Chocolate Cake in a Mug
Making chocolate cake in a mug is very easy. This mug cake recipe allows you to make a single serving of chocolate cake without eggs in minutes.
Servings: 1
Calories: 439kcal
Ingredients
- 26 grams bleached all-purpose flour
- 10 grams Cacao Barry extra brute cocoa powder
- 30 grams light brown sugar
- 1.25 mL baking powder
- 1 pinch Diamond Crystal fine kosher salt
- 46 grams whole milk (3.25 % fat)
- 14 grams canola oil
- 2 drops pure vanilla extract
- 10 dark chocolate chips
Optional toppings
- 1 scoop Vanilla bean ice cream
- 15 mL chocolate syrup
Instructions
- In a microwavable mug (make sure that it has a 1-cup capacity, ~250 mL), stir together with a fork the flour, cocoa, brown sugar, baking powder and salt.
- Measure the milk, oil and vanilla into the mug, and stir again until there are virtually no more lumps (be sure to scrape the bottom edges to make sure there are no flour pockets).
- Top with chocolate chips.
- Place the mug in the microwave, and cook on high for 90 seconds. The cake will puff up as it cooks. You can use a cake tester to double check if your mug cake is baked in the middle.
- Carefully take the mug out of the microwave (it’s hot!) and let the cake sit for 5 minutes before diving in with spoon.
Notes
For the cocoa powder, I used Cacao Barry.
Nutrition
Calories: 439kcal | Carbohydrates: 63g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 81mg | Potassium: 445mg | Fiber: 4g | Sugar: 35g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg
