Chocolate Mug Cake
Updated April 2, 2020
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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)
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
- 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.
- 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.
- 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.
Private Notes
Comments
No flour?
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.
Poured Bailey's over mine.
I replaced the butter with corn oil and the eggs with the equivalent weight in egg whites. I had dutched cocoa powder so that’s what I used. I used 3 tbsp of turbinado sugar and found it plenty sweet. I also added a pinch of instant coffee. This was delicious! There was plenty of rise and a satisfying heft while eating. I’d say the taste is rich, like a flourless chocolate cake, but there’s a little more crumb in the texture. Very nice for 1 mug and 1 whisk’s worth of dishes.
Add espresso and cinnamon to taste. Next time, try cardamom.
This is fantastic and it hit the spot. 5 minutes and a decent sized piece of chocolate cake to the rescue after a long and stressful day. Is it the same as an actual piece of cake from a bakery? No of course not. But it does the job.
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