One night in college, I was craving chocolate cake so badly, I thought my eyes might fall out. The cafeteria was closed though, and I didn’t want to venture off campus looking for a slice. So I googled “chocolate cake at home, without an oven, in less than fifteen minutes.” — and I was introduced to the world of microwave-baked goods.
It hit the spot that night, but mostly because I was so amazed by the fact that I had just created a chocolate cake in a mug with my dorm room microwave. The next time I made it, and the next, I started realizing something: once the novelty wears off, chocolate cake in a mug isn’t that good. It’s often spongy, quick to burn, raw in the middle, and bland. But I was determined to make it work.
It’s been a mildly shameful, mostly PMS-fueled journey to find The Perfect Chocolate Mug Cake. I think I made about 20 different versions before finding this one. Make this guy as soon as you can — it’s texture is spot on, it’s chocolate-y rich with a melty Nutella center, and it’s the perfect size. 5 big bites, or 10 little ones, it’s up to you.
5 Minute Single Serving Chocolate Molten Cake
Adapted from Made From Scratch
2 tablespoons flour
3 teaspoons cocoa powder
3 teaspoons sugar
1/4 tsp baking powder
1 tablespoon melted coconut oil, or vegetable oil
2 tablespoons milk (whole, almond, or soy)
1 heaping teaspoon Nutella or peanut butter
Flaky salt, for topping (optional)
In a mug or large(ish) ramekin, whisk together your dry ingredients (flour, cocoa powder, sugar, baking powder, and salt) until well combined.
Stir in the oil and milk, breaking up any clumps and making sure to scrap the bottom for any flour. Drop in a teaspoon of nutella or peanut butter into the center of the batter. Bake in the microwave for 1 minute, checking at 55 seconds (when mine is usually done.) Top with some flaky salt. A scoop of vanilla ice cream would also be delicious.
Happy Monday! I hope everyone has a wonderful week. (Make this tonight.)