Maple Frankenstein Halloween Mug Cake

For the chocolate sponge

• 100 g soft unsalted butter
• 50 g maple sugar
• 50 ml amber maple syrup
• 2 eggs
• 2 tbsp yoghurt
• 100 g self-raising flour
• 2 tbsp cocoa powder

For the vanilla cream

• 200 ml double cream
• 2 tbsp mascarpone
• 2 tbsp amber maple syrup
• 1 tsp vanilla extract

For decoration

• 100 g glace cherries, chopped
• green fondant icing
• edible eyes
• black writing icing pen

chocolate sponge

1. Preheat oven to 180°C.
2. Butter the base and sides of a 30 cm square tin and line the base with baking parchment.
3. In a large bowl, beat together butter, maple sugar, amber maple syrup, eggs, and yoghurt.
4. Fold in the self-raising flour and cocoa powder.
5. Pour the mixture into the prepared tin.
6. Bake for 20 minutes, or until a skewer inserted comes out clean.
7. Leave to cool in the tin for 10 minutes, then turn out onto a cooling rack to cool completely.

vanilla cream

1. Add the double cream to the bowl of a stand mixer with a whisk attachment.
2. Add mascarpone, maple syrup, and vanilla.
3. Whisk on medium-high for 2 minutes or until the cream thickens to soft or firm peaks.

Assembly

1. Use a round cutter to cut the sponge into 8 discs to fit your mugs.
2. Place one sponge disc in each mug, add one tablespoon of vanilla cream, and spread a teaspoon of chopped cherries on top.
3. Repeat so each mug has two layers of sponge and vanilla cream.
4. Decorate with green fondant icing (for the face), edible eyes, and use black writing icing for the mouth and scars. Use extra cherries to make a “brain” topping.