Molten Mug Chocolate Cake
Member recipe

Molten Mug Chocolate Cake

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(33 ratings)

Member recipe by

Servings

Serves 2

This decadent chocolate cake recipe is perfect for a late night treat. Add a dollop of peanut butter in the middle for an added bonus!

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Ingredients

  • Ingredients
  • 1 coffee mug
  • 4 Tbsp. cake flour (plain, not self-rising)
  • 4 Tbsp. sugar
  • 2 Tbsp. cocoa
  • 1 egg
  • 3 Tbsp. milk
  • 3 Tbsp. oil
  • Small splash of vanilla
  • 3 Tbsp. chocolate chips, optional
  • 1 teaspoon peanut butter, optional

Method

    1. Add dry ingredients to mug, mix well with a fork.
    2. Add egg, mix throughly.
    3. Pour in milk, oil and vanilla, mix well.
    4. Add chocolate chips if desired. Push a dollop of peanut butter into the center of the batter if desired.
    5. Put mug into microwave and cook for three minutes on 1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.

Comments, questions and tips

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Comments (81)

Welshgirlbaker's picture

I make these for when I feel like having some cake. My nephews love them. They do come out quite chewy so I usually pour some warm custard on top.

annaf53's picture
5

Weird to see such a variety of comments. I thought it was fine, what you'd expect from a mug cake. I made it in a souffle dish and followed the recipe exactly. I did use superfine flour and I did give the mix a good beating with a fork, both of which help create a lighter texture. With similar recipes, I've pushed a square or two of dark chocolate in the centre before cooking which makes a gooey centre. This was just right with Greek yogurt for a treat with a cup of tea.

mysterychef's picture

WORST I've ever had. But on the bright side at least it can double up and be used as a sponge as you clean your mug.

Ellesmell's picture

Just made this for lunch. Only after consuming it did I see it's meant to make two servings. I thought the idea behind a mug cake was that it's single serve. The quality was, as others note below, dense and rubbery, probably due to the microwave cooking and the lack of other protocols used to make more delicate cakes. Filling, but not awfully fulfilling. Fun experiment -- the cake crawled up out of the mug and was hanging over the lip as if trying to escape. I feel like Dr Frankenstein.

curlyhuw's picture
0

I'm really sorry to say, but this cake is terrible. Terr. I. Ble. It would plug a hole in a spacecraft.

lois_ford's picture

I'll definitely have another go at this and omit the egg next time. I tried a version with chestnut flour instead of plain flour and 2 tbsp of agave nectar instead of the sugar and it worked out ok. A bit stodgy and dense as others have described. Has any one tried it with mashed up banana instead of the egg?

Rosita2005's picture

I followed fluterific00's advice and skipped the egg. I halved the recipe and the mixture was a bit dry without the egg so I added a bit of extra milk and plain yoghurt. I then microwaved at 800W for 1.5min. Was not too bad for a quick chocolate fix. It was soft and spongy. Next time I will microwave it for 1 min or less to keep it more gooey.
I used a very large mug that turned out to be too large but I did get a decent rise resulting in a nice dome like effect.

hanzyfish's picture
0

I tried this recipe exactly and it was very dense, dry and chewy. Wouldn't recommend.

GreenFairies's picture
5

I followed This exactly, I then stuck in a giant marshmallow, I even microwaved it for 3 mins, this was in a 800w microwave and it was gorgeous, it was melt in the middle, wasn't dry, wasn't rubbery, just perfect, the mug I used was very big, not sure if that makes a difference.

Cook29's picture

I followed this to a T and popped the mixture into two glass ramekins and popped them in the oven at gas mark 6 for 10 minutes watching they rose to a peak only they were gooie in the middle spongy round the outside and crunchy on the top and how scrummy it tasted :)

fluterific00's picture

When making these recipes, I've learned you don't really need the egg. I have used a part of the egg or no egg at all. It comes out better. An egg will make it spongy. I don't know why they always say to use 1 whole egg.

princessalex1981's picture

AWFUL. Don't bother. A real dissapointment.

fluterific00's picture

Don't add the egg.

Melissa110's picture

If you want this to taste amazing and be like a real molten chocolate cake after making the mixture mix 1 teaspoon of cocoa and 2 of sugar then sprinkle over the top and add hot water over the cocoa and sugar then cook omg it's amazing (also no need to mix the cocoa-sugar and water together or into the rest of the mixture)

Jewells86's picture

I'm not sure what everyone's issue was. Tastes like a mug cake to me. I added a 1/2 tsp of baking powder and scaled back the sugar by half. Also, only went 2 minutes in the microwave.

Tazzy275's picture
2.5

I took everybody's advice and it came out perfectly. I used golden caster sugar, self-raising flour and 3Tbsp melted butter. I mixed the dry ingredients (same measurements as the recipe) in a bowl and the wet in a jug. I then poured the wet in the bowl, mixed and added chocolate chunks and 1tsp peanut butter. I microwaved it in the bowl for 1.50min. Great with vanilla ice cream. This method 5*.

eatbananasbananas's picture

Have registered just to say how awful this recipe is! Save the ingredients and spend your time and money making a proper cake! Was like eating chocolate rubber, in fact chocolate rubber would probably taste better!

mother_ship's picture

Dire! Rubbery and dense, waste of ingredients :-(

fluterific00's picture

I've been telling everyone. It's the egg. Don't use it.

elroad's picture

Dreadful! I really should have read the comments below before I cooked this. It was awful. Don't bother cooking it - you'll. be disappointed.

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Questions (2)

Hannah555's picture

Do we have to use vanilla??

erynsmum's picture
0

no, it is optional

Tips (4)

erynsmum's picture
0

Don't bother!

There was NO molten bit, it was so dense and spongy.

marbo's picture

You people seem to have missed a very important part of the recipe title. It is a MOLTEN cake, which means it is NOT a regular cake! It should be gooey, not spongy! Molten cakes have a runny center. Do not add baking powder or use self-rising flour! I agree the 3 minutes sounds too long. I would start with one minute. It should test done around edges, but center should still be soft. And using 1 tsp. baking powder for this amount of cake sounds awful!

For the quickest, easiest regular cake, I mix 1/4 c. cake mix and 2 tablespoons water in a mug with a tiny whisk. Smooth out top and nuke for 30 seconds. Yumm! Add a tablespoon of frosting, ice cream topping, PB, or nutella to top of batter before baking for a gooey pudding cake! Have also made muffin mixes this way, but they use only 1 1/2 tablespoons water to 1/4 c. mix.

marzipanfeind's picture

This worked well for me. Using SR flour gives a better rise, and soft brown sugar makes it fudgy. Mine took about 2 minutes (800W microwave) and I made it in a cereal bowl after reading all the comments, but it would have just fitted in a large mug. Maybe the people who found it overflowed used heaped tablespoons of everything, rather than level ones? Like most microwaved cakes, it needs eating straight away.

marzipanfeind's picture

Made this again last night, this time sticking to plain flour. I suggest you try it! It's clearly how it's intended to be - dense, fudgy (brown sugar helps) and molten-centred. Used 2 tbsp dark brown soft sugar and 2tbsp light brown soft sugar. Using SR flour or adding baking powder gives a more classic cake texture, but I like it like this! It makes plenty for two, as well.