This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
5 Minute Chocolate Mug Cake
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This mug cake is better than a microwave dessert has any right to be with a dry ingredient mix that you can throw together ahead of time and store, you'll never be more than a few minutes from a rich, chocolate cake.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
9 reviews
3 comments
ingredients
4 tablespoons all-purpose flour
4 tablespoons granulated sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons miniature or regular chocolate chips, optional
1 dash vanilla extract
directions
Combine the flour, sugar, and cocoa powder in a 12-14 ounce microwave-safe coffee mug. Stir the egg into the dry ingredients and mix until combined.
Stir the milk and oil into the mixture and mix until smooth. Stir in the chocolate chips and vanilla, mix until until all is combined and the cake batter is uniform in color.
Place the mug in the microwave and cook on high heat for 3 minutes. The cake will puff up while baking.
Let the mug cake cool for 30 seconds, then remove from the microwave and serve while warm (or let cool at room temperature).
If desired, you can frost the fully cooled mug cake as desired.
You can eat the 5 minute chocolate mug cake with a spoon directly from the mug or gently run a thin knife blade around the inside of the mug and turn the cake out onto a serving plate and serve with a scoop of ice cream.
cook's notes
This was tested in a 1000-watt microwave. If your microwave is higher wattage, you'll need to reduce the cooking time or power level.
recipe tips
Use a large mug to prevent the batter from overflowing during cooking.
Mix the ingredients thoroughly to avoid lumps.
Add the liquid ingredients gradually for a smoother batter.
Watch the cake closely while microwaving to prevent overcooking.
Let the cake cool slightly before eating to avoid burns.
Serve with a scoop of ice cream or a drizzle of chocolate sauce for added indulgence.
Adjust the cooking time based on your microwave's wattage for the best results.
Adding some extra flavorings to your 5 Minute Chocolate Mug Cake can make it even more delicious:
Spices
Cinnamon: Add a 1/4 teaspoon for a warm, spiced flavor.
Nutmeg: A pinch can add a holiday touch.
Chili Powder: For a Mexican chocolate-inspired cake, add a pinch.
Extracts
Almond Extract: Replace vanilla extract with almond for a nutty flavor.
Mint Extract: A few drops can make it taste like a chocolate-mint dessert.
Orange Extract: For a chocolate-orange combination.
Liquors
Baileys Irish Cream: Replace some of the milk with Baileys for an adult version.
Rum: A splash can add a boozy kick.
Kahlua: Coffee liqueur in place of some of the milk can enhance the chocolate flavor.
Fruits and Nuts
Raspberry Jam: Swirl in a teaspoon for a fruit-chocolate combo.
Chopped Walnuts or Almonds: For some crunch.
Shredded Sweetened Coconut: Mix in a tablespoon for a tropical twist.
Other Flavors
Peanut Butter: Add a dollop in the middle before microwaving for a gooey center.
Espresso Powder: A teaspoon can intensify the chocolate flavor.
Caramel Sauce: Drizzle on top after cooking or add a dollop in the middle before microwaving.
common recipe questions
Can I use a different type of flour?
Yes, you can use whole wheat flour for a healthier option, but it may change the texture.
Is it necessary to use an egg?
The egg helps to bind the ingredients and create a cake-like texture, but you can try a mashed banana or applesauce for an egg-free version.
Can I reduce the amount of sugar?
Yes, you can adjust the sugar to taste, but it will affect the overall sweetness.
How do I know when the cake is done?
The cake is done when it's risen and firm to the touch. Be careful not to overcook, as it can become rubbery.
How should I store leftovers?
Mug cakes are best enjoyed immediately, but you can cover and store in the refrigerator for up to 1 day.
Can I make this cake vegan?
You can use a plant-based milk, an egg substitute, and dairy-free chocolate chips for a vegan version.
Is there a gluten-free alternative for this recipe?
You can use a gluten-free all-purpose flour blend as a substitute.
Can I bake this cake in an oven?
Yes, you can bake it in an oven-safe mug at 350 degrees F for about 15-20 minutes.
Can I make this cake less chocolatey?
Reduce the cocoa powder and increase the flour by the same amount for a milder chocolate flavor.
nutrition data
997 calories, 62 grams fat, 109 grams carbohydrates, 15 grams protein per serving. This recipe is low in sodium.
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reviews & comments
June 28, 2019
5 star
July 7, 2013
SUPER easy!!! Turned out great! Don't over cook it though (first time I did and it was rubbery like other said).
I followed the recipe exactly as it said and I noticed that someone said you have to tweak the microwave time to fit your microwave. I know mine is pretty powerful so instead of putting it in for 3 minutes, I put it in for 2 minutes and 20 seconds. I took it out and it was completely rubbery, and the egg whites had been cooked! It looked like little flecks of rubbery whiteness. It smelled like a fried egg. NOT good. Not sure what I did wrong.
Sitting here on a cold night, wishing I had the energy to bake something warm for dessert... Hmmm 5 minutes you say? YYAAAYYYY!!!! Was going to make 2 but luckily decided to share with hubby :-) Not the moistest cake, but next time maybe lower watts or less time, but regardless, who could complain about a warm choc cake with icecream in 5mins!! Heaven!
April 25, 2012
really quick and really tasty!
July 24, 2011
This IS a great recipe, really decadent and yummy--BUT: I'm a Weight Watchers member, and I try to eat program-friendly wherever possible. So, I took it upon myself to modify the recipe to lower the points count without affecting flavor and texture. I subbed out the ap flour with cake flour, and removed all but 4 tsps of the oil, using yogurt instead. instead of 3 Tbsp of chocolate chips, I used only one, & chose mini chips. Finally, I ALWAYS share the cake with my husband. This drops the point count from 20-29 points per serving to 7-9, a much more doable count! By the way, I've also created a spice version!
I really wanted this cake to be good. I followed the recipe exactly as it said and it was gross. The cake was rubbery and just didn't taste good. I would rather just take an hour or two and bake a real cake. :(
Sounds like it got overcooked. That's the difficulty with microwave recipes is that there is a lot of variation in wattage so some recipes might need tweaking to the particular appliance.
May 22, 2011
It was very nice looking when I took it out of the microwave. It looked like dark chocolate not normal chocolate. It didn't go all the way to the top of the mug as the person said it would. Overall I would think it a very good recipe that takes a lot less longer than a normal recipe. Perhaps next time people could put something else instead of choc chips eg:walnuts,grated apple,grated zucchini for a different point of view
January 21, 2011
This cake is good, it tasted more like a dark chocolate cake to me, but that's good, WILL DO AGAIN!!! P.S. if your going to do this cake you should eat warm, when it gets cold it could be rubbery
November 26, 2010
yummmmmmmmmmmmmmmmmm worth trying ! even better pouring cold milk over the top when done. makes it more like a pudding:)
November 22, 2010
i substituted the chocolate chips with walnuts, n the cake was totally wicked! finished it up in no time :D
September 13, 2010
This cake is amazing! Definitely agree with the "most dangerous cake recipe in the world" I didn't mix up the chocolate chips well enough so they sank to the bottom but that was even better XD