double dark chocolate mug cake
double dark chocolate mug cake because sometimes you just need to have dessert FAST
mug cakes are certainly nothing new. they have been all over the internet for years. they are perfect for when you need dessert and you need it fast (like 5 minutes or less). mug cakes are perfect because they don’t require fancy ingredients (you probably have everything you need in your pantry) or equipment (you only need a mug and a microwave). dessert, from scratch, in less than 5 minutes. sounds too good to be true, but it isn’t. mug cakes are delicious.
only, when my kids are scrounging around the house looking for something sweet to eat after dinner, which is a daily occurrence, i never remember we can always make mug cakes. so the other day i showed stella how to make this double dark chocolate mug cake.
she is our resident sweet tooth and always on the hunt for dessert. i figure if i can’t remember, if it involves chocolate she certainly will.
double dark chocolate mug cake
- 3 Tbsp flour
- 3 Tbsp sugar
- 2 Tbsp black or dutch process cocoa
- 1/4 tsp salt
- 5 Tbsp butter, melted
- 1 egg
- 1 tsp vanilla
- 2-3 Tbsp dark chocolate chips
- in a microwave safe mug whisk to combine the flour, sugar, cocoa, and salt
- add the melted butter, egg, and vanilla
- using a fork or small whisk, thoroughly blend all ingredients
- fold in chocolate chips (i scatter a few across the top as well)
- microwave 60-90 seconds (make sure to check after 6 seconds)
- allow to cool a few minutes before handling (your mug and cake will be HOT)
- top with vanilla ice cream or freshly whipped cream
while i am not a huge fan of chocolate desserts, i do happen to really like the mild, less acidic flavor of dutch process or black cocoa. black cocoa is an ultra-dutch processed cocoa and very mild tasting (think oreo cookies). this is my go-to for dark chocolate desserts. it can dry your baked goods quite a bit so i added a bit more butter to this recipe than other mug cakes. if you cannot find black cocoa, you can use dutch-process cocoa or hershey’s special dark which is a blend ( and a great substitution).
for a gooey chocolate cake, add chocolate chips or chunks. i prefer dark chocolate, but the kids love bittersweet or semisweet. the beauty of a good mug cake is that you can use what you have on hand at the time. add a dash of cinnamon, a few nuts, or even replace the vanilla with orange extract.
also, it is important to note that not all microwaves are the same, and different mugs will affect cooking time. first, make sure to use a mug or bowl that is microwave safe. second, make sure your mug is large enough or you will have a mess to clean up. finally, check your mug cake after 60 seconds. this is how long mine took to cook all the way through without becoming dry or rubbery. no one wants to eat a rubbery cake even if it is chocolate. if it is not cooked all the way through, try cooking in 5- 10 second intervals until done.
topped with vanilla ice cream or freshly whipped cream, you won’t believe this double dark chocolate mug cake came from the microwave.