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BTD Forums  /  Cook Right 4 Your Type  /  Moist chocolate cake in a mug
Posted by: Chloe, Wednesday, February 26, 2014, 8:47pm
My niece shared this recipe with the family. I know some have issues with using a microwave....but the breakfast muffin in a mug was such a hit and sometimes instant gratification
when it comes to treats trumps all else........this just seems like the perfect one portion indulgence if you figure out how to use your own compliant ingredients.

I haven't tried this yet...hoping someone who does will share their results and if they subbed
ingredients.

Moist chocolate cake in a mug

Ingredients
¼ cup all-purpose flour (any other flour should work)
2 tbsp. unsweetened cocoa powder (carob might work too)
¼ tsp. baking powder
2 tbsp. granulated sugar  (any sweetener of your choice)
⅛ tsp. salt
¼ cup + 1 tbsp. milk (almond milk or whatever works)
2 tbsp. vegetable oil
1 tbsp. hazelnut chocolate spread
Instructions
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour batter into a 14 oz microwave safe mug... You want enough head space for the cake to rise without pouring over.

Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.

Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).

Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
Carefully remove from microwave and enjoy!

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren’t careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, any nut butter)

Posted by: ginnyTN, Wednesday, February 26, 2014, 10:51pm; Reply: 1
That sounds like something my hubby would go absolutely nuts over for a light supper snack - all I have to do is figure something nourishing to add to it.  The main problem I have with the basic recipe is that 2 TBSP oil is an awful lot for one snack!

Several substitutions for compatibility need to be made, but no problem there.  The peanut butter "center" would be one good idea and add a bit of protein, or perhaps a few chopped walnuts in the batter itself?  I bet a quickly made raspberry topping would be good too!  

My main question is:  How do you get it out of the mug if you don't grease the mug before pouring in the batter?
Posted by: Drea, Wednesday, February 26, 2014, 11:29pm; Reply: 2
It just comes out! I gave up the microwave recently, but before I did, I made muffin in a cup regularly.
Posted by: Possum, Wednesday, February 26, 2014, 11:41pm; Reply: 3
Quoted from ginnyTN
The main problem I have with the basic recipe is that 2 TBSP oil is an awful lot for one snack!

My main question is:  How do you get it out of the mug if you don't grease the mug before pouring in the batter?
I suspect that the high amount of oil is the reason you don't have to grease it?!
No offense Chloe, but with 2 tbs oil, 2 tbs sugar AND 1 tbs of choc spread in EACH serve, isn't  that a heck of a calorific treat?!
Posted by: Chloe, Thursday, February 27, 2014, 12:28am; Reply: 4
Quoted from ginnyTN
That sounds like something my hubby would go absolutely nuts over for a light supper snack - all I have to do is figure something nourishing to add to it.  The main problem I have with the basic recipe is that 2 TBSP oil is an awful lot for one snack!

Several substitutions for compatibility need to be made, but no problem there.  The peanut butter "center" would be one good idea and add a bit of protein, or perhaps a few chopped walnuts in the batter itself?  I bet a quickly made raspberry topping would be good too!  

My main question is:  How do you get it out of the mug if you don't grease the mug before pouring in the batter?


I'm guessing that the oil in the recipe is enough to keep it from sticking.  The muffin in a mug recipe which uses flax seeds and an egg, plus very little oil, doesn't stick.  I haven't tried this recipe
so I can't validate the results.  I did see a photo of this online and it looks like the middle is a little
gooey...on purpose.

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