Microwave Chocolate Cake in a Mug

I’m blogging this recipe so I don’t lose it. Again.

I found this recipe this past summer when I was stuck in a camper for four months. I made it a few times — a few too many times, if you ask me. Today, when clearing some nonperishable foodstuffs out of the camper, I found the cake flour and remembered it. I immediately wanted to make a cake for my husband to try.

I thought I’d blogged the recipe, but when I went to find it today, it wasn’t in my blog. I probably tweeted it and set a Delicious bookmark for it instead. But I have so many damn bookmarks, a Google search was a quicker way to find it again. I also found a bunch of similar recipes. Now I’m storing the one I used this summer in my blog so I’m sure to find it the next time I want it.

The original recipe was on dizzy-dee.com, which was so overwhelmed with traffic that the recipe (or apparently the whole site) had to be moved. You can now find it, with its photos, at http://blog.vault9.net/food/chocolate-cake-in-5-minutes/. My version is a tiny bit different and I skipped the photos.

Ingredients:

  • 4 Tablespoons cake flour (Do not use any other kind of flour if you expect good results.)
  • 4 Tablespoons granulated sugar (I tried making this with less sugar and it simply wasn’t sweet enough.)
  • 2 Tablespoons unsweetened cocoa
  • 1 Egg
  • 3 Tablespoons milk
  • 3 Tablespoons oil

Instructions:

  1. Mix the flour, sugar, and cocoa in the largest microwave-safe coffee mug you have. I recommend at least 16 ounces; any smaller and you’re likely to make a mess in your microwave. In a pinch, you could certainly use a 2-cup glass measuring cup.
  2. Add the remaining ingredients and mix well. Make sure the egg is thoroughly mixed in if you don’t want bits of egg white in your cake.
  3. Microwave on high for 2-1/2 to 3 minutes, depending on the power of your microwave. This is something you’ll have to test for yourself. My home microwave, which is ancient, is only 700 watts, so 3 minutes was perfect. My camper’s microwave is 1200 watts (for reasons I’ll never understand) and 3 minutes was too long.
  4. Watch the cake rise out of the top of the cup as it cooks. If the cup is too small, this is when it will overflow and make a mess in your microwave, so you might want to put a paper towel under the cup before you start if the cup isn’t very big.
  5. When the cake is done, invert the cup onto a plate. If you got the timing right, the cake will be thoroughly cooked, but still moist throughout. If you cooked it too long, the edges will be hard and somewhat dry. Either way, it will be slightly rubbery. But the flavor should be good.

There are other variations of this recipe out on the Web, but this one seems to be the easiest and most consistent, given that all of the ingredients are “raw.” For example, one recipe calls for hot cocoa mix and water instead of the cocoa, sugar, and milk, but every mix is different, so who knows how it might come out?

You’ll find the mug a bit difficult to clean without soaking. I suspect that if you coated it with spray oil and mixed the batter in a different cup before pouring it in to bake, there wouldn’t be a clean up issue. But since I’d rather wash one cup than two when camping, I’ve never tried this.

6 thoughts on “Microwave Chocolate Cake in a Mug

  1. Because I can’t cook I have a similar recipe:

    Cake in a Coffee Mug

    This is a wonderful recipe for single people, college kids, after school snacks, “welcome to the neighbourhood gift”, etc. etc.

    1 cake mix, any flavour

    1 – 4 serving size pkg. instant pudding, any flavour

    In a bowl blend ingredients well until completely mixed. Measure 1/2 cup dry mix into a small snack size plastic bag. You should get 8-9 bags.

    Flavour ideas:

    lemon cake mix – lemon pudding

    yellow cake mix – vanilla pudding

    chocolate cake mix – chocolate pudding

    pineapple cake mix – coconut pudding

    butterscotch cake mix – butterscotch pudding

    Grease or spray coffee mug with cooking spray. Empty cake mix into mug

    and add 1 egg, 1 tbsp. oil and 1 tbsp. water. Blend with a fork until

    smooth. Place in microwave and cook on high for 2 minutes. When cake

    is done, remove from microwave and let cool for a bit. Don’t be

    alarmed when the cake rises above the mug while cooking. Tip cake out

    onto a plate, serve with whipped topping or ice cream. Enjoy!

  2. April: I tried this yesterday and it worked surprisingly well — even in my ancient microwave. I should have gone with the pina colada mix (pineapple cake with coconut pudding). Instead I did a weird white cake with pistachio pudding. I liked it, but my husband didn’t. Now I have to eat 7 more of them. Thanks again for sharing your quick cake recipe.

  3. You know, this looked decision so I tried it, and it was indeed excellent. BUT, I did think the cake was a little too thick or dense, it was more like a brownie in consistency, so I switched from a cup to a bowl and it was much lighter after that.

    Also, I added just a pinch of salt, a small bit of vanilla ice cream, and I switched out the sugar and used a quarter teaspoon of Stevia Extract in the Raw as a sweetener (diabetic, so I can’t readily use sugar:P) It was just delightful!

  4. I used the egg white, no yolk, added a pinch of salt, and increased the amount of vanilla extract and it turned out pretty tasty. Next time I would definitely add some sauce to make it more delicious. It tastes good enough to say it only takes a few minutes.

What do you think?