Chocolate Cake in a Mug
This recipe provides a simple and rapid method for preparing a single-serving chocolate cake directly in a microwave-safe mug. It emphasizes quick preparation and cooking, perfect for a spontaneous dessert. The key is precise microwave timing to ensure a moist, rich cake without over-drying.
Equipment
- 1 Microwave-safe ceramic mug 12-ounce capacity
- 1 Microwave Oven
- 1 Fork For blending ingredients
- 1 Measuring Spoons and Cups For precise ingredient measurement
Ingredients
Main
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt optional
- 3 tablespoons milk
- 3 tablespoons vegetable oil
- Splash vanilla extract optional
- 3 tablespoons chocolate chips
Instructions
- Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
- Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
- Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.
Notes
Achieving the right consistency is crucial; ensure the dry ingredients are thoroughly blended before adding wet ones to prevent lumps. Overcooking is the biggest pitfall for mug cakes, as it leads to a dry, rubbery texture. Stick to the 90-second microwave time, possibly adjusting by 5-10 seconds based on your microwave's power. Allowing the cake to cool for a few minutes after cooking is essential for it to set properly and improve texture. For an elevated experience, serve with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream, and consider adding a tiny pinch of espresso powder to the dry ingredients to intensify the chocolate flavor.