Chocolate Mug Cake

Before you start

A mug cake is a small batter mixed and cooked in the same mug in the microwave. Microwaves heat the water in the batter quickly, so the cake rises and sets in about a minute. Without eggs, this version stays moist and avoids the spongy, rubbery texture that a whole egg gives to such a small batch.

The most important decision is the cooking time. Microwave power varies widely, so treat the time below as a starting point for a 1,000-watt oven and check early. A mug cake should look just set on top and slightly damp in spots; it firms as it stands for a minute. Overcooking even 15 seconds makes it dry and tough.

Ingredients

• 30 g (¼ cup) all-purpose flour
• 25 g (2 tbsp) granulated sugar
• 10 g (2 tbsp) unsweetened cocoa powder
• ¼ tsp baking powder
• pinch fine salt
• 45 ml (3 tbsp) milk
• 2 tbsp (30 ml) neutral oil or melted butter
• ¼ tsp vanilla extract
• 1 tbsp chocolate chips — optional

Method

1. Add the flour, sugar, cocoa, baking powder and salt to the mug. Mix them with a fork, breaking up any cocoa lumps, until evenly colored.
2. Pour in the milk, oil and vanilla. Stir well, scraping the bottom and edges of the mug, until the batter is smooth and glossy, about 30 seconds.
3. Drop the chocolate chips on top and press a few just under the surface. The batter should fill the mug no more than halfway.
4. Microwave on high for 60 to 75 seconds in a 1,000-watt microwave, or 80 to 95 seconds in a 700-watt one. The cake is done when it has risen and the top looks set but still slightly moist in the center.
5. Let the mug stand for 1 minute; the cake keeps cooking and settles slightly. The handle may be hot. Eat it warm, straight from the mug.

Tips for success

• A wide mug cooks more evenly than a tall, narrow one, which can leave a raw center under a dry top.
• If you are unsure of your microwave power, cook for 50 seconds, check, and add 10-second bursts.
• Top it with a scoop of ice cream or a spoon of peanut butter while it is still hot.

Substitutions

Milk

Any plant milk works the same way. Water works too, but the cake tastes flatter and less rich.

Oil

Melted butter gives more flavor but a slightly firmer texture once cool. Use the same amount.

All-purpose flour

A one-to-one gluten-free flour blend works; the cake may be a little more crumbly.

Variations

Nutella center

Spoon half the batter into the mug, add 1 heaping tsp chocolate hazelnut spread, then cover with the rest before cooking.

Mocha mug cake

Replace 1 tbsp of the milk with strong cooled coffee and add a pinch of instant espresso to the dry mix.

Troubleshooting

Cake is rubbery and dry

It cooked too long. Shorten the time by 10 to 15 seconds and remember it continues to cook as it stands.

Batter overflowed the mug

The mug was too small or too much baking powder went in. Use a mug that the batter fills only halfway, and measure the leavening with a level spoon.

Center is raw

The cake needed more time or the mug was very narrow. Add 10 seconds and try a wider mug.

Storage

Mug cake is best eaten right away; it dries out within an hour. If needed, cover and keep at room temperature for a few hours and reheat for 10 seconds.

Safety notes

There is no egg here, but raw flour can still carry harmful bacteria, so cook the batter rather than eating it raw. Contains wheat and milk.