Mug cakes are a class of cake that is cooked in a ceramic or glass mug in a microwave oven. Due to the efficient nature of these ovens, this Chocolate Mug Cake can be prepared in about one minute!
The result is a warm chocolate cake that’s light and fluffy in the center with a rich, fudgy sauce enrobing the cake. I’ve been a recipe developer for over 12 years now, and I’ve probably created over 2500 recipes in that time, but this Chocolate Mug Cake has the best taste to effort ratio of anything I’ve ever made.
WHY THIS RECIPE WORKS
- Since there is no wheat flour in this recipe, it is gluten-free, which makes the cake very tender.
- There’s no fancy mixing technique necessary for this cake, but the trick lies in how it’s cooked.
- By slightly undercooking the batter, it leaves a molten layer of chocolate sauce on the outside of the cake, which serves as a sauce for the cake.
HOW DO YOU MAKE CHOCOLATE MUG CAKE?
The first thing you need to do is oil the mugs you’re going to use. I recommend using mugs with tapered sides as it makes it easier to unmold, but as long as you oil it well, a mug with parallel sides will work as well.
Then you want to add the sugar and sift the cocoa powder into a bowl. It’s important to sift the cocoa powder; otherwise, you may end up with lumps of bitter cocoa powder in your cake.
Add the egg, heavy cream, and vanilla extract to the bowl and whisk everything together until smooth. Since there is no gluten in this recipe, you don’t need to worry about overmixing the batter at this stage, so make sure you whisk it until everything is well combined.
Add the baking powder and whisk it in. At this point, you don’t want to overmix it, or you risk losing the air bubbles the baking powder releases, so give it a quick mix until there are no lumps, and move on to the next step.
Divide the cake batter between the two oiled mugs.
Microwave the cakes one at a time in the center of the microwave. You want to cook it until the batter reaches about halfway up the sides of your mug. The batter should be set in the middle, but the top should still be glossy. In a 1000 watt microwave oven, it will take about 19-20 seconds. At 800 watts, it will take about 22-23 seconds.
Unmold the Chocolate Mug Cake onto a plate and serve it while it’s still hot.
VARIATIONS OF CHOCOLATE MUG CAKE
- Chocolate Peanut Butter – Drop a dollop of peanut butter into each mug before you microwave it for a chocolate peanut butter cake.
- Chocolate Raspberry – Add some fresh or frozen raspberries (or any berry) to the batter before cooking it to give it a little zing.
- Chocolate Mocha – Add some instant coffee granules to the batter before mixing it, and then top the finished cake with a dollop of whipped cream to make it taste like a mocha.
- Double Chocolate – Add some chocolate chips to the batter for a double dose of chocolate in your mug cake.