- Dish type
- Mini cakes
- Mug cake
This mug cake is a real treat. Everyone who's made this told me it's the best recipe. I am sure you're gonna love it!
São Paulo, Brazil
17 people made this
- 4 tablespoons plain flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon muscovado sugar
- 1 tablespoon caster sugar
- 1 teaspoon instant coffee powder or espresso powder
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 tablespoons vegetable oil
- 5 tablespoons whole milk
- 1/4 teaspoon vanillla extract (optional)
- 1 big piece of your favourite chocolate (20-25g)
MethodPrep:4min ›Cook:1min ›Ready in:5min
- In a bowl mix all the dry ingredients.
- Add the oil, milk and vanilla, and mix just till incorporated.
- Transfer to a large mug and place the piece of chocolate in the centre.
- Cook in the microwave for about 70 seconds or till it looks cooked on top (don't overbake it!).
See it on my blog
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Chocolate Fudge Mug Cake
I am going to hazard a guess and say you do not want or need any preamble to this recipe for a Chocolate Fudge Mug Cake. So really, I am not going to give you much of one. Suffice it to say that the benefit of a one-serving chocolate cake in a mug are many. Those of you who have been around keto and low carb for a while might be questioning why I felt the need to make a version of something that is all over the interwebs. Well, if I got a dollar for every time someone said that wanted a chocolate mug cake recipe that worked or wasn’t dry or tasted good, I’d be a rich woman. So my hope is that I have fixed whatever Chocolate Mug Cake crisis folks were experiencing with this version.
Now you can have Chocolate Fudge Mug Cake in a couple of minutes. And – maybe more importantly – you do not have another 7 or so pieces staring at you from the kitchen counter. Nope, this is one and done. The effort required to get up and make a second one is a lot more than merely slicing another piece from a large cake, so this Chocolate Fudge Mug Cake is inherently self-limiting.
And you can have your cake in a matter of minutes. Which is a big win for busy peeps who just need fast delicious keto meals to power them through the day. This Chocolate Fudge Mug Cake is both fast and delicious. Of course it’s basically a chocolate omelet if you think about it, so yes, you can totally eat it to break your fast at whatever time that is if you so fancy. I dare you – take the ingredients to the office and make one in the microwave in the kitchen and see what reaction you get.
This Chocolate Fudge Mug Cake is light and dense and rich all at the same time. Also, moist. And for those of you who just cannot get on with that word, let’s just say this Chocolate Fudge Mug Cake is not dry. It might just become your favorite go-to I-need-a-little-something-after-dinner thing.
Chocolate Fudge Mug Cake
Author: Carrie Brown | Prep time: 2 mins | Cook time: 2 mins | Total time: 4 mins | Serves: 1
Chocolate Mug Cake
- Quick Glance
- Quick Glance
- 10 M
- 15 M
- Serves 1 to 2
Ingredients US Metric
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt
- 1 ounce milk or dark chocolate
- 2 tablespoons (1 oz) unsalted butter, cut into 2 pieces
- 1 large egg
- 1/2 teaspoon vanilla extract
In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, and salt.
Break 1/2 of the chocolate into rough 1-inch (25-mm) pieces. In a 12-ounce (355-ml) microwave-safe mug, combine the chocolate pieces with the butter. Microwave at 50 percent power, stirring often, until melted, 50 seconds to 2 minutes.
Add the flour mixture, egg, and vanilla and mix until smooth and well combined, being sure to scrape corners of mug.
Microwave the cake batter at 50 percent power until batter has doubled in size, 50 to 70 seconds.
Break the remaining chocolate into 2 pieces and press it into the center of the cake with the top of the chocolate pieces flush with the top of the cake.
Microwave the cake at 50 percent power until the cake is firm but the top is just wet to the touch, 15 to 30 seconds. The cake may rise above the edge of the mug but won’t overflow.
Let the cake rest for 2 minutes. Devour.
