Chocolate Mug Cake

Drum roll, please!  For the first time ever – I made a mug cake!  Which is pretty exciting, since it’s chocolate, and gooey (like a molten lava cake, but on the outside of the cake) with spongy chocolate cake in the center.  Ice cream, not optional.  Because these babies are hot!  And they require no frosting, and microwave for about 3 minutes.  Top with any berries you have in the fridge.

So let’s talk about some essential information really quick – the mug in the photo is 16 ounces (specifically 4″ diam x 3 3/4″ h.) , and as you can see, there’s chocolate right up to the rim – because that’s how much this cake rose in the microwave before it settled back down.  So choose your mug carefully!

The recipe noted that if you choose to substitute regular cocoa powder (in place of the Dutch processed cocoa), that your cake will be lighter colored, and drier.

This recipe makes 2 servings, but I also tested it for 4 servings, so see below for the directions.**  Let’s get to it!

Chocolate Mug Cake Adapted from My First Cookbook (America’s Test Kitchen Kids) Makes 2

4 Tablespoons unsalted butter

3 Tablespoons semisweet chocolate chips

pinch of coarse kosher salt

1/3 cup sugar

2 Tablespoons Dutch processed cocoa

1 teaspoon vanilla

2 eggs

1/2 teaspoon baking powder

1/4 cup flour

You’ll need 2 (16 ounce) mugs.  Set aside.

In a medium microwave-safe bowl, add the butter, chocolate chips, and salt.  Microwave on high for about 45 seconds to 1 minute.

Whisk until completely melted, then add in the sugar, cocoa, and vanilla.  Whisk until combined.  Whisk in the eggs until completely combined.  Then whisk in the baking powder and flour until incorporated.

Pour batter equally between the mugs.  Place on opposite sides of the microwave (on the outer rim of the microwave plate) – then set the microwave to 50% power* and heat in the microwave for 1 minute, then remove mugs and stir each batter with a regular spoon (making sure to get to the bottom of each mug); return to the microwave opposite each other, and microwave on 50% power for 2 minutes.

The cake should rise above the mug during the last minute of cooking, and then go back down.  If the cake is not as set as you’d like, feel free to microwave it on 50% power for another 30 seconds.

Let the cake stand for about 5 minutes before serving.  Top with ice cream and berries!

*For my microwave, I press “Time Cook”, then enter 1:00; then hit the “Power Level” button, then the number “5” button (for 50 percent power); then “Start”.  For the second part, you’ll repeat, but change the time for “Time Cook” to 2:00.  All the other steps are the same.  My microwave defaults back to 100% power after each use.

**To make 4 servings, double the ingredients, and make according to the instructions.  Then divide the batter evenly between 4 mugs (I pour enough batter to take up about 1/3 of the 16 ounce cup).  Place mugs on the outer rim of the microwave plate with space between the mugs.  Then microwave on 50% power for 2 minutes; stirring and returning the mugs to the microwave.  Then microwave the cakes on 50% power for 3 minutes and 30 seconds.  Let cool about 5 minutes before serving.