Molten Chocolate Mug Cake Recipe – Takes 5 minutes from start to finish, and tastes like a cross between a molten lava cake and a chocolate soufflé! With a moist, cakey outside and a gooey, saucy inside, it’s hard to believe it’s made in the MICROWAVE!
Try it once, and I assure you addiction will follow.
You know those late night cravings when you’re dying for something sweet, that candy can’t satisfy, yet you’re too lazy to get up and bake something? So you shove down any junk in sight, hate yourself for it, then force yourself to sleep?
Not anymore!
Because this is the answer to the spontaneous feeling of: I WANT DESSERT AND I WANT IT RIGHT NOW!!!
This cake takes 5 minutes from thought to table and tastes like you went to a fancy restaurant and ordered a gourmet dessert. You don’t even need to turn on your oven. The microwave does all the magic in less than 2 minutes!! Plus you get to enjoy it in the comfort of your PJs. Nothing beats that!
If you’re still skeptical…so was I.
Until I tried this one and now I’m a believer of mug cakes.
Molten Chocolate Mug Cake Recipe
Servings: 2 servings
INGREDIENTS
- 1/4 cup (30 grams) all purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s)
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 tablespoons (43 grams) unsalted butter, melted
- 3 tablespoons (45ml) whole milk
- 1 smallish egg, (weighing around 43 grams out of the shell)
- 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring)
- 1 oz (28 grams) lightly broken up chocolate of your choice (I use semi sweet or milk chocolate, but anything from chocolate truffles to Nutella are great additions)
- 1 tablespoon (15ml) water
- Berries and Ice Cream (optional for serving)
INSTRUCTIONS
- In a 2-cup capacity microwave-safe mug or bowl* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
- Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
- Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
- Drizzle the tablespoon of water right on top of the batter.
- Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
- Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom. Top with berries or ice cream if desired, then share with a loved one or enjoy all by yourself…not gonna judge 🙂
Recipe Notes:
- A short mug with a wide mouth works best for this recipe. If not available, a small bowl could be used instead. To know if your mug/or bowl is the right size, pour 2 cups of water in it and this should fill it to the top.
- If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.