Recipe Testers' Reviews
This recipe was the best chocolate cake in a mug that I've ever had, and I've had quite a few! I've made my own from scratch and made the prepackaged ones you can get at Trader Joe's, and while all of them have been a nice quick fix for a chocolate cake craving, none of them hit the actual fluffy texture of cake. This one does, and it's also very chocolate-y and not too sweet.
It's not as simple as the "pour powder into a mug, add milk/water, and microwave" instructions of the pre-made mixes, but measuring out the flour and sugar is worth it. So is figuring out how to run your microwave at 50% power (which I've never had to do before this), and I'm pretty sure that's the real secret. One could argue that these same ingredients and steps are needed for a normal chocolate cake, and that's true, but this version is great for a 1-serving portion and is much faster.
I used Droste Dutch cocoa powder and Callebaut semisweet (54.5%) for the chocolate elements and they worked great. Adding in the extra 2 pieces of chocolate at the end is key—I found myself moving my spoon around to get some of the melted chocolate in every bite.
Both family members who tried this cake were surprised and utterly delighted at how good it was. I will definitely be making it in the future when I crave the texture and flavor of chocolate cake, but can't bring myself to make a full cake!
I'm not someone who bakes frequently, and when I do, it's mostly bread or cookies, but this seemed like a simple and right-sized proportion for a quick dessert to share for two.
It's easy to make, but in the end, my first attempt failed. I used a heavy ceramic 12-ounce mug which resulted in a not very texturally tasty cake. It was certainly chocolatey, the cake was just at the edge of being overcooked. I didn't get as much rise as I expected considering the warning in the recipe. So I tried again, this time using an 11-ounce souffle dish. The result was much better as the texture was better, nicely cooked with a moist crumb. Plus, it rose almost to the top of the cup. So, for a quick and easy chocolate charge, give this a try.
I used Dutch-process cocoa and a 1200-watt microwave. I tried 50 seconds, then increased it 15 seconds as it didn’t rise very much, then another 10 seconds to double in size, before adding the chocolate pieces. I then zapped it about 20 seconds, and another 10 to reach just wet to the touch.
This was a quick and yummy chocolate treat. While still hot/warm, it would definitely satisfy a chocolate craving with minimal effort. For a microwave cake, it was good!
The chocolate pieces that you add at the end which create the “molten” aspect are key. It's important to make sure the chocolate pieces reach completely through the whole cake—top to bottom. This melted chocolate is the one biggest factor to the cake’s success.
The chocolate did not overflow, but I made sure I used a large mug with a flat, not tapered bottom. I put it in one mug and scooped it into 2 ramekins to eat.
I wouldn’t recommend once cool, as the cake texture changes too much. I might add a pinch of flaky salt to the top next time. The main reason I would recommend this—not for flavor or texture—but all in all, a fun treat that would be a good activity for kids and those wanting quick, individual portions of molten chocolate cake. I can see sending this in little packets to college with my kids for a quick, warm, chocolate fix.
I think we should rename this recipe “20-minute magic cup cake.” I got a resounding “yabba-dabba-doo” when I brought out the cup-cake with breakfast. Dessert for 3.
If not for the molten chocolate center, there wouldn’t be as much wow in this chocolate cake. Even though I used Dutch-processed cocoa, the crumb was dense albeit tender. However, the small portion that then gets dredged in melted chocolate gets resuscitated from the microwave induced denseness. I might even cut back 15 seconds on the first baking on my next attempt. I also mixed the batter in a separate bowl, then transferred to the mug for baking.
Might even try using espresso cups and watch like a hawk through the microwave glass.
This is a great recipe! What a treat to make a quick chocolate cake in the microwave. The flavor was intensely chocolate and the cake is best eaten right after it has rested for the 2 minutes so you can enjoy that warm molten chocolate middle.
I wanted to make sure I had the exact proportions called for in the recipe so I weighed the flour, sugar, and Dutch-processed cocoa powder. The timing of the various recipe steps worked perfectly in my 1200-watt microwave.
The recipe definitely works and the result looks like the picture. It yields one generous portion or two smaller tastings if you can stop eating long enough to share with a friend! It would be fun to try inserting 1/2 ounce of different flavored chocolate for the molten center such as caramel-filled chocolate, raspberry, white chocolate, amaretto.
