There is a simple trick that makes this Chocolate Mug Cake a “lava cake.” The result is a moist, chocolatey and indulgent treat – just what you need to quickly satisfy your chocolate craving.
If you’ve tried mug cakes before, you might have found them to be hard or weirdly rubbery. This was probably due to the egg in the recipe because one egg is way too much for such a little cake. Great news though: mug cakes don’t require the binding and stabilizing effect eggs provide. Mug cakes made without egg are soft and fluffy and are meant to be devoured immediately!
- Scant 1 ½ tablespoons (20 g) butter
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- 1 small pinch salt
- A few drops of vanilla extract
- 2 tablespoons milk
- 1 square (1 oz. or 10 g) chocolate, for example Lindt 70%
- Place butter in a 10 oz. (250-300 ml) microwave-safe mug and microwave at 600 watts for about 40 seconds to melt it. Add flour, cocoa powder, sugar, baking powder, salt, vanilla and milk and stir with a fork until batter forms. Add chocolate and sink it with the fork in the batter.
- “Bake” at 900 watts for 50* seconds. Enjoy warm, with a scoop of vanilla ice cream.
*Every microwave is slightly different; the baking times may need to be adjusted plus/minus 5 seconds.
Recipe adapted from Something Swanky.