Molten Double Chocolate Mug Cake

Active Time 1½ minutes

Total Time 3 minutes

No one ever says, when looking at a mug cake, “Why, that’s the prettiest thing I’ve ever seen.” But extremely yummy cakes in less than 3 minutes do have their price (and looks aren’t everything, in case you did not get the memo). Yes, these mug cakes call for yolks and I know that separating eggs is no one’s idea of a good time. While a whole egg in a mug cake makes it rise high, which we all love, it also makes it taste like rubber, which we don’t love. And you can use the leftover egg white in a batch of coconut macaroons, so there’s that, too. 

Finally, a word to the mug-cake-making wise: The size of your mug and the strength of your microwave will both impact the success of your cake. Using a 12- to 14- ounce ceramic mug guarantees no overflowing of cake in my microwave, but if yours is all-powerful, consider preparing and microwaving yours in a cereal bowl for assurance.

Ingredients

2 Servings

3 Tbsp. vegetable oil

½ cup (50 g) granulated sugar

1 large egg yolk

½ tsp. vanilla extract

3 Tbsp. sour cream

½ tsp. baking powder

½ tsp. kosher salt

3 Tbsp. all-purpose flour

2 Tbsp. Dutch-processed cocoa powder

3 Tbsp. semisweet chocolate chips

Vanilla ice cream, for serving

Step 1

Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave-safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.

Step 2

Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.

Step 3

Let cool briefly— it will collapse—sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot—be careful! Enjoy ASAP with vanilla ice cream.

Variations

For Molten Rainbow Sprinkle Mug Cake, substitute 2 tablespoons of all-purpose flour for the cocoa powder and 1 tablespoon of rainbow sprinkles for the chocolate chips. For Molten Chocolate Chip Cookie Mug Cake, substitute 3 tablespoons of light brown sugar for the granulated; omit the sour cream, and substitute 1 tablespoon of all-purpose flour for the cocoa powder and a rounded  teaspoon of baking soda for the baking powder. Microwave on high for 1 to 1½ minutes, depending on your microwave. A 10-ounce ceramic microwave-safe mug should work here.

Cookbook cover of Snackable Bakes by Jessie Sheehan.

Excerpted from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats by Jessie Sheehan. Copyright © 2022. Published by Countryman Press, an imprint of W.W. Norton. Buy the full book at Bookshop, Amazon, and W.W. Norton.