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Halloween ghost mug cake


Makes: 1 cake
Serves: 2-3
timePrep time: 15 mins
timeTotal time:
Halloween ghost mug cake
Adapted from Mug Cakes by Mima Sinclair (Kyle Books, £8.99). Photography by Tara Fisher.

Halloween ghost mug cake


Makes: 1 cake
Serves: 2-3
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
528Kcal
Fat
31gr
Saturates
18gr
Carbs
59gr
Sugars
58gr
Fibre
1gr
Protein
5gr
Salt
0.3gr

Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes
Mima Sinclair

Mima Sinclair

Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.

See more of Mima Sinclair’s recipes

Ingredients

  • 2 tbsp soft butter, plus a little extra for greasing
  • 40g dark chocolate
  • 1 medium egg
  • 2 tbsp semi-skimmed milk
  • 3 tbsp caster sugar
  • 3 tbsp self-raising flour
For the chocolate ganache
  • 4 tbsp double cream
  • 60g dark chocolate, finely chopped
To decorate
  • 1 tsp icing sugar
  • 75-100g white ready-to-roll icing
  • black food colouring

Step by step

  1. First, make the chocolate ganache. Place the cream in a mug and microwave for 20-30 seconds until nearly boiling. Add the chocolate and stir until melted and smooth. Set aside to cool a little and thicken. The longer you leave the ganache the more it will set, so keep an eye on it to make sure you get a nice and thick but spreadable icing.
  2. Grease a 350ml microwaveable mug with a little butter and set aside. Place the 2 tablespoons of butter and the dark chocolate into a second mug; microwave for 10-20 seconds until melted.
  3. Add the egg and milk to the mug with the butter and chocolate and beat together with a fork, then add the sugar, flour and a pinch of salt and beat again until smooth. Transfer the cake mixture to the greased mug and cook in the microwave for 2 minutes 20 seconds at 600W, or 2 minutes at 800W or 1 minute 40 seconds at 1000W. Turn the cake out onto a plate and leave to cool slightly.
    Tip
    It's important to use a microwave-safe mug, otherwise the mug can crack.
  4. Thickly spread the ganache all over the cooled sponge. Dust a clean work surface with the icing sugar and roll out the icing to a size that will cover the entire cake. Cut a rough 15-20cm circle out of the icing and gently lay this over the ganache-covered sponge. Press down a little on top but leave the edges to fold slightly in waves.
  5. Dip a paintbrush or cocktail stick in the black food colouring and draw on a face.
Chef quote
This is so simple to make and decorate, it guarantees ghoulish fun for all ages.

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