By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL
This Anytime Chocolate Mug Cake is moist and chocolatey. Made in the microwave and ready in minutes, this easy treat is perfect for all chocolate lovers …anytime you have a craving!
Sometimes you crave a piece of chocolate cake. Am I right? This easy mug cake recipe is perfect for when you want just a little cake, and don’t want to bake a whole cake! It’s easy to whip up, is ready in less than five minutes, and has a warm and moist texture. I’ve tried a few microwave cakes before, and most turned out dry or lack in flavour, but once you’ve tried this one … you won’t be disappointed …. I promise!
What I love about this recipe is that I have all the ingredients in my pantry most of the time. It’s specifically created to be made in a mug (or in a ramekin), in the microwave, without eggs. Eggs are traditionally used in cakes to act as a binding agent to hold its texture/shape, but in the case of a mug cake you don’t have to worry that. Some people mix all the ingredients in the mug which makes for one less dish to wash, however I prefer to mix all my ingredients in a mixing bowl and pour the mixture into my mug or ramekin.
Please note that ALL microwaves are different and will yield different results — it can overcook the mug cake if you aren’t careful. I’m using the Sharp 24″ IoT Microwave Drawer (SMD2489ESC) which is 950 watts, cooking at 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.
Do I Need a Special Mug?
This is a good question .. and the answer is YES and NO. You want a mug that’s big enough to hold the cake once it’s cooked (and to prevent from spilling over the top), so you want to have at least a 12 ounce mug. If you want to split the recipe in half (sometimes I’m feeling a bit generous and I share with the hubby), it’s ok to use a ramekin or a small coffee mug. One more tidbit, try not to use a mug that is tall and skinny as you will end up with an unevenly cooked finished product. The most important factor in all of this, is to ensure your mug is microwave safe.
So anytime you have a craving for chocolate cake … go start mixing, and you’ll satisfy our craving in less than 5 minutes!
- 1/4 cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 1/4 cup + 1 tbsp. milk (or a non-dairy milk of your choice)
- 1/4 teaspoon pure vanilla extract (optional, but encouraged)
- 2 tablespoons vegetable oil (however, I like to use coconut oil)
- 1 tablespoon hazelnut chocolate spread (Nutella) or mini chocolate chips
- In a medium bowl, whisk the dry ingredients together
- Whisk in the milk and oil until all ingredients are combined, and all clumps are gone.
- Pour batter into a microwave-safe mug or ramekin
- Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Push slightly into the batter
- Place mug (or ramekin) into the microwave (hint: place a paper towel under the mug, this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 70 seconds on high.
- If you’re splitting the recipe in half and putting batter in two separate ramekins, it’s important to know that you can only put one ramekin into the microwave at a time. Cook for 60 seconds on high.
- Carefully remove from the microwave and serve immediately.
- Top with whipped cream, a small scoop of ice cream, or sprinkle some icing sugar over top, if desired. Enjoy!