Chocolate Lava Mug Cake
A chocolate lava cake made in a mug takes about five minutes from start to finish — no oven, no ramekins, no waiting. The key is pulling it from the microwave while the center is still soft and molten. Best eaten straight away, right out of the mug.
Equipment
- Microwave-safe mug
- Fork or mini whisk
- Microwave
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder preferably Dutch-processed
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons milk any type
- 2 tablespoons vegetable oil or melted butter
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips semi-sweet or dark
Instructions
- Mix Dry Ingredients: In a microwave-safe mug, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Stir with a fork or mini whisk until evenly blended and free from lumps.
- Combine Wet Ingredients: Add milk, vegetable oil, and vanilla extract into the mug. Mix thoroughly until you have a smooth batter.
- Add the Chocolate Core: Press the chocolate chips into the center of the batter, ensuring they are covered for the effect of a lava center.
- Microwave Cooking: Microwave on high for 60–70 seconds, until the cake has risen and is set around the edges but still slightly gooey in the center. Adjust time based on the microwave's wattage and performance.
Notes
Tammy’s Tips:
- For a richer cake, substitute 1 tablespoon of milk with heavy cream.
- To enhance the chocolate flavor, add a pinch of instant coffee granules to the dry ingredients.
Nutrition
Calories: 582kcalCarbohydrates: 63gProtein: 7gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 16gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 6mgSodium: 418mgPotassium: 339mgFiber: 6gSugar: 32gVitamin A: 80IUCalcium: 141mgIron: 4mg
Tried this recipe?Rate This Recipe!
