In less than 5 minutes – seriously, prep and baking – you can have a rich, hot, molten chocolate cake. We deliberately made this as a serving for one so you can indulge anytime – no need to wait for a party. Make sure your mug is microwave safe. In the recipe we give you the choice of sinking a chunk of either semisweet or mil chocolate into the center of the batter; we used milk chocolate in our photo so you could see the melty goodness even better.
Images: Peter Muka
- 1 tablespoon plus 1 teaspoon unsalted butter
- 2 tablespoons milk
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon sifted Dutch-processed cocoa
- ¼ teaspoon baking powder
- Pinch salt
- ½ ounce chunk of semisweet or milk chocolate
- Scoop of vanilla ice cream
- Have a 10-ounce microwave-safe mug at hand. Melt butter in the mug in the microwave. Whisk in the milk and sugar, then the flour, cocoa, baking powder and salt using a fork. You should have a liquid batter. Drop the chunk of chocolate in the center and press it down gently to make sure it is submerged.
- Microwave on High power for 30 seconds and check. The cake should look puffed and a bit dull. Insert a spoon and the batter should have produced a cake-like texture with a molten chocolate center. If it is cake-like all the way through, reduce the cooking time by 10 seconds next time. If it is all liquid, increase by 10 seconds. Serve with an optional, but highly recommended, scoop of ice cream. Eat immediately.
- Cooking in a microwave is quite variable, as microwaves vary in wattage. Our Test Kitchen microwave is a 1200-watt machine. You should be able to tell what yours is by locating the label, often inside the door of your microwave. If your machine’s wattage is lower, you will most likely have to cook your cake longer or, conversely, if it is a higher wattage, your cake will be done even more quickly. Try adjusting by 10 second increments.
- The wattage will affect how this cake cooks, but so will the mug. Different materials will conduct the heat differently. Again, trial and error is the key here.
- The 10-ounce mug is a roomy size, but we like to add a scoop of vanilla ice cream on top of the hot cake. The temperature contrast is out of this world.