I microwaved the batter for 30 seconds once I added the chocolate pieces. The cake was firm and the surface was wet to the touch. I had no issues with overflowing. I used a 450-ml mug and it might be nice to use a smaller mug (the 12-ounce mug suggested) so you can see the top of the cake.
This sure hit the spot! I've tried other mug cake recipes in the past but none as good as this. The mug cake is super chocolatey, moist, yet not super dense. The molten chocolate is a great addition. The chocolate melted with the butter, as well as the chocolate added partway through cooking, really elevate this humble mug cake from the satisfying to the decadent.
Who knew something that came from the microwave could be so rewarding! The chocolate you choose will have an impact. For example, I used an 88% cacao bar which added no extra sweetness but a whole lot of chocolatey richness. I think this is a good time to choose the chocolate you typically like best to maximize enjoyment.
Given that this cake is best eaten out of the mug, I would say it is 1 serving. I did, however, enjoy this with my toddler, so you can stretch it! It's a perfect treat to make with little ones (or anyone with little patience) as it comes together in a snap. I used a small 1040-watt microwave and did not have to adjust the times.
Once the butter is melted a good vigorous stir really helps melt that chocolate.
The first round in the microwave took 60 seconds. The second round took 30 seconds. The wetness on the top did dry up a bit during the 2-minute rest. I had no issues with overflowing. It did puff up beyond the rim but it wasn't liquidy.
When you need a chocolate dessert and you have nothing on hand, it’s comforting to know that you can make an acceptable one in minutes. If you are a baker, chances are you have everything you need for this. I made this for my adult kids while helping them with their newborn, they had no 12-ounce mugs so we did it in a pyrex measuring cup and once the baby was quiet, we were able to stick our spoons in and have a satisfying dessert. The molten part didn't work that well as we had no bar chocolate on hand and did it with chips, though the flavor was great.
I would say it serves 2 although 3 of us happily stuck our spoons in and had enough. We actually didn't finish it and the next day it was good enough to finish off with morning coffee. My timing took a bit longer than the recipe suggested—maybe I just didn't keep good enough track of the seconds as we were operating on a total lack of sleep, new baby and all!
This recipe appeared just in time. I was thinking about chocolate cake, but making a full-sized cake was too much for my household of two. Also I wanted it, like, yesterday. I have tried several microwave cakes in the past that just don't scratch the chocolate itch. So while this doesn’t have the most heavenly tender crumb or to-die-for rich chocolate flavor, it is pretty good for what it is, a cake that's made in the microwave. It's pretty moist, a little denser than a regular cake, but not too chewy or dry since the author added the advice of microwaving on half power so it doesn't get overdone.
I also liked the step of putting chocolate shards in the middle, which added nice little melty tunnels. Overall, not a complete replacement for a typical chocolate cake, but a nice recipe to have on hand for the chocoholics among us.
I've always heard that when melting chocolate, you should take it off the heat when its 80% melted and stir until it's totally melted from the residual heat in order to avoid scorching it. So I took out the mug when all the butter was melted and the chocolate was roughly 80% melted, after 1 minute, and just stirred until it was all melted and homogenous.
I used Hershey brand cocoa powder and dark chocolate from a 72% cacao bar.
It serves one, and no, you cannot have a bite.
While the cake was moist and satisfying with some nice melted chocolate surprises throughout, after eating about 1/3 of it, I thought it could use a drizzle of something. Ice cream or even just a spoonful of cream would be good, but I opted for a shot of hot espresso. It made a nice little mocha variation with the wet texture of a tres leches cake. Also a nice save if you happen to overcook your cake and dry it out by accident.
I enjoyed this chocolate cake multiple times—let’s just say enough times to learn the recipe by heart. and know that when there is no more bar chocolate left, chocolate chips actually work well, too. and that just over a tablespoon of them weigh 0.5 oz. (You might gather that the cake is definitely worth a try?)
