Chocolate microwave mug cakes with napkin and spoons

Prep: 5 mins Cook: 2 mins

Easy

Serves 1

Need a quick chocolate fix? Try making our easy microwave mug cake with storecupboard ingredients and a deliciously gooey chocolate centre

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal1117
  • fat47g
  • saturates9g
  • carbs146g
  • sugars83g
  • fibre8g
  • protein23g
  • salt0.9g
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Ingredients

  • 4 tbsp self-raising flour
  • 4 tbsp caster sugar
  • 2 tbsp cocoa powder
  • 1 medium egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 tbsp vegetable oil or sunflower oil
  • a few drops of vanilla essence or other essence (orange or peppermint work well)
  • 2 tbsp chocolate chips, nuts, or raisins etc (optional)

Method

  1. Add the flour, sugar and cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix. Add the egg and mix in as much as you can, but don't worry if there's still dry mix left.

  2. Add the milk, oil and essence and mix until smooth, before adding the chocolate chips, nuts, or raisins, if using, and mixing again. Centre your mug in the middle of the microwave oven and cook on high for 1½ -2 mins, or until it has stopped rising and is firm to the touch. Don't forget to watch it rise as it cooks!

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Comments, questions and tips

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Hollyberry2911
7th Apr, 2016
This was the first microwave cake I tried (was a little unsure to begin with) but it turned out okay (ie it was edible) however it was extremely dense, this may have been to me not mixing it enough I'm not sure but it fitted in my mug okay and tasted alright so may try other microwave cakes soon to see if it makes a difference
g1ngernut
9th Mar, 2016
2.55
Fitted fine into a big mug. I only used 3tbsp of sugar but then put frosting on the top so plenty sweet enough. Like everyone else said, the cooking time is wrong. I cooked mine for 4 minutes and far too long. I will try 2.5 next time. I'll also try replacing the cocoa for flour next time and make a vanilla cake. Perfect with ice cream.
Adellexx
6th Mar, 2016
2.55
First time as a midnight craving, didn't have caster sugar or self raising; so I substituted those for granulated sugar and plain flour. I used unsweetened cocoa powder but my cake turned out dry and from other comment this is normal? Next time I will definitely add more sugar, cake too bitter for my sweet teeth and unfortunately didn't eat it. Over flown in the microwave too, meh.
Ruby2
21st Feb, 2016
Wasn't until my husband had eaten the Microwave Mug Cake with custard for his dessert, did I realise I forgot to put the oil in. Not only was it very tasty it was also fat free !!!!
hancake90
30th Jan, 2016
Don't leave it in the oven for as long as it says to. Also i found that you need to reduce everything by 1/3.
allanh
9th Dec, 2015
... and actually, while you are at it, you could simply adjust the recipe as posted to quantities to fit a mug... since everyone seems to have found it WAY too much (probably reduce by a third... oh, but then you have a problem with the single egg. Dang!). I started with three small (3 in/7.5 cm diam) ramekins instead of a mug and it made three modest-sized portions in those. It IS a little short on sweetness, but the sponge is good.
allanh
9th Dec, 2015
It would help if someone could edit the first line of the ingredients so the flour and sugar are not irritatingly concatenated like this.
hjlangham
26th Nov, 2015
This was quick and easy, but it only required about 2 minutes in a standard type microwave. I stopped it after about 2 .5 minutes when I saw it wasn't rising any more. Next time I will try about 2 mins but stop just after it stops rising.
perthlady91
20th Nov, 2015
Loved this! Made two massive mugs in 3 mins in microwave! A little too dry - should've grabbed some cream or custard for the centre but was sweet and tasty.
Serren
27th Oct, 2015
Great recipe it's better when you follow it correctly and you can do it wheat free!

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