The fastest chocolate fix ever—this warm and fudgey cake-for-one is zapped up and ready to eat in mere minutes.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.
Microwave Mocha Mug Cake
About This Recipe
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||microwave safe mug|
|This recipe appears in:||Chocoholic: Microwave Mocha Mug Cake|
- 1 tablespoon unsalted butter, softened, plus extra for greasing mug
- 3 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons cocoa
- 1 teaspoon instant coffee granules
- Pinch salt
- Pinch baking soda
- 5 tablespoons water
- 1/4 teaspoon vanilla extract
- 2 tablespoons bittersweet chocolate chips (or 1 ounce chopped)
- Ice cream or whipped cream to serve on top
Butter inside of a mug. Add 1 tablespoon butter, brown sugar, flour, cocoa, instant coffee, salt, baking soda, water, vanilla, and chips to the mug. Stir until completely combined.
Wipe inside rim of cup to remove excess batter. Microwave on High power until cake has risen and looks moist (not wet) on top, checking every 30 seconds, about 1 to 2 minutes. Avoid overcooking or it will be dry. Let rest to cool briefly before topping with ice cream and eating.