Chocolate Mug Cake Recipe
This Chocolate Mug Cake Recipe is made in the microwave and is nearly an instant way to get your chocolate fix.
An Easy Mug Cake uses basic ingredients you probably have at home: flour, sugar, cocoa, baking powder, salt, milk, oil, eggs, and chocolate chips. Stir together in a mug, microwave for less than a minute, and voila! Sweet, warm cake.
Why You Must Make
- This recipe makes just one small-sized cake. It will be slightly larger than an ordinary cupcake.
- It takes a minute or less to cook, satisfying those chocolate cravings in no time!
- Making these from scratch saves you money and guarantees they’re made with quality, wholesome ingredients.
Whisk together dry ingredients – Add wet ingredients – Whisk until the batter is smooth
How to Make
- Whisk your egg and measure out 3 tablespoons.
- In a one-cup capacity, microwave-safe mug, whisk together the dry ingredients.
- Whisk in the wet ingredients, then the chocolate chips.
- Microwave for about 45 seconds or until risen and the top is firm, though it’s OK to have the very center look underdone.
- Remove and let cool a minute or two before topping with ice cream, whipped cream, berries, etc.
- Always make sure your mugs are microwave-safe and hold a cup or more of liquid.
- Check to see if your baking powder (different from baking soda) is active. Spoon some into a cup of hot water and stir. It should bubble vigorously. If it does not, replace it before proceeding with the recipe.
- Do not overfill your mugs.
- Do not overcook or the cake will be dry and/or spongy.
- Test with the least amount of time if given a range. You can always cook a few seconds longer.
- Make sure to garnish with ice cream or sweetened whipped cream for the ultimate mug cake experience!
Frequently Asked Questions
Yes! Though they will never be quite the same as a great homemade cake recipe made from scratch. As long as you measure correctly and use fresh baking powder, they work well. The timing may vary depending on the wattage of your microwave.
As long as they’re properly cooked so any possible bacteria in the flour or eggs is rendered harmless, mug cakes are no worse for you than any other cake.
If you have not liked previous mug cake recipes you’ve tried, try one with egg and chocolate chips. Both add some fat which provides richness. Also, don’t overcook. Try the lower value in the range of times. You can always cook longer.
You May Also Like:
- Microwave Fudge from I Heart Naptime
- Microwave Caramel Sauce
- Molten Lava Cakes
- Tiramisu for Two
- More of the Best Dessert Recipes
- 2 1/2 tablespoons of flour
- 1 1/2 tablespoons sugar
- 1 tablespoon cocoa powder
- 1/4 teaspoon baking powder
- 2 tablespoons of milk
- 1 teaspoon vegetable oil
- 3 tablespoons beaten egg (or 1 small egg)
- 2 tablespoons chocolate chips
- In a 1 cup capacity (or larger) microwave-safe mug, whisk together the flour, sugar, cocoa, an baking powder.
- Mix in the rest of the ingredients until smooth.
- Microwave for 45-60 seconds depending on the power of your microwave oven (mine is 1200 watts and took 45 seconds).
- Cool a few minutes, but serve topped with a dollop of whipped cream, small scoop of ice cream, berries, fudge sauce, caramel sauce, chocolate shavings, if desired.
Adpated from Gemma's Bigger Bolder Baking. Gemma used a small egg, but I didn't want to purchase a whole carton. You may use a small egg, whisked, instead of 3 tablespoons.
Amount Per Serving: Calories: 390Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 172mgSodium: 204mgCarbohydrates: 53gFiber: 3gSugar: 32gProtein: 11g
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