About This Recipe

The mug cake is one of the most genuinely useful recipes in existence. No oven, no mixing bowls, no baking paper, no waiting. A warm, freshly made chocolate cake appears in less time than it takes to find a decent biscuit at the back of the cupboard. For one person who wants something warm and chocolatey right now, nothing else comes close.

The proportions matter more than the technique. Too much flour and the result is dense and rubbery. Too little and it collapses into a wet puddle. The right ratio produces a cake that rises in the mug, has a slightly domed top, and when a fork presses through the surface meets with gentle resistance before giving way to a soft, almost molten interior that is genuinely satisfying.

Cooking time varies between microwaves and the window between perfectly cooked and overcooked can be as little as fifteen seconds. The cake is done when the top looks just set but the very centre still moves slightly when the mug is tilted. A scoop of vanilla ice cream on top, melting into the warm cake, is the finishing touch that makes the whole five-minute exercise feel genuinely indulgent.

History and Origins

Mug cakes became widely known in 2004 when a recipe circulated online and spread rapidly through the early food blogging community. The concept of cooking cake batter in a microwave was not new, as microwave cookbooks from the 1980s included similar recipes, but the single serving mug format and the speed made it something entirely new. It became one of the most searched dessert recipes on the internet within years and has remained consistently popular.

Why It Is Fast To Make

Microwave cooking. One mug, one fork. Five minutes total from cupboard to eating.

5 Minute Chocolate Mug Cake

Recipe by By butter u0026 berriesCourse: Baking, Cake

Servings

1

servings

Prep time

2

minutes

Cooking time

2

minutes

Calories

380

kcal

Ingredients

• •t4 tbsp plain flour

• •t4 tbsp white sugar

• •t2 tbsp cocoa powder

• •t1 large egg

• •t3 tbsp milk

• •t3 tbsp neutral oil

• •tSplash of vanilla extract

• •t2 tbsp chocolate chips

Directions

• Add flour, sugar, cocoa and salt to a large microwave-safe mug. Stir to combine.
• Add egg, milk, oil and vanilla. Mix with a fork until smooth with no dry patches.
• Stir in chocolate chips.
• Microwave on high for 60 to 90 seconds until the top looks just set with the centre still slightly soft.
• Stand for 30 seconds. Serve in the mug.

Notes

• Start with 60 seconds and add 15 second increments until just set. Overcooking by 20 seconds produces a rubbery result.
  The mug must be large enough that the batter only fills it halfway before cooking as it rises significantly.
  A tablespoon of peanut butter stirred through the batter before cooking produces an extraordinary result.
  Eat directly from the mug while warm. Mug cakes do not improve with sitting.

Make Ahead Tips

The dry ingredients can be measured and mixed in the mug in advance and stored covered for up to a week. Add wet ingredients and cook fresh each time.

Storage and Serving

Mug cakes are best eaten immediately and do not store well. The texture becomes rubbery within 30 minutes of cooking. This is a cook-and-eat recipe. Make fresh each time.

Variations and Substitutions

Replace cocoa with extra flour and add a teaspoon of cinnamon and vanilla for a vanilla mug cake. Add a spoonful of Nutella to the centre before cooking for a molten centre. Use white chocolate chips instead of dark. Add a tablespoon of peanut butter to the batter for a peanut butter chocolate version.

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