The first time I tried it, I coasted through the easy recipe too smoothly and inadvertently skipped the last step. Let the cake rest for 2 minutes. What, wait for 2 minutes?! (There it is, a warm chocolate cake in the microwave just for me—who’s paying attention to the recipe at that point?) Piping hot or just warm, this full-flavored chocolate cake is a soul-melting treat, and the time it takes to make it is hardly an interruption.
Mixing dry ingredients in a separate bowl was a great idea, as the cake had even texture with no dry or wet pockets. The timing worked great for my 1100-watt microwave oven, and the finished cake stayed below the rim of the mug, even when I tried it in a 10-ounce coffee cup. Bar chocolate was easy to push into the cake, but with chocolate chips, I created a hole in the center of the cake first using the end of the handle of a wooden spatula.
HUNGRY FOR MORE?
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Maybe I missed it, but what was the power of the microwave oven that was used to create the original recipe?
Rita, the recipe is based on a full size 1200-watt microwave. If your microwave has less power, you’ll need to increase your cooking times slightly.
You will love how easy it is to put this Chocolate mug cake recipe together. So rich and delicious it is hard to believe that it&rsquos clean and healthy. Plus it has the added protein! Don&rsquot like protein or have any whey protein handy, you can replace it with one tablespoon of almond meal. This mug cake recipe makes a large portion and can easily be shared.
How to make this chocolate mug cake recipe
You will need to get a deep enough mug that is high enough so the cake doesn&rsquot overflow in the microwave. First, add about 3 tablespoons of the chocolate chip with the coconut oil and then melt. Then, add the flour, protein, baking soda and water into the melted chocolate. Mix thoroughly until combined. Next, add the egg into the mixture in the mug and stir again. Finally, place in the microwave and cook for about one and a half minute. Your chocolate mug cake is almost ready! Let it cool and garnish with more chocolate chip if needed and some coconut whipped cream.
What is a mug cake?
So many ask this question so don&rsquot feel left out if this question has crossed your mind. A mug cake is exactly what it sounds like. It is simply a cake made in a cup and usually, the recipe will be for a single serving of cake that&rsquos quick and easy to make in a matter of minutes in the microwave.
Can this mug cake be baked in the oven?
This Chocolate mug cake recipe is solely developed to be cooked in the microwave for 1-2 minutes. This will not work in the oven and it is really pointless to wait 15 minutes or so when you can just pop it in the microwave instead.
Making this recipe?
I would love to get some feedback on this chocolate mug cake recipe. Leave me a comment below and ley me know if you liked it or not and if you made any changes to the recipe.
Here are a few other desserts recipes below that I think you will enjoy:
- Cinnamon Sugar Pumpkin Donuts
- Double Chocolate Keto Brownies
- Easy Peanut Butter Keto Cookies
- Healthy Pumpkin Muffins
Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Protein Chocolate Mug Cake Recipe delivered right to your inbox!
Finally, if you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
How to Make Chocolate Lava Mug Cake
First, you&rsquoll need a large mug. We&rsquore not skimpy on our portion size here!
You&rsquoll start by putting 3 tablespoons of butter inside your mug. Melt in the microwave for about 20 seconds.
Add in 3 tablespoons of sugar, 4 tablespoons of all-purpose flour, 2 tablespoons of unsweetened cocoa, and a nice big pinch of salt.
Mix well. You&rsquoll see it start to get nice and chocolaty.
Now, we&rsquore going to add the wet ingredients. Add 3 tablespoons of milk, 1 egg and 1/2 teaspoon of baking powder. Stir until you get a nice, smooth batter.
Now it&rsquos time for the chocolate!
You can use a variety of different brands and flavors here. Choose your favorite! White chocolate. Dark Chocolate. Milk chocolate. It&rsquos up to you. Dove, Hershey&rsquos, and Cadbury are some of my go-to&rsquos.
Place 1oz of your favorite Chocolate on top of the batter.
And here comes the secret ingredient&hellip
The key to a great molten lava mug cake is keeping it nice and gooey on the inside. So you&rsquore going to put a tablespoon of water over the center. This will give you that delicious, melted center.
