Chocolate mug cake
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A single-serving chocolate mug cake with an egg and chocolate chips, whisked in a large mug. Top it with fudge frosting, whipped cream, ice cream or sprinkles.
Ingredients
- 2 ½ tablespoons all-purpose flour
- 2 ½ tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking powder
- Pinch of salt
- 1 large egg at room temperature
- 2 tablespoons milk
- 1 teaspoon vegetable oil
- 2 tablespoons chocolate chips
Equipment
- mug
- whisk
Directions
- In a large microwave-safe mug, stir the flour, sugar, cocoa, baking powder, and salt together with a fork.
- Add the egg, milk, oil, and chips and whisk until smooth.
- Microwave for about 45 seconds, until it has risen and the top is firm. If it is still wet, add 10-second increments until set (some microwaves need up to 2 minutes).
- Top with fudge frosting, whipped cream or ice cream, or sprinkles, and eat soon.
Notes
Batter keeps refrigerated up to 48 hours; leftover cake covered at room temperature up to 24 hours. Safety: raw egg and flour; cook until set.
Nutrition
Serving: 181g | Calories: 461kcal | Carbohydrates: 65g | Protein: 13g | Fat: 19g | Saturated Fat: 7.6g | Trans Fat: 0.1g | Cholesterol: 254mg | Sodium: 235mg | Potassium: 314mg | Fiber: 3.8g | Sugar: 45g | Vitamin A: 414IU | Vitamin C: 0mg | Calcium: 156mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); milk counted as whole milk, chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.