Kat shares her version of cake in a mug

Kat Provost, Webmaster

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






Jumping off Sean’s mug obsession (don’t even let him argue it), I’m going to be sharing my favorite mug cake recipe and my many tweaks I make to it. If you’ve ever had a mug cake before, it may not have been your favorite thing in the world. This is probably because you used egg. Think about it, most full sized cakes take about 2 eggs so what is putting one full egg in a much smaller portion going to do? Not good things. The secret to a great mug cake is avoiding egg altogether. Therefore, I present to you, the Moistest Chocolate Mug Cake. (No I did not name this.)

 

Prep time: 10 minutes

Kat tip: The original recipe says 1 minute but I find this more accurate.

Cook time: 1 minute

 

Ingredients:

  • 1/4 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoon granulated sugar (you can add 1/2 tbsp. more if you like it a bit sweeter)
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tbsp. Milk (annoying, but necessary)
  • 2 tablespoon vegetable oil
  • 1 tablespoon hazelnut chocolate spread (Nutella)

Kat tip: It’s okay to not use Nutella. When I don’t have any, after it cooks, I add chocolate pudding or a small scoop of ice cream. It’s that kind of semi-liquid ingredient that gives the cake a great texture.

 

 

Instructions:

  1. In a medium bowl, whisk together dry ingredients.

Kat tip: I do everything right in the mug, just make sure you really get into the corners.

  1. Stir in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  2. Pour batter into a LARGE microwave-safe mug. You want enough space for the cake to rise without pouring over.
  3. Add hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own. (Ignore if using pudding or ice cream.)
  4. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows.)
  5. Microwave mug cake for 70 seconds on high     

Kat tip: Cooking time may vary- monitor your cake!

       6. Carefully remove from microwave, contents are hot!

       7. If skipping Nutella, now add your chocolate pudding or ice cream.

       8. Enjoy!

Find the original recipe at Table for Two.

 

Print Friendly, PDF & Email