Chocolate Mug Cake

Chocolate Mug Cake

If you Google “mug cake,” you’ll get more than 100 million results for the one-serving cake that’s baked in a mug in the microwave. Yet finding the right recipe — not too dense, not too sweet — is harder than one might hope. This version, adapted from “Baking Class: 50 Fun Recipes Kids Will Love to Bake!” by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it. —Margaux Laskey

Yield: 1 serving

1 tablespoon unsalted butter

1 egg

A few drops vanilla extract

3 to 4 tablespoons granulated sugar, to taste

3 tablespoons unsweetened cocoa powder

A pinch of kosher salt

1 teaspoon mini chocolate chips (optional)

Confectioners’ sugar or vanilla ice cream (optional)

Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.

Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.

Cook in the microwave on high for 1 to 1½ minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

TIP: If you’re expecting a French-bakery level chocolate cake, you will be sad. If you are a person who has made Pinterest mug cakes on occasion when the late night chocolate cravings hit, you will be happy. This is a good mug cake, probably because there is no raw flour taste. I cut out a tablespoon of sugar because it seemed like a lot, but then the cake didn’t taste sweet, so vanilla ice cream was a necessary addition. Your call. I’m satisfied.

Made this 2 times following the recipe but for using salted butter & so eliminating pinch of kosher salt. Chose 3T for the sugar & was plenty sweet. Fun & delicous & looked just like photo. The 3rd time I thought about the question someone asked about using oil instead of butter. I didn't want to try oil (I love butter) but it made me wonder if tahini - a great chocolate partner - would work instead. Used 1TBSP tahini plus a few drops of water in place of butter. Worked very well.

Only used 1T of sugar and came out sweet enough with pronounced dark chocolate flavor. Definitely under cook this. 1min 30 seconds is way too long and results in a very dry cake. Cook for about 50 seconds for a perfectly gooey molten cake.

I followed the recipe, except used only 2 T. sugar. I baked in a conventional oven at 375 for 12 minutes. Perfect. I can't wait to make these with my granddaughters!

How fun this was to make! We used salted butter (Kerrygold) so skipped the pinch of kosher salt. Otherwise made as written and opted for 3 TBSP sugar which was plenty sweet. I bet this would be yummy with a tiny scoop of vanilla ice cream but alas none in the house. This is a perfect little recipe to introduce kids to cooking or to bring out he kid in we...old...umm...well seasoned cooks who love to play in the kitchen.

Tried this recipe and another one that uses flour. Preferred this one. Once you get over the idea that it isn't a cake, it's not bad, & would be fun with kids, but think for a quick fix I prefer my chocolate straight (with the alcohol on the side)! If you're going to make this, 3T sugar was enough and 50 sec was just about right in my microwave (and still maybe a tad too long).