Chocolate Mug Cake
Updated April 2, 2020
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1egg
- A few drops vanilla extract
- 3 to 4tablespoons granulated sugar, to taste
- 3tablespoons unsweetened cocoa powder
- A pinch of kosher salt
- 1teaspoon mini chocolate chips (optional)
- Confectioners’ sugar or vanilla ice cream (optional)
Nutritional analysis per serving (1 servings)
398 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 48 grams sugars; 9 grams protein; 187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Step 2
Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Step 3
Cook in the microwave on high for 1 to 1½ minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Private Notes
Comments
No flour?
after making this 15 times; my husband and I feel we may have to test it one more time to make sure we have the steps down. Still working on the right proportion of ice cream to accompany it though so may need more than 1 more try.
Poured Bailey's over mine.
This is the second time I’ve made this, and I like my adjustments. I used an ice cream bowl and took it out of the microwave with a pot holder. I melted the butter and let it cool slightly while I gathered up the rest of the ingredients. That allowed me to use just the one bowl without worrying about scrambling the egg. For my taste and my microwave: 3 tbs of sugar was right with 3tbs Droste brand cocoa, for 60 seconds. It’s apricot season here, so I threw one in chopped up. That was great! I could see throwing in a few raspberries or a few slices of bananas, whatever appeals to you. For those of you complaining about all the sugar (dude, it’s cake), it’s fruit… so healthy!
Instead of 1 chicken egg, use 2 quail eggs to avoid a chocolate omelette. And microwave for only 30 seconds max—just leave it in for a few minutes after it beeps to gently finish cooking.
I didn’t bother mixing the egg and vanilla in the bowl, I just put it all in the mug and it turned out the same as when I put it in the bowl. That was just an unnecessary step that wastes dishes. But otherwise is delicious as is. Super simple and easy, practically no effort, but pretty good results.