Takes 5 minutes from start to finish, and tastes like a cross between a molten lava cake and a chocolate soufflé! With a moist, cakey outside and a gooey, saucy inside, it’s hard to believe it’s made in the MICROWAVE!
Warning: This is dangerous stuff!
Try it once and I assure you addiction will follow.
You know those late night cravings when you’re dying for something sweet, that candy can’t satisfy, yet you’re too lazy to get up and bake something? So you shove down any junk in sight, hate yourself for it then force yourself to sleep?
Because this is the answer to the spontaneous feeling of: I WANT DESSERT AND I WANT IT RIGHT NOW!!!
This cake takes 5 minutes from thought to table and tastes like you went to a fancy restaurant and ordered a gourmet dessert. You don’t even need to turn on your oven. The microwave does all the magic in less than 2 minutes!! Plus you get to enjoy it in the comfort of your PJs. Nothing beats that!
If you’re still skeptical…so was I.
Until I tried this one and now I’m a believer of mug cakes.
I mean…how could I not be when the inside looks like this?! #nofilter
Not all mug cakes are born equal though.
I tried so many that were akin of a rubbery sponge than anything else. So I gave up on them and surrendered to the fact that if I want a proper cake, then I gotta make it the old fashioned way. Time consuming, dirtying many dishes, turning on the oven, waiting a looooong time for it to bake till I’m no longer interested and ending up with way more than what I need.
And then recently when the reoccuring chocolate craving hit, I decided to give it one final chance.
So I did a little googling. Smashed what sounded appealing in many recipes together. Microwaved the concoction. And to tell you that I (and my parents) was impressed with the results, would be an understatement.
Cakey, moist and fluffy on the outside, with a pool of chocolate lava sauce on the inside. It’s kind of a hybrid between the ever-so-popular molten lava cake and a chocolate soufflé. I mean DOUBLE YUM!
And now I make way more mug cakes than I care to admit.
Because seeing (or eating in that case) is believing, I urge to give this one a try. Even if you don’t bake. No fancy pants baking skills required here.
I’ll show you.
Get a large mug and dump in flour, sugar, cocoa powder, baking powder and salt. Stir that with a fork.
Then add in some melted butter and milk.
Followed by an egg and a splash of vanilla.
Stir everything well together , making sure nothing’s stuck in the bottom. Then add in a few pieces of chocolate (secret #1 to the molteness)
Then drizzle on a tablespoon of water right on top of the batter. I know…weird! But trust me. (This is secret #2 to the molteness). Then put the mug in the microwave for 1 minute and 20 seconds to 2 minutes MAX! When its done, the center will look slightly wet but not undone and when you touch it, it should slightly stick to your finger.
Now here (secret #3 to molteness) DO NOT OVERBAKE. Every microwave is different, so the key here is to figure out the perfect timing of yours, then that will be your magic number. Mine bakes to perfection in 1 minute and 25 seconds. I recommend starting with 1 minute and 20 seconds then checking for doneness. You’ll notice that the cake will rise so high then will deflate as it comes out of the microwave. Look at the cake. It should look set around the edges but the center should look and feel slightly wet. If that’s not the case, give it a few extra seconds in the microwave.
Now try your best to resist digging in for about 5 minutes. Don’t burn that tongue! I’m only looking after ya. Also the sauce in the bottom thicken slightly as it rest a little. Tick tock…tick tock…
Gosh that puddle of chocolate sauce…I just can’t!
If you’re planning to share this…try your best to practice your table matters and not fight over it.
Also keep some paper towels handy, because the chocolate tends to get everywhere. Yes NOSE…I’m talking to you!
- ¼ cup flour
- ¼ cup granulated sugar
- 2 tablespoons unsweetened cocoa powder (I used Hershey's)
- ½ teaspoon baking powder
- Pinch of salt
- 3 tablepoons (1½oz) melted butter
- 3 tablespoons whole milk, at room temperature
- 1 smallish egg, at room temperature
- ½ teaspoon vanilla extract
- 1 oz (28 grams) semisweet chocolate, lightly broken up
- 1 tablespoon water
- In a 2-cup capacity microwave-safe mug* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
- Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
- Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
- Drizzle the tablespoon of water right on top of the batter.
- Cook in microwave on full power for 1 minute and 20 seconds to 2 minutes (1 minute and 25 seconds is my magic number), or until the cake rises to the top, the edges look set but the center looks ever-so-slighly wet and shiny but not raw, and sticks slightly to the finger when touched. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
- Let it cool for about 5 minutes so you don't burn your tongue, but the waiting also help thicken the sauce in the bottom.
- Share with a loved one or enjoy all by yourself...not gonna judge:))
* If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.