Welcome to the quickest, most delicious dessert you’ll ever make. Who knew that a mug, a few ingredients, and a microwave could bring so much joy? This chocolate chip cake in a mug is your ticket to dessert heaven, ready in just minutes.
Why This Recipe Works
- It’s incredibly fast – from mixing to eating in under 5 minutes.
- Uses simple ingredients you likely already have in your pantry.
- Perfect portion control – satisfy your sweet tooth without overindulging.
- Endlessly customizable – swap out chocolate chips for your favorite add-ins.
- No oven required – great for those hot days when you don’t want to heat up the kitchen.
Ingredients
- 4 tbsp all-purpose flour
- 3 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 2 tbsp vegetable oil
- 1/4 tsp vanilla extract
- 2 tbsp chocolate chips
Equipment Needed
- Microwave-safe mug
- Measuring spoons
- Small whisk or fork
Instructions
Step 1: Mix Dry Ingredients
In your mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined. This ensures your cake will have a uniform texture without any pockets of dry ingredients.
Step 2: Add Wet Ingredients
Pour in the milk, vegetable oil, and vanilla extract. Stir until the batter is smooth. A little lump here and there is okay, but aim for as smooth as possible for the best texture.
Step 3: Fold in Chocolate Chips
Gently fold in the chocolate chips, saving a few to sprinkle on top. This step is where the magic happens, so don’t skimp on the chocolate!
Step 4: Microwave to Perfection
Microwave on high for 90 seconds. Start checking at 60 seconds – if the center is still wet, add 10-second increments until done. The cake should be moist but not raw in the middle.
Step 5: Let It Rest
Allow the cake to cool for a minute before diving in. It’ll be hot, and this rest period helps the flavors meld together beautifully.
Tips and Tricks
For an even more decadent treat, top your cake with a scoop of vanilla ice cream or a dollop of whipped cream right after microwaving. The contrast between the warm cake and cold topping is heavenly. If you’re a fan of gooey centers, slightly undercook the cake by about 10 seconds. Always use a microwave-safe mug to avoid any accidents. For a richer flavor, substitute the vegetable oil with melted butter. And remember, the cake will continue to cook a bit from residual heat after microwaving, so factor that into your cooking time.
Recipe Variations
- Swap chocolate chips for peanut butter chips or white chocolate chips for a different flavor profile.
- Add a tablespoon of peanut butter to the batter for a chocolate-peanut butter twist.
- Incorporate a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Top with caramel sauce and sea salt for a sweet and salty finish.
- Use gluten-free flour to make this recipe gluten-free.
Frequently Asked Questions
Can I make this cake in the oven?
Yes, you can! Bake it in a preheated 350°F oven for about 10-12 minutes in an oven-safe ramekin. Keep an eye on it, as baking times may vary based on your oven and the size of your ramekin.
Why did my cake turn out rubbery?
Overmixing the batter or overcooking can lead to a rubbery texture. Mix just until the ingredients are combined, and be careful not to microwave for too long.
Can I double the recipe?
Absolutely! Just use a larger mug or divide the batter between two mugs. You may need to adjust the cooking time slightly, so keep an eye on it.
Summary
This chocolate chip cake in a mug is the ultimate quick dessert, combining simplicity with deliciousness. Perfect for when you need a sweet fix fast, it’s customizable, easy to make, and downright irresistible.
