Chocolate Microwave Mug Cake
This chocolate microwave mug cake is one of those cakes you’ll rely on when you need to indulge at midnight. Just you and a crazy-satisfying mug of chocolate cake. I added Caramel-Peanut ice cream to the top, because who eats chocolate cake at midnight without ice cream?
Servings: 3 small portions
Ingredients
- 2 1/2 tbsp (40g) vegetable oil
- 2 1/2 tbsp (40g) buttermilk
- 2 tbsp (50g) hot coffee
- 1/4 tsp vanilla extract
- 1 egg
- 1/2 cup (100g) sugar
- 1/3 cup (45g) cake flour
- 3 tbsp (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp chopped Heath bar pieces optional
For Serving
- ice cream*
Instructions
- In a large bowl whisk together the oil, buttermilk, coffee, vanilla, and egg.
- In another bowl sift together the sugar, flour, cocoa, baking powder, and salt. Whisk the dry ingredients into the egg mixture until smooth. Stir in the chopped Heath bar, if using.
- Divide the batter into two 12-ounce (or three 8-ounce) mugs. Microwave the cakes, one at a time, for about 45 seconds (if you make three, they will "bake" faster) or until they are almost set on the top. They are meant to have just a bit of molten cake batter left on the top, but if they are still liquid, return to microwave for another 10 seconds. The timing will vary slightly, depending on the power of your microwave.
- Serve immediately with ice cream.
Video
Notes
*Ice Cream: I made the vanilla ice cream base from The Perfect Scoop
by David Lebovitz and added 1/3 cup caramel sauce and 1/4 cup chopped peanuts to it.
Oven instructions: You can bake these in your regular oven at 375°F for about 10-15 minutes (this will depend on the shape of your cup and how deep the batter is in it. It is done when a tester comes out with wet crumbs clinging to it. You don’t want the tester to be clean.)
If you use one of my giant mugs you can put all the batter inside, just microwave for a little bit longer.
by David Lebovitz and added 1/3 cup caramel sauce and 1/4 cup chopped peanuts to it.
Oven instructions: You can bake these in your regular oven at 375°F for about 10-15 minutes (this will depend on the shape of your cup and how deep the batter is in it. It is done when a tester comes out with wet crumbs clinging to it. You don’t want the tester to be clean.)
If you use one of my giant mugs you can put all the batter inside, just microwave for a little bit longer.