Black Forest Mug Cake

  • Yield 2 servings

Chocolate-cherry flavor comes alive with an added punch of rum in this quick, microwavable dessert.

Black Forest Cake
Teri Lyn Fisher


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



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