Chocolate Mug Cake
An insanely chocolatey single-serve chocolate mug cake that's ready in just 1 minute in the mike. Seriously. It's true.
what's cool about this recipe
Chocolate Mug Cake
An insanely chocolately single-serve chocolate cake that's ready in just 1 minute in the mike. Seriously. It's true.
- 1.5 Tbsp All-Purpose Flour
- 1.5 Tbsp Sugar
- 1 Tbsp Cocoa Powder
- 1/8 tsp Baking Powder
- 1.5 Tbsp Milk
- 1.5 Tbsp Light Olive Oil, Peanut Oil, or Vegetable Oil
- 1 splash Vanilla
- 1 Tbsp Milk Chocolate Chips
- 1/2 Tbsp Dark Chocolate Chips
Mix dry ingredients together in a cup or 6oz ramekin.
Add wet ingredients and mix thoroughly.
Add to the top the milk chocolate chips, and mix in evenly. This will form a kind of fudgy chocolately cakey awesomeness. Make sure they don't settle to the bottom.
Add the remaining chocolate chips evenly across the top of the batter, and press them down into the batter just slightly until mostly submerged, but still visible.
If you'd like a more moist cake, either allow to rest 20 minutes, refrigerate for later, or even freeze it for another time. Truly, freezing it has the best texture. I have no idea why. If you want cake now though, skip this step.
Microwave 1 minutes (no more, no less) in a 1000 Watt microwave. If your mike is a 900 W, you may need another 5 seconds, but don't let it go on long, or it'll become a dry brick. Remove it from the mike with a hotpad, and either eat it blazing hot now, or let it rest a few minutes to cool. It's better once it's cooled.
Top it with sifted powdered sugar, a raspberry, or anything else that strikes you as beautiful. These are great to make when guests arrive unexpectedly.
Chocolate Mug Cake Bulk Mix
Bulk recipe of the insanely chocolately single-serve chocolate cake that's ready in just 1 minute in the mike. Store in a container for easy prep and less time from craving to caving.
- 1 1/3 Cups All-Purpose Flour
- 1 1/3 Cups Sugar
- 1 Cup Cocoa Powder
- 1 3/4 tsp Baking Powder
- 1/2 tsp salt
In a bowl, mix all ingredients together and blend well.
Use 1/4 C of this mix in place of the dry ingredients in the individual serving Chocolate Mug Cake recipe above.
Quick background about where this recipe came from, and how it's used
Chocolate mug cake has been around for years now. When I was a kid, they came out with microwaves, and they were all the rage. People were cooking everything from turkeys to gremlins... both ill-advised. So it's no wonder someone came up with the idea to bake a cake in one, and as unlikely as it sounds, it works. I really don't know how or why, I just know it does, and it's amazing.
I originally got this recipe from Ree Drummond, but soon started playing with it. You should too. The chocolate in this cake is so rich, I had to cut her recipe in half. I never thought there was such a thing as chocolate overload, but this cake can do it to ya.
We bought 6oz ramekins here, and they're the perfect size for this little cake, and they present very well. This are my fall-back desert when guests arrive unexpectedly (ahem). Top it with a dust of powdered sugar through a sieve and a strategically-placed raspberry, and you're gourmet. Add a leaf of mint, and you'll be renowned until the end of time.
The cool thing about this chocolate mug cake is that if you remove the chocolate and chocolate chips, you have a base recipe for just about any cake idea you can come up with. Thus, all the variations I've been playing with... because as much as I love chocolate, sometimes I want something different.
- Almond Mug Cake - omit cocoa powder and chocolate chips, then add 1/2 tsp almond extract. For a more gooey cake (which is wonderful), add an additional 1 Tbsp of olive oil.
Making it into a Mix/ Bulk pre-prepared
Since someone here at home is always wanting this, I made a mix of it so anyone in the house can have a mini cake easier. I put mine in an old energy drink container and used chalk-board paint to label the front and write the directions on the back.
You can also make these ahead of time and freeze them in cupcake tins. They turn out best when all the ingredients have had a chance to mesh, and freezing them makes the most fluffy, moist cake out of all the methods. Once they're frozen, just pop them into baggies and store. To make them, change nothing. It strangely bakes in the mike for the same amount of time, and fluffs up just the same. You could add 15 seconds to the time if you want, but you really don't need to.
Food Pairing Suggestions
- everything. Just everything.
Drink Pairing Suggestions
- my personal AIP milk (1/2 cream, 1/2 water)