Baking and desserts
5-Minute Chocolate Mug Cake
Sometimes you want something sweet right now, just one portion and hardly any washing up. A mug cake takes five minutes. This one has no egg, and that is deliberate: a whole egg in such a small cake makes it rubbery and eggy. Without it the cake comes out soft and moist, like a real chocolate sponge, and a few pieces of chocolate melt inside for a gooey middle. The one thing to watch is time. An extra 20 seconds in the microwave is the difference between tender and dry.
Method
Tap a step to mark it done.
Use a 300-350 ml microwave-safe mug. The cake nearly doubles in height.
Add the flour, sugar, cocoa, baking powder and a pinch of salt and mix with a fork, breaking up any cocoa lumps.
Pour in the milk and oil and stir until smooth, scraping the bottom and edges.
Push the chocolate pieces into the batter.
Microwave on 800 W for 60-70 seconds, or 50-55 seconds on 1000 W.
It is ready when the top looks dry and springy; a small damp spot in the centre is fine and will set as it rests.
Leave for 1-2 minutes, as the mug is very hot, then eat straight from it.
Tips for success
- Rubbery cake means overcooking. Start with the shortest time and add 10 seconds at a time.
- Too big a mug gives a flat, dry cake; too small and it overflows.
- Mix the cocoa in well, lumps taste bitter.
- It sinks a little as it cools. That is normal, do not put it back in.
Serving and storage
Eat warm from the mug with a scoop of ice cream, whipped cream, a spoon of sour cream or a few berries.
Made to be eaten straight away. Once cool it is denser; reheat for 10 seconds.
Variations
- Vanilla: leave out the cocoa, add 10 g more flour and vanilla sugar.
- Peanut butter: drop a teaspoon of peanut butter into the centre.
- Mocha: replace half the milk with strong cooled coffee.
Calories and macros
Per serving (about 137 g):
Per 100 g: 323 kcal, P 5.2, F 15.3, C 42.1. An estimate based on average ingredient values. Your daily calories ›