Now we&rsquore going to pop it in the microwave for about 1 minute and 20 seconds. This may vary depending on the power of your microwave. So you may need to experiment.
Start with a minute and check your cake. Like any dessert, it&rsquos important NOT to overcook. You want the cake to be moist.
The top should still be a little sticky, but fully set.
Once it&rsquos ready, dust with powdered sugar on top and dig in!
It&rsquos almost too easy. A few simple ingredients and a minute in the microwave make for a rich, fudgy, decadent dessert that you can whip up anytime. Perfect for those nighttime cravings or sharing with friends.
You can top it off with some vanilla ice cream, whip cream, caramel sauce, chocolate chips, peanut butter chips, bananas, or even some chocolate sauce on top.
Because honestly, how can you ever have too much chocolate?
Customize this mug cake any way you like.
It&rsquos a little taste of heaven all wrapped up in a mug. Makes me want to snuggle up in a blanket just thinking about it. Add a cup of coffee to the mix and I&rsquom in heaven.
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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)
Paleo Chocolate Mug Cake
This chocolate mug cake will satisfy your sweet tooth cravings in under 5 minutes! Plus it’s made with only paleo ingredients!
To whip up this simple dessert, simply stir together your dry ingredients. Then stir in your wet ingredients. Finally add the egg last and stir it in. Top your batter with chocolate chips and microwave it all for about 60 to 90 seconds. That’s it!
Your gooey chocolate cake is ready to devour! The texture is somewhere between a cake and a brownie. OH SO GOOD.
It is made without white flour, refined sugar, and all the preservatives you’ll find in a boxed cake mix. That’s worth celebrating! But this is still very much a dessert. It’s a rich, indulgent, very chocolatey, and very fast sweet treat.
Enjoy as is or top with your favorite ice cream, whipped topping, powdered sugar, or fresh berries.
- 2 cups white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ¾ cup butter
- 1 ½ cups unsweetened cocoa powder
- 5 ⅓ cups confectioners' sugar
- ⅔ cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Easy Nutella mug cake recipe
This Nutella mug cake is gooey, rich, chocolaty, soft, tender, and dreamy. When you’re in the mood for a decadent dessert, this easy Nutella mug cake comes in handy.
This Nutella mug cake is insanely delicious, made in under 5 minutes, this Nutella mug cake satisfies your 2 am cravings. This recipe is made with simple ingredients you probably have laying around in your kitchen.
this chocolaty Nutella mug cake batter comes together in under a minute, then cooked in the microwave for another minute or so. Our favorite part about this recipe is that it doesn’t require an oven.
Watch our easy Nutella mug cake video:
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What you will need for this recipe:
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Granulated sugar– we like to use granulated sugar, also it the most common sugar used in baking. Caster sugar will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but and cocoa powder will work!
Baking powder- to help the cake rise
Pinch of salt- for flavor.
Vanilla extract– vanilla extract Is an essential ingredient for chocolate cake.
Milk– gives the cake extra moisture. We used whole milk.
Oil – we used vegetable oil for this recipe. canola oil and will work great for this recipe.
Nutella- use Nutella or hazelnut chocolate spread.
Powder sugar (optional) – for decoration.
How to make easy Nutella mug cake:
1. In a big mug or a small bowl, mix together the dry ingredients: flour, sugar, cocoa powder, and a pinch of salt. Mix well with a fork or with a mini whisk.
2. Add the wet ingredients: milk, oil, and vanilla extract. Mix well.
3. Transfer the batter into a mug. (if you’re using a small mixing bowl).
4. Place 1-2 tbsp of Nutella spread on top of the batter.
5. Place the mug in the microwave and microwave for 1 minute and 20 seconds.
6. place another tsp of Nutella on top and dust with powder sugar.
7. Serve the Nutella mug cake hot and enjoy!
Is this Nutella mug cake eggless?
Yes, this Nutella mug cake no eggs.
Can you cook mug cakes in the oven?
