Chocolate Mug Cake

/ Bluebird Gardens/

One minute in a microwave and you will have a nice little chocolate cake serving. (Photo by Charlotte Ekker Wiggins)

Chocolate Mug Cake

The forecast is calling for another winter storm with ice, possibly snow and wind chills in the single digits. That’s winter for us in USDA Hardiness Zone 5, a great excuse to mix up individual packets to make Chocolate Mug Cakes as a warm treat.

You can make these with either regular milk, chocolate milk or powdered milk. I note the options for using regular milk and powdered milk.

Why powdered milk?

I keep powdered milk handy for those times when I run out of regular milk and still need to cook with milk but don’t want to go to the store to get milk because of say, an incoming winter storm.

You can also substitute honey for granulated sugar.

I mix directly into the mug ensuring it was well mixed. (Photo by Charlotte Ekker Wiggins)

Chocolate Mug Cake Recipe

You will need per serving:

  • ¼ cup all-purpose flour

  • 2 tablespoon unsweetened cocoa powder

  • ¼ teaspoon baking powder

  • 2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter) or use 2 tablespoons honey

  • ⅛ teaspoon kosher salt

  • ¼ cup + 1 tbsp. milk or 1/4 cup powdered milk and 1/4 cup water

  • 2 tablespoon vegetable oil

  • Optional: 1 tablespoon hazelnut chocolate spread or mini chocolate chips

To make:

  • In a medium bowl, whisk together dry ingredients. I actually mix them in the coffee cup but make sure to thoroughly mix; scrape the bottom of the cup to get everything mixed.

  • Whisk in the milk and vegetable oil, or powdered milk and water, or the liquids and honey until all ingredients are combined and batter has no clumps.

  • I mixed the ingredients (in a lovely) 8 ounce gift mug which had enough head space for the cake to rise without pouring over.

  • Optional: Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter, that will happen as it cooks.

  • Microwave mug cake for 1 minute on high; monitor your microwave for the length of time since microwaves do vary.

  • Carefully remove from microwave; allow to cool.

Possible toppings:

Drizzle your chocolate mug cake with chocolate syrup, honey or whipped topping.

Other tips:

Using the Hershey’s Special Dark unsweetened cocoa makes the cake less sweet, which I like. If you prefer a more sweet cake, use regular unsweetened cocoa and add chocolate chips.

When making, use 5x5 inch snack bags and make several dry ingredient servings at once, Note the wet ingredients to add on the outside of the bag so you don’t forget.

Store the bags to make a quick treat later or to give as gifts. Hopefully you have better handwriting than I do or you print your direction labels. Pack several in a pretty basket or, better yet, include in a microwave safe coffee mug.

Charlotte