Featured Video – Classic Chocolate Ganache
Super decadent and super easy chocolate frosting, checkout the video now. Enjoy!
I am having so much fun making my Single Serve Molten Lava Mug Cake. This is the best Molten Lava Mug Cake recipe ever! I just cannot have enough of this cake. Today, I am going to give you another fun way to serve it. We are serving it Sundae style! Oh this is so good, believe me. Imagine having a soft, moist and decadent cake at the bottom and creamy delicious ice cream on top with extra toppings of your choice. Sinfully delicious and chocolate overload. Let’s get started!
Few Tips for a Successful Mug Cake:
- 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. Make sure to use mug that has big enough room when the cake rises. You might need to experiment on this to get the right mug size for your recipe. Always remember, bigger is better. It helps to have the mug on a small plate before putting it in microwave. This way, if overflow happens, it is easier to cleanup.
- Start with the minimum cook time of your recipe – Cooking time could vary depending on the microwave wattage as well as type, size and shape of mug used. Always start with the minimum time, and microwave in 30 seconds interval. Check the cake by carefully touching the top, it should be firm and springy, not at all doughy but still a little bit moist. Sometimes, the cake will start to pull away from the side of the mug. If it’s not done, keep cooking it in 15-second bursts.
- Sinking happens – Mug cakes often deflate, this is normal. It will rise like a soufflé, and will quickly deflate. Don’t fill it up more than halfway, it won’t help. It will create a mess when it over flow.
- Best eaten the day they are made: One thing I noticed, mug cakes are best eaten the day they are made, or should I say immediately after you made them while they are still soft and moist. Sometimes, as you store it longer, it could get dry. If this happens, reheat it for 10 seconds.
- 1/4 cup All-Purpose Flour
- 1/4 cup granulated Sugar
- 2 tablespoon unsweetened natural Cocoa Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon of Salt
- 1 tablespoon melted Butter
- 2 tablespoon flavorless Oil
- 3 tablespoon whole Milk, at room temperature – You can also use 1 tablespoon powder milk dissolved in 3 tbsp water
- 1 Large Egg – at room temperature
- 1/2 teaspoon Vanilla Extract
- 1 oz (28 grams) Semisweet/Dark Chocolate – chopped
- 1 tablespoon Water
Mug Size: at least 6-inch tall microwavable glass.
- Dry Ingredients: Sift flour,cocoa powder, sugar, baking soda and salt. Mix to fully combine.
- Wet Ingredients: Melt butter with milk in microwave. Stir and set aside to cool completely. Once cooled down, add oil, beaten egg and whisk until fully combined.
- Wet + Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until smooth.
- Whisk well to combine, making sure to mix in the flour mixture in the bottom.
- Pour the Batter into a glass (about 6-inch tall). 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.
- Chocolate in the Center: This is totally optional, but highly recommended. Place few blocks of chocolate on top, or 1 tablespoon of nutella. Do not push down, it will sink on its own as it bakes. You can use any of your favorite chocolate. This is the main secret of making the center moist. Do not use chocolate chips as they have stabilizer that makes it hold its shape, it do not melt as well as bar chocolate.
- Microwave: Microwave on full power for 45 seconds first. The cake will deflate when the microwave stops. Microwave for another 15 seconds then check the top. It should spring back, If not yet set, continue for another 10 seconds to 20 seconds, then stop again and check.
- Let Cool: Let cool completely than scoop ice cream on top and toppings of your choice
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.
That’s it! You just made Cake Sundae for yourself, or you can share it if you are feeling generous. Enjoy!
Here are some other a la mode options, check it out!
- No Bake: 5 Minutes Chocolate Chip Peanut Butter Mug Cake
- No Bake: 5 Minutes Chocolate Peanut Butter Mug Cake
- No Bake: 5 Minutes Brownie A la mode in a Mug
- No Bake: 5 Minutes Chocolate Brownie Sundae
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA