This double chocolate mug cake recipe will become your new go-to treat

There is no better time than a cold and dark winter evening to enjoy a warm sweet treat after dinner.

Mug cakes are dangerously quick and easy to make and will fulfil any urgent chocolate craving.

There are a few recipes online for mug cakes, and Delaney Mes - the writer of this particular recipe - has done a fair bit of experimenting to get this one perfect. It's rich and fudgy - and so quick.

You'll often have all the ingredients in the cupboard. Just two minutes in the microwave and you have a gooey, fudgy pudding.

Delaney Mes' Double chocolate mug cakes recipe:

Ingredients

• ½ cup
• Plain flour
• 2 Tbsp
• Dutch cocoa powder, use a good quality (Main)
• ½ tsp
• Baking powder
• 3 Tbsp
• Sugar
• ½ tsp
• Salt
• 150 ml
• Milk
• 60 ml
• Rice bran oil, or another neutral cooking oil
• 6 squares White chocolate, Delaney used Whittaker's

Directions

1. Whisk together all dry ingredients in a small bowl. Make a small well in the centre, and whisk in the milk and the oil. Whisk well until the batter has no clumps.

2. Pour batter evenly into 2 or 3 microwave-safe mugs. Do not fill to the top of the mug; leave at least a 2cm gap between the batter and the top of the mug.

3. Place 2 squares of white chocolate into each mug, pushing it down to ensure it's covered by the mixture.

4. Place mugs in the microwave, and cook for 2 minutes. If you have a particularly powerful microwave, cook for 90 seconds, and then check it - you want the cake to have risen a little, and the top to be cooked, but still be gooey on the inside.

5. Serve with cream if you're feeling decadent.

This article was first published on Eat Well and is republished here with permission.