Decadent chocolate cake in 60 seconds? Say no more.
There’s no shame in a full-sized, layered chocolate cake. But this recipe is for the moments you’re craving something sweet and don’t want to commit to an all-out baking session. Don’t let the “mug” part fool you—this can easily be jazzed up with toppings like whipped cream and strawberries.
Double Chocolate Mug Cake
1/2 cup AP flour
1 tsp baking powder
2 tbsp cocoa powder
1/8 tsp sea salt
7 tbsp sugar
6 tbsp whole milk
2 tsp vanilla
2 tbsp vegetable oil
2 tbsp semi-sweet chocolate chips
Whipped cream, optional
Sliced strawberries, optional
Chocolate shavings, optional
In a small bowl, combine the flour, baking powder, cocoa, sea salt and sugar. Whisk until well combined. Stir in milk, vanilla and oil. Fold in the chocolate chips.
Divide the batter between two microwave-safe mugs. Select a mug that is able to hold one full cup of volume to avoid any overflow.
- Microwave for 60 seconds at full power. The cake will be very hot; use caution when removing it from the microwave. Let cool until the mug is easily handled. Top with whipped cream, chocolate shavings and sliced strawberries.