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Single serve chocolate cake drizzled with chocolate sauce with vanilla ice cream and mint, like a chocolate mug cake turned out
Chef Emma

Chocolate Mug Cake

An eggless single-serve chocolate cake mixed in a mug with flour, cocoa, sugar, milk and oil, and cooked in the microwave in about 90 seconds.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 mug cake
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp all-purpose flour 30 g
  • 2 tbsp unsweetened cocoa powder 10 g
  • 2 1/2 tbsp granulated or brown sugar 30 g
  • 1/4 tsp baking powder plus a pinch of salt
  • 3 tbsp milk 45 ml
  • 1 1/2 tbsp neutral oil or melted butter
  • 1/4 tsp vanilla extract
  • 1 tbsp chocolate chips plus a few for the top

Equipment

  • Microwave-safe mug, at least 12 oz
  • Fork

Method
 

  1. Stir the flour, cocoa, sugar, baking powder and salt together in a 12 oz or larger microwave-safe mug.
  2. Add the milk, oil and vanilla and mix with a fork until smooth, scraping the bottom. Stir in the chocolate chips and add a few on top.
  3. Microwave on high 70 to 90 seconds (1,000 W), until risen and just set on top. Add 10-second bursts if needed.
  4. Let stand 1 to 2 minutes, top with ice cream or whipped cream, and eat warm.

Notes

700 W: about 2 minutes; 1,200 W: 60 to 75 seconds. Don't eat the raw batter. Calories are an estimate for the whole mug cake from USDA FoodData Central values.