Chocolate Mug Cake

Recipe from Deanna F. Cook

Adapted by Margaux Laskey

Updated April 1, 2020

Chocolate Mug Cake
Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Total Time
5 minutes
Rating
4(4,967)
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
  • 1tablespoon unsalted butter
  • 1egg
  • A few drops vanilla extract
  • 3 to 4tablespoons granulated sugar, to taste
  • 3tablespoons unsweetened cocoa powder
  • A pinch of kosher salt
  • 1teaspoon mini chocolate chips (optional)
  • Confectioners’ sugar or vanilla ice cream (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

398 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 48 grams sugars; 9 grams protein; 187 milligrams sodium

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 1½ 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
4,967 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.

AC

I cut the 3rd tablespoon of sugar in half, used vanilla paste & submerged Jacques Torres milk & dark chocolate discs (4 ea.) in ours. 50 seconds in microwave. Added Costco super premium vanilla ice cream too (believe the hype). Zero people were sad.

Ash

Make the cake with more sugar and then just pour over heavy whipping cream - it’s perfect

C. Andrew Frank

It tastes delicious but the texture was a little weird. I might need to try different lengths of time in the microwave

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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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