
This recipe is in all kinds of places on the internet, and I made no notes about where I found it first. It’s SO easy. And fun. You combine ingredients in a coffee mug, put it in a microwave and three minutes later you have a mug full of moist chocolate cake. Bingo. Done. I put on a little dollop of leftover whipped cream I had, just to give it some color. Next time I’d probably use vanilla ice cream. The mug cake is quite rich, and I think it needs something to cut that sweet and rich part. Even some half and half would be fine too.
It ought to be the star recipe for a cookbook about “cooking for one,” don’t you think? Actually, if and when I make this again, I’ll reduce the quantity by about 1/3. I think it’s almost too much dessert for one person. Looking at the calorie and fat count is another motivation to make it smaller, too. Then you might not feel so guilty about having some ice cream on it. The other alternative is to pour this mixture (mixed up in a bowl) into TWO small mugs. It would be ample for 2 servings, I think.

Here’s what you do to make this: start with an 8-ounce mug (mine was about 10 ounces, I think, and too big, really). Add flour, sugar and cocoa. The original recipe called for 4 T. sugar per mug – I thought that was way too much, so I added 3. It was just fine. In fact, I think 2 1/2 T. would be sufficient. Then add an egg and mix it up. Then add milk, oil, chocolate chips (which sink to the bottom no matter what you do to them) and a little splash of vanilla. Stir it up well. Put it in the microwave and bake for 3 minutes. The recipe said a 1000 watt oven takes 3 minutes. If yours is more or less wattage, you’ll want to adjust the time. You’re done – remove from the microwave (carefully with hot pads!) and allow to sit for at least 5 minutes. The mug and handle are hotter than a firecracker at this point. Ice cream would completely melt at this point, which is maybe okay too. It’s lovely warm, though.
The cake sticks a lot in the mug – let it have a long soak before you try to clean it up afterwards. Maybe buttering the inside of the mug would be a good idea next time, but I’m not sure it would stay there when you do all the mixing IN the mug. Well, it might be worth a try. There’s a GF chocolate mug cake version on the internet too – in a YouTube video, in case you’re interested. I’ve sent it off to my GF cousin.
Chocolate Mug Cake
Serving Size: 1 (maybe two)
NOTES: Actually, I think there’s enough cake here to make two smaller servings. Use two smaller mugs and reduce the microwave time, since they’ll be done in less time, obviously. The batter just about doubles in volume when it’s baked if that gives you any better idea as to space needed. You might also try buttering the inside of the mug (it’s a mess to clean up) but I’m not certain how that will affect the rising cake. Worth a try.
4 tablespoons all-purpose flour
2 1/2 tablespoons sugar — [4 T was suggested in original recipe]
2 tablespoons cocoa
1 large egg
3 tablespoons milk
3 tablespoons vegetable oil
3 tablespoons chocolate chips
1/4 teaspoon vanilla Whipped cream, cream or ice cream on top
1. In a mug (8 ounce or more) mix the flour, sugar and cocoa.
2. Add egg and mix until combined.
3. Add milk, oil, chocolate chips and vanilla. Mix just until combined.
4. Microwave for 3 minutes (for a 1000 watt unit). Cake will rise over the top (depending on mug size), which is okay. Remove from microwave to cool (be careful, mug is hot).
5. Allow to cool at least 5 minutes. Serve with cream, whipped cream or vanilla ice cream.
Per Serving (yikes, see why I suggest this should serve two?): 926 Calories; 62g Fat (56.8% calories from fat); 15g Protein; 90g Carbohydrate; 7g Dietary Fiber; 218mg Cholesterol; 100mg Sodium.
A year ago: The Fat Duck Inn (a B&B in Walla Walla, Washington)
Two years ago: Raspberry Lemon Sorbet Floats
Three years ago: Seafood Paella (a labor of love, and delicious)






Molly
said on July 2nd, 2010:
What a perfect dessert for two! I will definitely be trying this one soon.
You’ll like it, I’m certain! . . . carolyn t