Yes, if you don’t have a microwave, you can make these single portion cakes in the oven. Pour the Nutella cake batter into a greased oven-safe mugs or small baking pans, and bake in a preheated oven at 350F or 15-20 minutes.
How to serve this Nutella mug cake?
Serve this Nutella mug cake hot with vanilla ice cream. Serve this Nutella mug cake with powder sugar, whipped cream, and chocolate syrup. Serve this Nutella mug cake by itself as a quick dessert.
Can I skip the baking powder?
No, the baking powder helps the cake rise and gives the cake a fluffy structure.
Can I use another chocolate spread?
Yes, you can use any kind of your favorite chocolate spread. Place 1-2 tbsp of the chocolate spread on top of the batter before baking and microwave according to the instructions.
Can I use a chocolate cube instead of the chocolate spread?
Yes, before microwaving, place a chocolate cube on top of the batter and microwave according to the instructions.
More chocolate recipes:
Vegan Chocolate Cake Recipe– The best vegan chocolate cake – a quick and easy recipe anyone can make. Really simple, yet very delicious!
No oven chocolate cake– This moist and fluffy chocolate cake is made with no oven, no butter, no milk, no baking pan, and no chocolate!
3 Ingredients Brownies Recipe– Easy 3 ingredients Nutella brownies recipe, the easiest way possible to make brownies, loaded with rich Nutella flavor, takes only 5 minutes to prep.
Chocolate Biscuit Cake- This no-bake chocolate biscuit cake is one of the easiest no-bake recipes, takes only 20 minutes from start to finish, and it tastes incredible! This recipe doesn’t require an oven, but still tastes amazing!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
Rich and moist chocolate mug cake recipe - Recipes
Of all the challenges in my life, finding a more convenient route to chocolate cake was lowest on the list of priorities.
So naturally, it had to be tackled immediately.
I set-out thinking “YES, this will be the easiest and most fun recipe I’ve ever posted. What’s better than tinkering around, perfecting cake recipes, eating chocolate and drinking coffee all day?!”
Let me tell you, it was not the chocolatey Shangri-La I envisioned.
I felt like the leading role in that old tale about a father that caught his teenage son smoking cigarettes, and punished him by making him smoke the whole pack.
But in my case, I was hesitantly eating one failed “mug cake” attempt after another. One smelled of burnt rubber. Another was too chewy. Another too dry. Wasn’t mug cake supposed to be simple? Wasn’t that the beauty of it? Just throw a couple ingredients in a mug, nuke it, and call it good?
What I learned that day, is that mug cake falls firmly within the “Pick Two” philosophy.
That is, pick two from: Tasty, Quick, or Simple.
Whenever I attempted to over-simplify or reduce the number of ingredients, the result was disappointing. So in the end, the final recipe requires a few more elements, but it’s still fairly speedy to make…. less than 5 minutes total.
But more importantly, the taste. It’s not only the best mug cake I’ve ever had, it’s one of the best chocolate cakes I’ve had, period. The final recipe is a rich, decadent cake with a molten center and a fudgy topping. It’s a dish for people that think the batter from the mixing spoon is the best part.
And to be honest, it’s still “simple” to make, but it requires a few more ingredients than many other mug cake recipes floating around.
The addition of coffee creates a well-rounded compliment to the intensity of the chocolate. And because it’s egg-free, you don’t have to be concerned about under-cooking it in the microwave.
CAN I ADD ANYTHING TO MY LOW CARB MUG CAKE?
Yes, absolutely, you can add in other ingredients to your chocolate mug cake! Some things that taste really good are chocolate chips, macadamia nuts, pecans, a sprinkle of cayenne pepper, or even a dash of cinnamon.
Feel free to adjust the flavors to fit what you like, and it will be delicious. You can also top the keto cake with your favorite low carb ice cream, chocolate fudge, or even low carb caramel sauce.
As always, keep in mind when adding toppings and other ingredients can affect the nutritional information. While toppings are amazing, you want to make sure not to go overboard and keep this a healthier dessert option.