Description
This quick and delicious chocolate mug cake is the perfect single-serving dessert for any chocolate lover. Ready in just minutes, this recipe combines rich cocoa, smooth milk, and a touch of chocolate spread for a moist, indulgent treat made effortlessly in the microwave.
Ingredients
Scale
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 2 tablespoons granulated sugar (adjust to taste)
- 1/8 teaspoon kosher salt
Wet Ingredients
- 1/4 cup + 1 tablespoon milk
- 2 tablespoons vegetable oil
Add-ins
- 1 tablespoon hazelnut chocolate spread or mini chocolate chips
Instructions
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, granulated sugar, and kosher salt. Stir thoroughly until all ingredients are evenly mixed to ensure consistent texture in your cake.
- Add Wet Ingredients: Pour in the milk and vegetable oil to the dry mixture and whisk until the batter is smooth and free of lumps. This creates a silky batter that will bake evenly in the mug.
- Transfer to Mug: Pour the batter into a microwave-safe mug (14-ounce size recommended) for optimal cooking and ballooning room as the cake rises.
- Add Chocolate Center: Drop the hazelnut chocolate spread or mini chocolate chips into the center of the batter without pressing them down, so they stay in the middle, melting into a delicious gooey core.
- Microwave Cooking: Microwave on high power for 70 seconds. Keep a close eye to avoid overcooking, as microwave power varies. The cake should be set but still moist in the center.
- Cool and Serve: Let the mug cake cool slightly before eating. Enjoy it straight from the mug for a warm, comforting, single-serve dessert experience.
Notes
- Use a 14-ounce microwave-safe mug to prevent overflow during cooking.
- Adjust sugar amount to suit your preferred sweetness.
- Microwave times may vary; start checking at 60 seconds if your microwave is high wattage.
- For a dairy-free option, substitute milk with almond or oat milk and use a plant-based chocolate spread.
- Allow the cake to rest for a minute after microwaving to finish setting.
