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    You are in: Home / Recipes / Coffee Mug Chocolate Cake Recipe
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    Coffee Mug Chocolate Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on November 26, 2011

      My 3 years old ask if we can make chocolate cake after dinner. I did a quick search and settled down on this recipe. I add 1/2 tea spoon of baking soda,1/2 tea spoon baking powder and juice from half of lemon as recommended in other review.. Mix liquid ingredients separately and then add all the dry ingredients. Cake texture was very light. Next time I would add extra half table spoon of sugar. Not sure if I would add more Coco, mine was pretty intense already. Chocolate syrup might work better.

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    • on March 14, 2010

      What a disappointment!! I really wanted this cake to be delicious, but vanilla ice cream couldn't even save it! I found the cake's texture to be good (took another reviewer's advice and added baking soda and powder) but the flavor was terrible. not sweet enough and needs more chocolate! I would also recommend using a medium size bowl as my cake batter overflowed my cup all over the microwave!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2009

      This was ok. I think I was just expecting so much more from it based on the reviews. I did not find the consistancy to be very cakey, it was almost rubbery. The flavor left a little to be desired as well, not very sweet or chocolately, tasted mostly like flour. Sorry, this just did not do it for me, I guess there just isnt a substitute for just making a real chocolate cake.

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    • on December 25, 2008

      I took the feedback of others and made some slight changes - and my family thought it was a real cake! To the listed recipe add: 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp lemon juice This provides just enough "lift" to the cake to keep it from getting too dense. One final delicious addition: drizzle some Hershey's syrup on top - YUM!

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    • on November 07, 2008

      A real winner! (And I don't even like cake.) I took the suggestion to use buttermilk, a little extra oil, and baking soda. It came out great, and perfect for just 2 people. (No guilt about all the leftover cake.) I used mini chocolate chips, which seemed just right for the container. I wasn't sure any of my mugs would be large enough, so I used a Pyrex measuring cup (2 c. size.) Just right.

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    • on October 09, 2008

      Here's how you get it less dense, and a little more moist: (I've been working on this, sadly...) Use buttermilk instead of milk, and use 1/2 tsp. baking soda along in with the drys. Also, add between 1/2 and 1 Tbsp. of oil to make it a little more moist. Warning: the more oil you add, the more likely your mug will overflow. Try using a bowl as a mold, and it will be more cake shaped, too. Also, whip up a side of buttercream frosting, and it's fantastic.

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    • on September 26, 2008

      I've now made it twice. It's very chocolaty but a bit dense. I don't know how to make it lighter and more cakey.

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    Nutritional Facts for Coffee Mug Chocolate Cake

    Serving Size: 1 (199 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 795.5
     
    Calories from Fat 441
    55%
    Total Fat 49.0 g
    75%
    Saturated Fat 8.8 g
    44%
    Cholesterol 192.4 mg
    64%
    Sodium 96.8 mg
    4%
    Total Carbohydrate 83.0 g
    27%
    Dietary Fiber 4.4 g
    17%
    Sugars 50.7 g
    203%
    Protein 13.1 g
    26%

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