Styling and Photography by Chay Berger | Food Prep by Kayla Miller

This irresistible chocolate-coffee cake is nestled in a mug and topped with a dollop of cream cheese frosting that melts into a silky swirl, mimicking the richness of hot chocolate with creamy milk. A perfect treat for your coffee- or hot-chocolate-loving mishloach manos recipient.

Yields 3 16-oz (450-g) mugs

• 2 cups flour
• 5 eggs
• ¾ cup oil
• ¼ cup sugar
• 4 Tbsp good-quality coffee liqueur
• 3 Tbsp cocoa
• 1 tsp vanilla sugar
• 1 tsp baking powder

Cream Cheese Frosting

• 2 cups confectioners’ sugar
• 4 oz (110 g) pareve cream cheese
• 2 Tbsp margarine
• 1 tsp vanilla extract

Toppings

1. cinnamon or cocoa, for dusting
2. mini marshmallows
3. chopped peppermint candies

Preheat oven to 350°F (175°C).

Place all ingredients in a mixing bowl. Mix until all ingredients are incorporated and mixture is smooth. Do not overmix.

Divide the batter between the 3 mugs. The batter should fill the mugs about three-quarters of the way. Place the mugs on a baking sheet. Bake for 40 minutes, or until a toothpick comes out clean.

Allow to cool completely before adding cream cheese frosting. If making these ahead of time, freeze without the frosting.

To prepare cream cheese frosting, place all ingredients in an electric mixer and mix on high speed for 5 minutes. Place the frosting in a piping bag and pipe onto the top of the mug cake as you would froth milk or whipped cream.

For a coffee look, dust with a bit of cinnamon or cocoa. For a hot chocolate look, add mini marshmallows and chopped peppermint candies.

Note: Be sure to use oven-to-table coffee mugs!