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I am so excited to share this recipe! I woke up this morning craving for something chocolatey, and guess what? I don’t have anything in my fridge that fits my craving. I wanted to have a chocolate cake or brownie, but I do not want to make an entire batch. I want a single serve, quick and satisfy chocolate cake. Something that I could have right now and no longer mixing and waiting.
My solution? Mug Cake baked in microwave! Yes, Molten Lava Chocolate Mug Cake, soft, moist, super chocolate and oozing with melted chocolate center. This definitely satisfied my craving, I could not helped myself but to dive in right after I took it out from the microwave. I cannot stopped eating it, it is seriously good.
I love it warm, because the center have that molten lava effect, that melting chocolate goodness! Best thing about this recipe, no oven needed, and in less than 10 minutes it is ready. Single serve, no leftover and perfect for quick desert that will never fail to please your craving. Yum! Let’s get started!
- Anything microwaveable will work – Glasses, jars, ceramic ramekins, or even paper cups.
- Do not fill any mug more than half full – The cake will rise as it cooks, and putting more than half full will make it over spill. If using a regular mug, make sure to use mug that has big enough room when the cake rises. If you are using a bowl that is wide like what I have in the photo, the cake had enough room to rise even though it is more than half full. You might need to experiment on this to get the right mug size for your recipe. Always remember, bigger is better.
- Start with the minimum cook time of your recipe – Cooking time could vary depending on the microwave wattage and the size and shape of the mug. Check the cake by carefully touching the top. It should be firm and springy, not at all doughy. If it’s not done, keep cooking it in 15-second bursts. Once you get the baking time for your mug size, next time will be easier. You can just go straight to the determined microwave time.
- Sinking happens – Mug cakes often deflate, this is normal. It will rise like a soufflé, and will quickly deflate. This is why it is important that you only fill it half full so that you don’t get overflow.
- ¼ cup flour
- ¼ cup granulated sugar
- 2 tablespoons unsweetened dutch processed cocoa powder. If you do not have dutch processed, natural cocoa powder will work too but it will give a lighter color and it will not rise as much.
- ½ teaspoon baking powder
- Pinch of salt
- 3 tablespoons (1½oz) melted butter
- 3 tablespoons whole milk, at room temperature – You can also use 1 tbsp powder milk dissolved in 3 tbsp water
- 1 small egg, at room temperature
- ½ teaspoon vanilla extract
- 1 oz (28 grams) semisweet/dark chocolate, lightly broken up or Nutella will work too
- 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.
- Melt butter with milk in microwave for 30 seconds. There will still be few small chunks, that’s fine, it will continue to dissolve once you stir it. Stir and set aside to cool.
- Add egg to the milk and butter mixture and whisk till fully combined.
4. Gradually add in 3 batch the melted butter, milk, egg and add vanilla extract to the dry ingredients mixture. Stir after each addition to avoid lumps.
5. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
6. Pour batter into a mug/bowl/ramekins. Do not fill to the top, it between 1/2 – 3/4 full so that it have enough room when it starts to rise. If fill it to the top, the batter will drip to the side when it starts to rise and it will be too messy and it will not look good.
7. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes. You can use any of your favorite chocolate. This is the main secret of making the center moist.
8. Drizzle the tablespoon of water right on top of the batter. This is another secret in making this cake moist, so don’t skip it.
9. Cook in microwave on full power for 1 minute first, then take a look to check if it is already set on the side. If not yet set, continue for another 10 seconds to 20 second, then stop again and check. The photo below is after 1 minute in the microwave. It will start to rise and deflate when you stop the microwave.
Time could vary depending in your microwave power. In my microwave, it works for 1 minute and 10 seconds. To be safe, start at 1 minute or until the cake rises to the top, the edges look set but the center looks slightly wet and shiny but not raw, and sticks slightly to the finger when touched. Do NOT over bake to ensure that saucy, molten lava 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. The photo below is after 1 minute and 10 seconds in the microwave. You can see the side started to lift away from the side of the mug, but the top is still slightly moist.
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. This cake is best eaten the same day you make it, but can be kept in fridge and reheat in microwave for 10 seconds.
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This photo is after few seconds of taking it out from the microwave. The top is not too wet anymore, it started to cool down.
- A short mug with a wide mouth works best for this recipe as it rises a lot when it bakes. If not available, a small bowl could be used instead. To know if your mug/or bowl is the right size, pour 2 cups of water in it and this should fill it to the top. OR you could divide the batter into 2 ramekins dish.
- If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.
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