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(5,056)
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 monosaturated 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
5,056 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.

Roseybean

I have made this recipe a few times, and the only major change I would make is more chocolate chips. This might just be my chocolate loving self but I think it tastes much better with a few more chocolate chips, it adds a more rich flavor.

Jacqueline S.

Excellent. 3 tablespoons sugar was perfect. Full sized chips melted into the top after it sat a few minutes. Vanilla ice cream on top!

Bibi

What a thoroughly strange beast, but it got my attention. And the little bit of egg shell just added to the texture.

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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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