Prep 2 mins
Cook 3 mins
You need a large coffee mug. You can now have chocolate cake whenever you want. That's pretty scary but oh so yummy :-)
- Add dry ingredients to a large coffee mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
- Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
I've tried other microwave mug chocolate cake recipes and they have been pretty bad. I was sure I would never bother tying it again but I saw that the ingredients in this recipe included an egg and realized this could improve the texture and moisture a lot. I've made this recipe a few times now - all without the chocolate chips since I don't have any on hand. . The first time I made it as written. The cake was very dry and kind of tough. I think three minutes in the microwave was too long. So I made it again but cooked it only 2? minutes. The texture was better but it was still a little dry. So I made it again but cooked it only 2 minutes. Much better. The fourth time I added an extra half tbl of oil and cooked it just 2 minutes. This was pretty good. Moist and a good texture. Certainly not like from the oven cake but when a chocolate cake mood hits, it's quick to put together. The addition of chocolate chips would probably improve this even more. Btw... I realize that all microwaves are different and the size and shape of the mug would also affect how long it takes to cook but I would suggest starting with less time to begin with so you don't dry it out or overcook it.
What a failure this cake turned out to be. I admit it was probably my doing not the recipe's. Here is what happened. I got the biggest mug in our cabinet-about 8 inches tall and 3 inches wide. It is a heavy, thick mug. I followed the recipe exactly.. Cake came up and over the brim and down the sides of the mug onto the microwave tray. When it cooled off, I ran a knife around the cup and dumped it out onto a plate. The cake was only half of the mug. The bottom of the cake looked strange-like a bombed out field full with craters. The cake was had a tough texture, was spongy and caste particularly good. What happened? Was it the mug? Perhaps the extra large egg? I am going to get a different mug and try again. Has anyone else had all problem like this?
It was a bit dry, so I would add a chunk of Nutella in the middle and some more milk (cream is good) or a 1/2 tbls of oil. It was very good, but is slightly dry.