There seems to be a few chocolate cake-in-a-mug recipes floating around the internet, so it’s no surprise one eventually ended up in the email of a fellow homesteader. Coming in the door, I was quick to discover after a few attempts, things weren’t going so well (but really, even eating an average, freshly made cake is probably still delicious). After a quick look at things, I figured it was the optional chocolate chips that were wreaking havoc. Sinking to the bottom during the cooking process, it left the bottom half of the mug a gooey, cake mess. What we needed was a change of directions!
First goal, stop the chips from sinking. To do this, I added them to the milk before heating in the microwave at 50% power for about a minute. The softened chocolate chips can then be stirred into a chocolate milk slurry. Second goal, make sure everything is mixed well so we have an even texture. With the original recipe using only a mug, I decided to add a bowl. In this, I whisked the egg, oil and vanilla, before adding all the dry ingredients and giving it a mix. Finally, when just about mixed thoroughly, I incorporated the chocolate milk mixture before pouring everything back in the cup.
After three minutes in the microwave (full power), we finally had a cake that puffed up nicely. It dropped right after the heat was turned off, and I let the cake cool for a few minutes. A quick run of a knife around the cup, and the cake dumped out with ease. Of course, it had to be served with a scoop or two of vanilla ice cream. The cake isn’t fantastic, but it’s good. Plus it’s so quick and simple, that if you aren’t serving more than two people, why make a full chocolate cake.
1 Coffee Mug
4 Tbsp All Purpose Flour
4 Tbsp Sugar
2 Tbsp Cocoa
3 Tbsp Milk
3 Tbsp Oil
Small Splash Vanilla
3 Tbsp Chocolate Chips, optional (need bowl to mix)
I think without the chocolate chips, the recipe can be made without the extra steps. Just mix the dry in the mug, before adding the egg (mix) and then the milk, oil, and vanilla (mix again). Microwave.