cake, all perfectly nestled in a convenient mug. With its quick and easy preparation, this dessert is perfect for those with a sweet tooth and limited time.

This recipe takes you on a culinary journey, starting with the preparation of the moist and fluffy chocolate cake batter, infused with the warmth of Mexican spices. As the cake bakes in the microwave, the tantalizing aroma of chocolate fills the air. While the cake is baking, you'll create a luscious salted caramel sauce, a symphony of sweet and savory flavors that perfectly complements the chocolate. Finally, the cake is topped with a generous dollop of whipped cream, adding a touch of lightness and creaminess.

In addition to the main recipe, this article offers a treasure trove of variations to cater to different preferences and dietary restrictions. For those who prefer a gluten-free option, there's a dedicated recipe that uses almond flour and coconut flour to create a delightful gluten-free cake. And for those with vegan dietary preferences, a vegan version of the cake is also included, ensuring everyone can enjoy this delectable treat.

This article provides a comprehensive guide to creating this mouthwatering Mexican Chocolate Salted Caramel Cake in a Mug, with step-by-step instructions, detailed ingredient lists, and helpful tips to ensure success in the kitchen. Whether you're a seasoned baker or a novice cook, this recipe will inspire you to create a dessert that will impress your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CARAMEL MUG CAKE

Chocolate Caramel Mug Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 10m

Yield 1 serving

Number Of Ingredients 13

Ingredients

3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon finely chopped pecans
1/4 teaspoon baking powder
Pinch of kosher salt
3 tablespoons milk
3 tablespoons vegetable oil
Splash of vanilla
1 tablespoon semisweet chocolate chips
2 individually wrapped soft caramel squares, cut in half
1 heaping tablespoon marshmallow creme or vanilla ice cream, for serving
Caramel sauce, for serving

Steps:

Put the flour, sugar, cocoa, pecans, baking powder and salt in a 12-ounce microwave-safe mug. Combine well with a fork. Add the milk, vegetable oil and vanilla and mix well until smooth. Add the chocolate chips and caramel pieces and submerge them in the batter. Wipe the mug to clean.
Microwave on high for 90 seconds. Let cool for 1 to 2 minutes in the microwave before topping with the marshmallow creme (or vanilla ice cream) and drizzling with caramel sauce.

MEXICAN CHOCOLATE CAKE

Mexican Chocolate Cake image

This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Provided by Valerie

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 36

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g

Tips:

Microwave in short bursts: To prevent the cake from overcooking, microwave it in short bursts of 10-15 seconds, stirring in between each burst. This will help ensure that the cake cooks evenly throughout.
Use a large mug: Make sure to use a large mug, as the cake will rise while cooking. A standard coffee mug may not be large enough to accommodate the rising cake batter.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Stir the batter just until the ingredients are combined.
Let the cake cool slightly before frosting: Allow the cake to cool for a few minutes before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This Mexican Chocolate Salted Caramel Cake in a Mug is a quick and easy dessert that is perfect for satisfying your sweet tooth. With its moist chocolate cake, creamy salted caramel sauce, and rich chocolate ganache, this cake is sure to be a hit with everyone who tries it. So next time you're craving something sweet, give this recipe a try - you won't be disappointed!