Description
This Dark Chocolate Mug Cake takes less than 5 minutes to prepare and less than 2 minutes to cook in the microwave. It’s the perfect dark chocolate, fudgy and moist dessert to satisfy your chocolate craving!
Ingredients
Scale
MUG CAKE
- 2 tablespoons Self Rising flour* (see notes below)
- 2 tablespoons cocoa
- 3 tablespoons sugar
- Pinch of salt
- 5 tablespoons real butter, melted
- 1/4 teaspoon pure Vanilla
- 3 tablespoons milk
- 1 large egg
- 3 tablespoons mini or regular semi sweet chocolate chips
HOMEMADE WHIPPED CREAM (OPTIONAL)
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
MUG CAKE
- In a small bowl or measuring cup, whisk together the butter, vanilla, milk, and egg.
- In a small bowl, whisk together the flour, cocoa, sugar, and salt.
- Add the wet ingredients and the chocolate chips to the dry ingredients.
- Transfer the batter to a standard size or large coffee mug. Place the mug in a microwave and microwave for 1 1/2 to 2 minutes, stopping the microwave after 1 1/2 minutes to check the cake. The cake will puff up over the top of the coffee mug but will sink back down, so don’t be alarmed. When the cake is done, it should be very moist, fudgy and slightly wet in appearance.
- Serve the mug cake warm with fresh whipped cream or your favorite frosting.
- Mug cakes are best if consumed shortly after making them.
HOMEMADE WHIPPED CREAM (OPTIONAL)
- Pour the whipping cream in a mixing bowl and add the powdered sugar. Using a mixer, mix on high speed for one minute until soft peaks form.
- Serve immediately or refrigerate.
Notes
- Microwaves vary. This mug cake was done after just 1 1/2 minutes in my 1,000 watt microwave.
- Don’t be alarmed when the cake batter rises up above the top of the mug while cooking. It will sink back down.
- *If you don’t have self-rising flour don’t worry, make your own. Combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.