I’ve been having late-night dates with chocolate lately. Just me, my microwave, and a mug of hot chocolate cake. When the microwave beeps, it’s almost like the doorbell–my date is here to pick me up!
Judge me if you wish, but there’s no one else I’d rather hang out with on a Friday night than a mug of warm chocolate cake topped with whipped cream, chocolate sauce, and a cherry. If I have ice cream in the house, oh! you better believe it’s goin’ on top, too! I think that’s called a dessert 3-way? Sorry.
Here’s the deal with mug cakes: most of the time they’re eggy and spongey. No bueno. This mug cake is perfection. My sweet friend Julie developed the recipe, and my hips don’t lie–they’re the best damn microwave chocolate cakes I’ve ever had. The recipe is egg-free, yet the cakes still rise like a dream.
It’s a little scary to always be 70 seconds away from such an easy chocolate dessert, but I think this is what they’re talking about when they say life is sweet. Correct me if I’m wrong.
The recipe makes 2 mug cakes, one for you and one for your date. I really wish microwave chocolate cakes would replace nightcaps after dates, don’t you?
“Won’t you come in for a way-too-strong cocktail that will make you twitch unattractively when the alcohol burns your throat?”
“Won’t you come in for some microwave chocolate cakes?”
HECK TO THE YES. I’ll have mine with a side of engagement ring, please!
Can we please discuss the hand-stamped necklaces that my friend Megan makes? I’m obsessed! She also just made me a bracelet with a cupcake stamped onto it. A cupcake!?! It’s like she’s in my head (or, she sees the cupcake wrappers overflowing the cupholders in my car…). Her etsy shop is here if you’d like to order one or twelve for yourself.
Yield: 2 mug cakes Recipe adapted from Julie Chiou's Table for Two blog.
2 minPrep Time
2 minCook Time
4 minTotal Time
- 1/2 cup all-purpose flour
- 1/4 cup + 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup + 2 teaspoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup + 2 tablespoons milk (any kind but skim)
- 1/4 cup neutral-flavored oil (I used canola)
- 2 tablespoons mini chocolate chips
- optional: whipped cream, cherries, ice cream
- First, gather up two microwave safe mugs. Each mug should hold at least 1 1/2 cups of water to prevent over-flows during cooking. Check your microwave, and ensure the power setting is on high.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, sugar and salt. Set aside.
- In a measuring cup, whisk together the milk and oil. Pour this over the dry ingredients, and whisk until the batter is lump-free.
- Divide the batter between the two mugs, and top each mug with 1 tablespoon of the mini chocolate chips.
- Microwave each mug cake separately for 70 seconds. After 70 seconds, let the cake rest in the microwave for about 1 minute before opening the door.
- Serve with whipped cream, chocolate sauce, ice cream, and cherries, if desired.
As you know, microwave settings vary. Your microwave may cook the cakes faster or slower than mine. The one minute rest in the microwave after cooking should help some with varying cook times. I wish you lots of success! If you have a variation or want to share exactly how long your cake took to cook, please let me know in the comments section! :)