Black Forest Mug Cake

Black Forest Cake
Teri Lyn Fisher
  • Yield: 2 servings


1/4cup chopped cherries, canned or fresh
2tablespoons brandy or rum
1large egg
3tablespoons vegetable oil
3tablespoons sour cream
1/4teaspoon pure vanilla extract
1/4cup granulated sugar
2tablespoons unsweetened cocoa powder
1/4cup self-rising flour
Pinch of Kosher salt
1/2cup Sweetened Whipped Cream
2tablespoons shaved chocolate


  1. In a large mug, combine the cherries and kirsch.
  2. Microwave for 20 seconds to warm through.
  3. Set aside. In a second mug, whisk together the egg and oil with a fork. Stir in the sour cream, vanilla, and sugar. Add the cocoa, flour, and salt. Beat the batter until smooth.
  4. Fold in the cherries and kirsch.
  5. Divide the batter between two mugs.
  6. Microwave separately for 1½ to 2½ minutes each until risen and firm.
  7. Top each cake with a dollop of sweetened whipped cream and garnish with shaved chocolate.

Recipe From MUG CAKES: 100 Speedy Treats to Satisfy Your Sweet Tooth. Copyright © 2013 by Leslie Bilderback. All rights reserved. Reprinted with permission of St. Martin’s Griffin