Description
This quick and easy Chocolate Mug Cake recipe is perfect for a single serving dessert in just 5 minutes. Made with pantry staples like flour, sugar, cocoa powder, and chocolate chips, it’s cooked right in the microwave for a moist, rich chocolate treat that’s ready in no time.
Ingredients
Scale
Dry Ingredients
- 3 Tbsp all-purpose flour (23 g)
- 2 Tbsp granulated sugar (25 g)
- 1 Tbsp unsweetened cocoa powder (7.5 g)
- ¼ teaspoon baking powder (1 g)
- dash salt (0.5 g)
Wet Ingredients
- 3 tablespoons milk (any kind) (45 ml)
- 1 tablespoon canola oil or melted butter (15 ml)
- 1/8 teaspoon vanilla extract (0.6 ml)
Add-ins
- 1 tsp chocolate chips or favorite baking chips (5 g)
Instructions
- Prepare the Mug: Lightly spray the bottom of a microwave-safe mug or coffee cup with cooking spray to prevent sticking. Combine the flour, sugar, cocoa powder, baking powder, and salt inside the mug and stir together until well mixed.
- Add Wet Ingredients: Pour in the milk, canola oil, and vanilla extract. Stir the mixture until smooth, making sure to scrape the bottom of the mug to incorporate all ingredients evenly. Stir in the chocolate chips or sprinkle them on top.
- Microwave Cooking: Microwave the mug cake on high for 70 to 90 seconds until the cake is just set but still slightly shiny on top. Avoid overcooking to keep it moist and tender. Allow the cake to rest inside the microwave for one minute before eating to finish setting and to avoid hot spots.
Notes
- Cooking time may vary depending on your microwave’s wattage; start with 70 seconds and add additional time in 10-second increments if needed.
- Do not overcook or the cake may become dry and tough.
- Feel free to substitute canola oil with melted butter for a richer flavor.
- Milk can be any kind including dairy or plant-based alternatives.
- Add a scoop of ice cream or whipped cream on top for an extra indulgent treat.
