first cake in a cup
Warning, if you are a chocolate addict, this may be the most dangerous recipe you encounter.
Yes, that’s right. You can now have your own homemade mini chocolate cake in five minutes. No unpronounceable ingredients, no box mixes, no saying you can’t have cake because you live alone, or that you don’t have time to make a rich, dark chocolate cake. And no waiting for a birthday – anybody’s birthday.
This recipe has been so popular that I went on to create a caramel apple cake in a cup and several muffins in mugs, called muggins. They are all part of my single serving series, so I hope you watch for more in the future.
I made this in your honor friend or relative far away!
he likes it!
First a disclaimer: you may have tried a “cake in a mug” before. These recipes use a cocoa mix or pudding mix. Or they have you mix two box cake mixes together and then you scoop out some powdered chemicals and wait for it to explode in the microwave. I’ve been there and I basically threw the whole mess out after even my grandkids wouldn’t eat it. The textures and taste of these globby concoctions will not compare to this recipe.
Where did I find this, you ask?
choose a large cup
I was skulking around the internet looking for healthy chocolate recipes (snort! Did I hear you snort?) when I found this one on Eggland’s Best – you know, the egg people. http://www.egglandsbest.com/recipes/desserts.aspx.
add some zesty flavor
Because it uses all natural ingredients, I gave it a try. (Shine my halo, I’m such a purist…Don’t snort at that!)
Now a few words of caution – it is very rich, but the texture is spongier than a normal cake, most likely because of the microwave. (It’s still warm chocolate, so we’re all good.) You’ll want to share your cake or save some for tomorrow.
cut this in half...yeah right
(Sure.) It is very rich and is over 350 calories, (kill joy) so it would be best to cut it in half. (But I didn’t.) End of lecture.
I made one of these plain and then I made another version just for my hubby and we compared the two. His was laced with Kahlua and pecans and it had more flavor, but both were soul satisfyingly chocolate.
pecans are a nice addition
Hang with me to the end, as I’ve listed all kinds of additional ingredients that might make this even more decadent.
Ingredients
2 TBS flour
3 TBS sugar
2 TBS unsweetened cocoa
1 large egg
2 TBS milk (or Kahlua or brandy or…)
2 TBS canola oil
2 TBS chocolate chips
½ tsp vanilla
Dash salt
second cake stuck to the cup a bit
Directions
Find a cup that will hold about 1 ½ cups of liquid. More is fine, but less will make a mess. Also, the smoother the inside of the cup, the easier the cake will fall out onto a plate when it’s done. You do NOT need to grease the cup.
Add dry ingredients to the cup.
Add the egg, milk, oil and vanilla and mix well with a fork or small whisk.
Add the chocolate chips (or nuts, coconut, whatever else) and stir to blend.
Put the cup in the microwave and cook on high for two minutes.
Allow to cool for 15 – 30 seconds and tip onto a plate. Or eat it in the cup.
Oh Baby
Yes, this would be amazing with ice cream, or whipped cream.
Finally, think of all the possibilities. Here are a few to get you started. Please comment with new ideas you may have tried.
1. Swap the milk for your favorite brandy or liqueur.
2. If you’re trying to assuage your conscience, use pastry whole wheat flour and add a tsp of wheat germ.
3. Swap dark chocolate chips instead of semi sweet.
4. Swap or add white chocolate chips, or peanut butter chips.
5. Sprinkle with cinnamon-sugar before “baking.”
6. Add any of the following: ¼ tsp chili pepper.
7. ¼ tsp cinnamon.
8. Coconut
9. Craisins or dried blueberries.
10. Pecans, walnuts or almonds.
11. Your idea goes here.
So this throws the door wide open for experiment. Bakers unite. Whip up a “cake in a cup” and write to me while you’re on a sugar high! Gingerbread? Carrot? Caramel Apple? Red Velvet? Lemon? So many possibilities! But you have to admit, the chocolate cake in a cup looks enticing.
Could coconut oil be used instead of canola oil?
Yes! I often use coconut oil and it’s great in this recipe, along with the muffins in a mug. Thanks for stopping by.
I have searching high and low for a microwave mug cake… that actually tasted good. And finally I found it! I was mixing the batter in my trusty cup when I wondered, (I also wondered why am I so obsessed with this? but that will be another story) and I really wished it would turn out, edible. But low and behold. IT DID. Thank you so much! It is now my little treat, and I will eat it often. (I happened to have some vanilla ice cream and chocolate sauce handy so I did use that
)
You are welcome Alanna! So happy you liked the cake. We love it too! Hope you found my home made hot fudge sauce. It’s also delicious!
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I was getting really hungry and came across your post. Went straight to the kitchen to make it – yummy!! Will make this with my 7 yr old when he gets home from school – I think it is a perfect non-messy and quick cooking recipe for kids
Thanks Agy, I hope you try the cinnamon muffin in a mug which is also easy and very healthy! Thanks so much for the note.
Has anyone tried this w/gluten free flour? Thanks!
I haven’t but I think it would work the same. Let me know if you try it. Thanks for stopping.
I just finished gobbling it down. So good!! I have issues with fat, and egg yolks bother my gallbladder more than other fats, so I used 2 egg whites and it came out delicious. So good!! I shared the recipe on my site it was so good!!
Thanks!! Kathy
Thanks for the comment Kathy and for the post on your site. I’m so happy you liked the cake.
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Decadence in a cup, fantastic!
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This is a great post, thanks!
Molten Lava Chocolate Cake RecipeBecause so many people love mint coochlate lava cake, we’ve included a variation with this recipe. * 8 ounces semisweet or bittersweet coochlate, chopped * 4 large eggs * bd pound (2 sticks) unsalted butter, chopped * 4 tablespoons unbleached all- purpose flour * bd cup sugar * 1 teaspoon ground nutmeg* * bd teaspoon ground cinnamon—or for a mint version, substitute 1bc teaspoons peppermint extract for the cinnamon * Whipped cream for garnish (1 pint heavy cream, confectioners’ sugar and vanilla extract) * Raspberries and mint leaves for garnish (optional)*We use a nutmeg grinder and a fresh nut; you also can use the nut with a plane grater.Preheat the oven to 350b0F. Grease eight 4-ounce cake molds or ramekins.Over a double boiler, melt the coochlate and butter, stirring constantly. Once they are completely melted, set aside and cool.Combine the sugar and eggs and whisk until pale and fluffy. Stir the coochlate mixture into the egg mixture until completely blended. Whisk in the flour, nutmeg and cinnamon and mix well. Pour the batter into the cake molds and bake for 14 minutes at 350b0F. While the cakes are baking you can whip the cream. To one pint heavy cream add 2 tablespoons confectioners’ sugar as the cream begins to thicken, plus 1 teaspoon vanilla and a few grains salt. Unsweetened or barely-sweetened whipped cream is also delicious, so feel free to reduce the sugar or add none at all.Remove the lava cakes from the oven and cool for 2 minutes. Run a knife around the edges, invert the molds onto individual dessert plates, garnish with raspberries and mint leaves and serve immediately. We prefer to pass the whipped cream in a bowl so guests can help themselves to the amount they prefer.
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Thanks Joshua for the repost. Please take the “i” out of my name so the link is correct. It should read: http://www.nanaclareskitchen.com
Blessings to you on your blog. Clare
I’ve gotta try it!