Chocolate Mug Cake

Recipe from Deanna F. Cook

Adapted by Margaux Laskey

Updated April 1, 2020

  • Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
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Total Time
5 minutes
Rating
4(5,253)
Comments
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If you Google “mug cake,” you’ll get more than 100 million results for the one-serving cake that’s baked in a mug in the microwave. Yet finding the right recipe — not too dense, not too sweet — is harder than one might hope. This version, adapted from “Baking Class: 50 Fun Recipes Kids Will Love to Bake!” by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it. —Margaux Laskey

Featured in: The Best Cookbooks for Kids

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Ingredients

Yield:1 serving

  • 1 tablespoon unsalted butter

  • 1 egg

  • A few drops vanilla extract

  • 3 to 4 tablespoons granulated sugar, to taste

  • 3 tablespoons unsweetened cocoa powder

  • A pinch of kosher salt

  • 1 teaspoon mini chocolate chips (optional)

  • Confectioners’ sugar or vanilla ice cream (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

58 grams carbs; 191 milligrams cholesterol; 399 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 6 grams fiber; 187 milligrams sodium; 9 grams protein; 48 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.

  2. Step 2

    Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.

  3. Step 3

    Cook in the microwave on high for 1 to 1 ½ minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

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Ratings

4 out of 5
5,253 user ratings
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Comments

Deidre Gifford

after making this 15 times; my husband and I feel we may have to test it one more time to make sure we have the steps down. Still working on the right proportion of ice cream to accompany it though so may need more than 1 more try.

Naomi

No flour?

Anna Hawkins

Poured Bailey's over mine.

Without meat

Has anybody substituted jackfruit for sugar? Thank you.

ALKA

I used dutched cocoa and 2.5T sugar and it’s bordering on bitter. Not sure if it was the type of cocoa or what but I’m not dying to finish it!

Kathleen O'Grady

I poured a little bit of whipping cream over the top. OMG delicious. I wouldn't skip on the chocolate chipits though. Can't believe how fast and easy this was

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Credits

Adapted from “Baking Class: 50 Fun Recipes Kids Will Love to Bake!” by Deanna F. Cook (Storey, 2017)

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