Minute Chocolate Mug Cake

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    2 m
  • Ready In

    17 m
Chef John
Recipe by  Chef John

“What's not to love about warm chocolate cake spiked with chocolate, coconut, and chocolate chips and topped with melting vanilla bean ice cream? This literally takes less than a minute to cook up and a couple minutes to prepare.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
  2. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.
  3. Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
  4. Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
  5. Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

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Reviews (16)

Rate This Recipe
Giatros89
6

Giatros89

I just made this. It was my first "microwave" cake recipe. It turned out really well. I didn't have coconut so I omitted that altogether. I used the rest of the recipe as is. I topped mine with vanilla frozen yogurt instead of icecream. I found that it needed a bit more sweetness in the cake itself but instead of adding sugar I'll be adding adding more chocolate chips and a maybe a tad bit less flour next time. Remember to mix the batter right before it goes in or the chocolate chips settle. Letting it cool is very important as it helps the heat distribute and finish up that cooking. Tips: Since you are making one at a time let it cool all the way and taste it. I added a bit of sugar to the batter before putting in my second one. You can adjust as you go based on your taste. Cup shape MATTERS. Using a wide cup will lead to too much exposed surface area and a crusty overcooked surface. Use something that is more cylindrical. Also some cups change width a lot from base to top. They don't allow for even cooking. Finally remember: it may not look as good as Chef John's but it'll still taste awesome. Let's hope Chef John comes out with a Brownie recipe too!

Cheepy
4

Cheepy

I'll give it this, it was a pretty good mug cake for the most part. The choc chips are totally unnecessary and made one of the cakes an oozy, nasty, undercooked, mess. I can totally live without this one.

yumz
4

yumz

This is the first time ever I have reviewed a recipe but this one is worthy of it! I am pregnant was craving a piece of chocolate cake without waiting 45 min for it. I don't know how all the ingredients come together so well in just 45 seconds but the taste and texture is so much like a "real" cake its mind boggling! A must try!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 472 cal
  • 24%
  • Fat
  • 29.5 g
  • 45%
  • Carbs
  • 48.7 g
  • 16%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 138 mg
  • 46%
  • Sodium
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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