Chocolate Microwave Mug Cake

Chocolate Microwave Mug Cakes topped with ice cream

I purposely waited until after April 1st to post this little Disco Party of a Chocolate Microwave Mug Cake, because I didn’t think you’d take it seriously enough. It’s very serious! 😉

The recipe was inspired by one of the most celebrated pastry chefs of our time, Christina Tosi. Her new Milk Bar book, all about cake, is full of playful, but delicious cakes. Her molten chocolate microwave mug cake is in the same chapter as crock-pot cakes and there are 50 pages dedicated to cake pops, sans the stick.

Cake truffles are a catering trick we used to do in professional kitchens to use up the cake scraps and make truffles that were quick and delicious. Christina has lots of fun flavors. I generally go for a recipe in a new book that introduces a technique I’ve not tried before, so baking in a microwave seemed like a good challenge.

I was late to buying a microwave, but my boys begged me for it. Now, I am the only one in the house that uses it, mostly to melt butter, but that keeps it pretty busy. Well, as you’ll see from my instagram video, I mastered it.

It’s a cheeky recipe, but I promise, it is one of those cakes you’ll rely on when you need to indulge at midnight. Just you, Donna Summer and a crazy-satisfying mug of chocolate cake. I added Caramel-Peanut ice cream to the top, because who eats chocolate cake at midnight without ice cream?

Watch me make this cake and disco my hair in my instagram video.

Chocolate Microwave Mug Cake batter in three mugs

Chocolate microwave mug cakes topped with ice cream 

A chocolate microwave mug cake topped with ice cream

Two chocolate microwave mug cakes topped with ice cream.

Chocolate Microwave Mug Cake

This chocolate microwave mug cake is one of those cakes you’ll rely on when you need to indulge at midnight. Just you, Donna Summer and a crazy-satisfying mug of chocolate cake. I added Caramel-Peanut ice cream to the top, because who eats chocolate cake at midnight without ice cream?
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Ingredients

  • 2 1/2 tbsp (40g) vegetable oil
  • 2 1/2 tbsp (40g) buttermilk
  • 2 tbsp (50g) hot coffee
  • 1/4 tsp vanilla extract make your own
  • 1 egg
  • 1/2 cup (100g) sugar
  • 1/3 cup (45g) cake flour
  • 3 tbsp (25g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp chopped Heath bar pieces optional

For Serving

  • ice cream*

Instructions

  • In a large bowl whisk together the oil, buttermilk, coffee, vanilla, and egg.
  • In another bowl sift together the sugar, flour, cocoa, baking powder, and salt. Whisk the dry ingredients into the egg mixture until smooth. Stir in the chopped Heath bar, if using.
  • Divide the batter into two 12-ounce mugs. Microwave the cakes, one at a time, for about 45 seconds or until they are almost set on the top. They are meant to have just a bit of molten cake batter left on the top, but if they are still liquid, return to microwave for another 10 seconds. The timing will vary slightly, depending on the power of your microwave.
  • Serve immediately with ice cream.

Notes

*Ice Cream: I made the vanilla ice cream base from The Perfect Scoop by David Lebovitz and added 1/3 cup caramel sauce and 1/4 cup chopped peanuts to it.
Oven instructions: You can bake these in your regular oven at 375°F for about 10-15 minutes (this will depend on the shape of your cup and how deep the batter is in it. It is done when a tester comes out with wet crumbs clinging to it. You don’t want the tester to be clean.)
Tried this recipe?Let us know how it was!

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