A quick and easy microwavable chocolate cake, for whenever that chocolate craving hits.
I can’t decide if this is the worst or greatest idea I have stumbled upon— a chocolate cake, baked in a mug, in a microwave, in under two minutes.
You can go from hankering to satisfaction in a matter of mere minutes. It’s dangerously wonderful.
This recipe was originally posted in March of 2012. I wanted to update the photos, as well as address some of the issues a few of you had with the recipe. I’ve changed a few ingredient ratios, and made it into two mug cakes instead of one. The result is a chocolate cake that is lighter, tender and more moist, and still with a layer of gooey melted chocolate at the bottom that makes a wonderful stand in for frosting.
And now there’s cake enough to share!
- 2 tablespoons vegetable oil
- ¼ cup (60 ml) whole milk
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup (40 grams) self-rising flour
- ¼ cup (50 grams) sugar
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ¼ cup (43 grams) semi-sweet chocolate chips
- In a small bowl, whisk together the vegetable oil, milk, egg and vanilla. Add the flour, sugar, and cocoa and whisk to combine.
- Divide the chocolate chips between two medium microwave-safe mugs. Pour batter into the mugs over the chocolate chips.
- Microwave on "high" for 90 seconds. Check to see if the cakes are puffed and bounce back after being lightly touched. If not, microwave for an additional 30 seconds. Serve immediately.
Recipe inspired by The Lucky Peach Magazine.
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