Chocolate Mug Cake
This moist and indulgent Chocolate Mug Cake cooks in one minute inside the microwave. It is the most perfect, individual-sized dessert!
Servings: 1
Ingredients
- 2 tablespoons butter
- 3 tablespoons all-purpose flour, or use ¼ cup almond flour for low carb version
- 2 tablespoons sugar, use monk fruit sweetener for low carb
- 1 tablespoon cocoa powder
- 1 large egg, beaten
- 1 tablespoon chocolate chips, plus more for garnish, optional
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- pinch of salt
- whipped cream, for topping
Instructions
- Place butter in a 12-ounce microwave-safe mug and melt it in the microwave for about 30 seconds.
- To the melted butter, add flour, sugar, cocoa powder, beaten egg, chocolate chips, vanilla, baking powder, and salt; stir with a fork until thoroughly combined.
- Cook for 50 seconds to 1 minute in the microwave or until the top of the cake is set.
- Top with whipped cream and more chocolate chips; serve.
Notes
- Avoid Over-mixing: Mix the ingredients until just combined. Over-mixing can make the cake tough.
- Mug Size: Use a mug that can hold 12 ounces. This allows the cake to rise without spilling over.
- Microwave Power: Microwaves vary in power, so start with a shorter time and add more as needed. Generally, a minute to a minute and a half is sufficient, but it may vary.
- Monitor the Cooking: Keep an eye on your cake as it cooks. If it rises too much, stop the microwave, let it settle, and then continue.
- Check for Doneness: Use a toothpick to check if the cake is done. It should come out clean or with a few moist crumbs.
- Let it Cool: Give it a minute or two to cool down after cooking. This allows the cake to set and develop its flavors.
Nutrition
Calories: 538kcal | Carbohydrates: 56g | Protein: 10g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 226mg | Sodium: 487mg | Potassium: 137mg | Fiber: 3g | Sugar: 34g | Vitamin A: 937IU | Calcium: 160mg | Iron: 3mg
