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American·dessert

Minute Chocolate Mug Cake

A remarkably light and moist chocolate cake that cooks in just 45 seconds in the microwave. Unlike typical rubbery mug cakes, this version uses melted fats and specific mixing techniques to achieve a true cake-like texture, further enhanced with toasted almonds, coconut, and chocolate chips.

Prep

5m

Cook

1m

Total

6m

Serves

2

Method

  1. 01

    In a mixing bowl, whisk together the egg, sugar, a small pinch of salt, cocoa powder, vegetable oil, and melted butter until smooth.

    Step 1
    Watch · 0:43
  2. 02

    Stir in your optional mix-ins, such as shredded coconut, toasted almonds, and chocolate chips, along with a small splash of milk.

    Step 2
    Watch · 1:26
  3. 03

    Whisk the flour and baking powder together separately, then add to the wet batter. Stir with a spatula only until the flour is no longer visible; do not over-mix.

    Step 3
    Watch · 1:53
  4. 04

    Divide the batter evenly between two coffee mugs or similar heat-proof cups. Tap the mugs firmly on the counter to settle the batter and remove large air bubbles.

    Step 4
    Watch · 2:27
  5. 05

    Microwave on full power for 45 seconds. The cake will rise significantly during the last 15 seconds of cooking.

    Step 5
    Watch · 2:56
  6. 06

    Let the cakes rest for 2 to 3 minutes to allow the texture to set. Garnish with a dusting of powdered sugar, a scoop of ice cream, and an extra sprinkle of cocoa powder before serving.

    Step 6
    Watch · 4:26

From Chef John

  • “I can still see flour keep stirring... I can't see any more flour stop.”
  • “Give them the oh tapatapa times two.”
  • “By minute I mean 45 seconds.”