Molten Chocolate Cake a Mug

Molten chocolate mug cake makes two moist chocolate cakes with warm molten centers. This recipe takes less than 10 minutes to make from scratch!


Molten chocolate cake is  hard to pass up! Moist chocolate cake with a warm, melty chocolate center. It's pretty much dessert perfection.

Molten Chocolate Cake a Mug


This molten chocolate mug cake is a short-cut way to get that same kind of cake.


The cake is moist with a warm molten chocolate center, and it isn't overly eggy and spongy like some microwave cakes.

I recommend serving it with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.


WHAT SIZE MUG IS BEST TO USE?

First, be sure that whatever mug you're using is microwave-safe.


I like to use a 16-ounce mug.


You can use a 12-ounce mug, but it can take longer to cook, and you'll need to watch the cake as it bakes to make sure that it doesn't spill over.


CAN I MICROWAVE IT AT 100% (FULL) POWER?

That depends. You can do it, but the molten chocolate center will largely be absorbed into the cake.


So, if you want the molten center, be sure to cook it at 50% power.


HOW LONG WILL THE MUG CAKE LAST?

The cake is best eaten while warm. You can cover and store the cake at room temperature for up to 2 days.


Molten Chocolate Mug Cake Recipe

Moist chocolate cake with a warm molten center made right in a mug!

PREP TIME: 5 minutes
COOK TIME: 5 minutes
TOTAL TIME: 10 minutes
SERVINGS: 2 mug cakes
COURSE: Dessert
KEYWORD: chocolate mug cake

INGREDIENTS

  • ¼ cup butter
  • 1 ounce bittersweet chocolate¹ (chopped)
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour²
  • ½ teaspoon baking powder
  • 1 ounce semisweet or bittersweet chocolate (in 4 pieces)

INSTRUCTIONS

  1. Microwave butter and chocolate in a large microwave-safe bowl at 50% power³ until melted, about 1 minute.
  2. Stir in sugar, eggs, cocoa, vanilla, and salt.
  3. Add flour and baking powder, and whisk in.
  4. Divide the batter between 2 12-16 ounce⁴ microwave-safe mugs.
  5. Place mugs on microwave turntable.
  6. Microwave at 50% power for 45 seconds.
  7. Stir batter and microwave for another 45 seconds at 50% power.
  8. Press 2 pieces of chocolate into the center of each cake. No need to press down. They should sink in on their own.
  9. Microwave at 50% power for 60-90 seconds.
  10. Cake should pull away from the edge of the mug when done. 
  11. Let sit 2 minutes before serving.

NOTES

  1. Can substitute semisweet chocolate chocolate.
  2. It's important to properly measure the flour. Either weigh the flour, or sift or stir it, lightly spoon into measuring cup, and then level. Too much flour will give you a dry or dense cake.
  3. Microwaving at full powder will take less time. However, the chocolate will get absorbed into the cake, and you won't get a molten center. 
  4. I like to use a 16-ounce mug because it allows more room for the cake to expand. A 12-ounce mug will work, but keep an eye on it to make sure it doesn't spill over as it cooks. 
  5. Microwave wattages vary, and cooking times will vary according to the wattage. 
  6. Nutrition values are estimates. 

NUTRITION INFORMATION

SERVING: 1mug cake 
  • CALORIES: 602kcal (30%) 
  • CARBOHYDRATES: 55g (18%)
  • PROTEIN: 10g (20%)
  • FAT: 38g (58%)
  • SATURATED FAT: 22g (110%)
  • CHOLESTEROL: 226mg (75%)
  • SODIUM: 561mg (23%)
  • POTASSIUM: 398mg (11%)
  • FIBER: 4g (16%)
  • SUGAR: 35g (39%)
  • VITAMIN A: 945IU (19%)
  • CALCIUM: 99mg (10%)
  • IRON: 4mg (22%)
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Molten Chocolate Cake a Mug

Ingredients

2 tablespoons unsalted butter 2 ounces (about 1 / 3 cup) of high quality semi-sweet, bitter, black or chocolate chips (more the quality of chocolate you use, the more it tastes like cake!) 1 - ½ tsp teaspoon cocoa powder 1 egg 1 tablespoon brown sugar 1 teaspoon pure vanilla extract

Directions

Place the butter in a cup. Microwave until butter is melted and heated through, about 30-45 seconds. Each microwave oven is different, so definitely keep an eye on it. When it starts to crackle and pop, you done! 
 2. chocolate chips Pour into molds and let sit for about a minute. After he had the chance to sit, touch until all the chocolate is melted butter. Add the cocoa powder and stir again until the smooth. 
 3. In another bowl, whisk egg with brown sugar and vanilla until thick and smooth. 
 4. Pour the egg / sugar / vanilla mixture into the melted chocolate and butter and mix until smooth. 
 5. Microwave for 1 minute, 30 seconds (time may be necessary to adjust for microwave). Cake rise to the surface of the cup and looks cooked, but moist on the surface. You do not want to overcook the cake, why do not "melt" the effect of chocolate sauce on the bottom. Let stand for 1 minute. The cake will be reduced somewhat and out side of the cup. 
 6. You can turn the cake onto a plate and decorate or just enjoy a cup directly (Warning Cup will be hot!). Enjoy 

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