Chocolate chip mug cake
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A single-serving chocolate chip cake made in a mug in about a minute in the microwave. The dry mix can be stored ahead for quick desserts.
Ingredients
- ¼ cup (35 g) all-purpose flour
- 2 tablespoons dark brown sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (60 ml) whole milk
- 1 ½ tablespoons vegetable oil
- ¼ teaspoon vanilla extract
- 2 tablespoons plus ½ tablespoon semi-sweet chocolate chips
Equipment
- mug
Directions
- In a large microwave-safe mug, mix the flour, brown sugar, baking powder, and salt.
- Add the milk, oil, and vanilla and stir until smooth.
- Fold in 2 tablespoons of the chips and scatter the remaining ½ tablespoon over the top.
- Microwave for 60 seconds. If the middle is still wet, keep going in 10-second bursts until set (these times are for an 1100-watt microwave). Let cool for 5 minutes.
- Enjoy warm, with vanilla ice cream if you like.
Notes
Mug mix: the dry ingredients can be stored airtight up to one month, then mixed with the wet ingredients just before cooking. Leftovers: refrigerate covered up to one day; reheat briefly.
Nutrition
Serving: 164g | Calories: 538kcal | Carbohydrates: 68g | Protein: 6.1g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 6.1mg | Sodium: 575mg | Potassium: 228mg | Fiber: 2.1g | Sugar: 41g | Vitamin A: 99IU | Vitamin C: 0mg | Calcium: 238mg | Iron: 2.6mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 1 servings from the whole mix with ¼ cup (60 ml) whole milk, 1 ½ tablespoons vegetable oil, ¼ teaspoon vanilla extract. Brands and portions vary, so use it only as an approximation.